Lentil Soup with Vegetables (Print Version)
Hearty lentil soup with vegetables, warm spices and lemon; comforting, protein-rich and gluten-free.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 can (14 oz) diced tomatoes, drained
→ Legumes
07 - 1 1/2 cups dried brown or green lentils, rinsed
→ Liquids
08 - 6 cups vegetable broth
09 - 1 bay leaf
→ Seasonings
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon black pepper
14 - Salt, to taste
15 - Juice of 1 lemon
16 - Fresh parsley, chopped, for garnish
# Step-by-Step Guide:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 7 minutes until vegetables are softened and onion is translucent.
02 - Stir in garlic, ground cumin, smoked paprika, and ground coriander. Cook for 1 minute, stirring constantly, until fragrant.
03 - Add rinsed lentils, drained diced tomatoes, vegetable broth, bay leaf, black pepper, and salt. Stir well and bring to a boil.
04 - Reduce heat to low and simmer uncovered for 35 to 40 minutes, stirring occasionally, until lentils are fully tender.
05 - Remove and discard the bay leaf. Stir in fresh lemon juice and adjust salt and pepper to taste.
06 - For a creamier consistency, partially blend the soup using an immersion blender until desired texture is reached.
07 - Ladle into bowls and serve hot, garnished with freshly chopped parsley.
# Expert Suggestions:
01 -
- This soup practically makes itself while you putter around the kitchen, and it tastes even better the next day.
- It freezes beautifully, so you can stash half away and feel like a genius when you find it a week later.
02 -
- Do not add the lemon juice until the very end because the acid can keep lentils from softening if you add it too early.
- If you blend too much, you will end up with baby food consistency, so pulse gently and leave plenty of whole lentils intact.
03 -
- Toast the cumin and coriander in the dry pot for thirty seconds before adding the oil, and you will unlock a whole different level of flavor.
- A tablespoon of red wine vinegar can stand in for the lemon juice if you find yourself without one, and it works beautifully.