Lentil Soup
A flavorful lentil soup made with spices and finished with lemon for a delicious meal.
Equipment
- large pot
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 onion, chopped (white, brown, yellow)
- 2 garlic cloves, minced
- 1.25 cups large carrot, chopped
- 1.25 cups celery ribs, chopped
- 2 cups dried lentils (green or brown, rinsed)
- 400 g crushed tomato
- 1.5 litres vegetable or chicken stock (low sodium)
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 1.5 teaspoon paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
To Serve
- chopped fresh parsley for garnish
- warm bread to serve
Instructions
Cooking Instructions
- Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
- Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet.
- Add all remaining ingredients except the lemon and salt. Stir.
- Increase heat and bring to simmer. Scoop scum off surface, cover, and simmer for 35 - 40 minutes.
- Remove bay leaves.
- Using a stick blender, blend to thicken the soup. Alternatively, transfer some to a blender.
- Add water if needed for consistency. Season with salt and pepper. Add lemon zest and juice before serving.
- Garnish with parsley and serve with warm crusty bread.
Notes
This freezes extremely well or keeps in the fridge for 3 to 5 days.
Nutrition
Serving: 421gCalories: 311kcalCarbohydrates: 48gProtein: 18gFat: 5gSodium: 111mgPotassium: 925mgFiber: 22gSugar: 5gVitamin A: 1930IUVitamin C: 11.5mgCalcium: 73mgIron: 6mg
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