Lentil Soup

Name: Lentil Soup
Total time: 55 min
Yield: 6 servings
Ingredients: 40 ml olive oil; 1 ea onion; 2 ea garlic cloves; 1 ea large carrot; 2 ea celery stalks; 400 g dried brown lentils; 400 g canned crushed tomatoes; 1.5 l vegetable stock; 1.3 g ground cumin; 1.3 g ground coriander; 3.8 g paprika; 2 ea dried bay leaves; 1 ea lemon; 1.5 g salt; 0.25 tsp black pepper

Recipe from Nagi & Dozer - RecipeTin Eats · original post · full recipe on recipetineats.com

Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.

Serves 6 55 min 18g proteinKid-friendly

VeganDairy freeLegumesSoup

Ingredients

olive oil — 2 tbsp40 ml
onion — chopped1 ea
garlic cloves — minced2 ea
large carrot — chopped1 ea
celery stalks — chopped2 ea
dried brown lentils — rinsed400 g
canned crushed tomatoes400 g
vegetable stock — low sodium1.5 l
ground cumin — ½ tsp1.3 g
ground coriander — ½ tsp1.3 g
paprika — 1 ½ tsp3.8 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
- 1500 ml Gluten-free vegetable stock instead of vegetable stock
Nothing changes in the cooking; serve with gluten-free bread rather than crusty bread.

Swaps are suggestions — check labels if you are cooking for an allergy.

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olive oil · 40 ml
onion · 1 item
garlic cloves · 2 items
large carrot · 1 item
celery stalks · 2 items
dried brown lentils · 400 g
canned crushed tomatoes · 400 g
vegetable stock · 1.5 L
ground cumin · 1.3 g
ground coriander · 1.3 g
paprika · 3.8 g
dried bay leaves · 2 items
lemon · 1 item
salt · 1.5 g
black pepper · 0.25 tsp

Method

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. Don't rush this step, it is key to the flavour base of the soup.
Add all remaining ingredients except the lemon and salt. Stir.
Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
Remove bay leaves.
Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!