Description

This hearty and flavorful lentil soup is a comforting dish, packed with vegetables, lentils, and a touch of spices. The addition of lemon zest and juice brightens the flavors, making this soup a nutritious and satisfying meal.

Ingredients

2 tbsp olive oil

1 onion, chopped (white, brown, yellow)

2 garlic cloves, minced

1 large carrot, chopped (about 1 1/4 cups)

2 celery ribs, chopped (about 1 1/4 cups)

2 cups / 400g dried lentils, green or brown, rinsed

400g / 14 oz crushed tomato

1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium

1/2 tsp each cumin and coriander powder

1 1/2 tsp paprika powder

2 dried bay leaves

1 lemon (zest + juice)

1/4 tsp salt and pepper, each

Chopped fresh parsley, for garnish

Warm bread, to serve

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Instructions

Heat olive oil in a large pot over medium heat. Add garlic and onion, and cook for about 2 minutes, until fragrant.
Add chopped celery and carrot to the pot. Cook for 7 to 10 minutes, stirring occasionally, until the vegetables soften and the onion becomes sweet.
Stir in all remaining ingredients, except the lemon and salt. Mix well.
Increase the heat and bring the soup to a simmer. Skim any scum that forms on the surface and discard. Repeat this process if needed.
Cover the pot with a lid, reduce heat to medium-low, and let the soup simmer for 35 to 40 minutes, or until the lentils are tender.
Remove the bay leaves from the soup.
For a thicker soup, use a stick blender to pulse 2 or 3 times, or transfer 2 cups of soup to a blender. Let it cool slightly, then blend and return it to the pot. Add water to adjust the consistency, if desired.
Taste and season with salt and pepper.
Grate the zest of the lemon into the soup and squeeze in the lemon juice just before serving.
Garnish with fresh parsley and serve with warm bread slathered with butter.

Notes

For added protein, consider adding cooked chicken, sausage, or turkey.
For a spicy version, add a pinch of cayenne pepper or a chopped chili.
For a vegetarian version, use vegetable stock and skip any meat additions.
For extra nutrition, toss in spinach, kale, or other leafy greens towards the end of cooking.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup
Method: Simmer
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 5g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 15g
Protein: 15g
Cholesterol: 0mg