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Lentil Soup with Lemon: A Comforting Delight for All

Lentil Soup with Lemon
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A hearty and comforting Lentil Soup made with a flavorful base of sautéed onions, garlic, carrots, and celery, simmered with lentils, crushed tomatoes, and aromatic spices. Finished with lemon zest and juice for brightness.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 onion, chopped (white, brown, or 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 broth (low sodium)
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 1/2 tsp paprika powder
  • 2 dried bay leaves
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 lemon (zest + juice)
  • Chopped fresh parsley, for garnish
  • Warm crusty bread, to serve
  • Butter, to spread on bread (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion and cook for 2 minutes until fragrant and translucent.
  2. Add chopped celery and carrot to the pot. Cook for 7 to 10 minutes or until the vegetables are softened and the onion becomes sweet.
  3. Stir in the rinsed lentils, crushed tomato, vegetable or chicken broth, cumin, coriander, paprika, and dried bay leaves. Mix well to combine all ingredients.
  4. Increase the heat to bring the mixture to a gentle simmer. Skim off any foam or scum that rises to the surface. Once simmering, cover the pot with a lid and reduce the heat to medium-low. Let the soup simmer for 35 to 40 minutes, or until the lentils are tender.
  5. After cooking, take out and discard the bay leaves from the pot.
  6. Use a stick blender for 2 to 3 quick pulses to thicken the soup slightly while maintaining some texture. Alternatively, transfer about 2 cups of soup to a blender, blend until smooth, and return to the pot.
  7. Add water to reach your preferred consistency. Season with additional salt and pepper to taste. Grate the zest of one lemon over the soup and add a squeeze of lemon juice just before serving.
  8. Ladle the soup into bowls and serve with warm crusty bread spread with butter if desired.

Notes

  • This soup is nutritious and perfect served with crusty bread.
  • Adjust spices according to your taste.
  • Store leftovers in the fridge for up to 5 days.

Nutrition

Find it online: https://keepityummy.com/lentil-soup-with-lemon/

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