Hearty Lentil Soup (Print Version)
Warming bowl of lentils simmered with vegetables, cumin and smoked paprika, brightened with lemon and parsley.
# What You Need:
→ Vegetables & Aromatics
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 & Finishings
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
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened and the onion is translucent.
02 - Stir in the garlic, ground cumin, smoked paprika, and ground coriander. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add the rinsed lentils, drained diced tomatoes, vegetable broth, bay leaf, black pepper, and salt. Stir well and bring to a rolling boil.
04 - Reduce heat to low and simmer uncovered for 35 to 40 minutes, or until the lentils are fully tender and the flavors have melded together.
05 - Remove and discard the bay leaf. Stir in the lemon juice and adjust salt and pepper to taste.
06 - For a creamier consistency, partially blend the soup using an immersion blender, leaving some lentils whole for texture.
07 - Ladle into bowls and serve hot, garnished with freshly chopped parsley.
# Expert Tips:
01 -
- It costs almost nothing to make yet tastes like it came from a restaurant that cares about your soul.
- The leftovers taste even better the next day, which means lunch is already handled.
02 -
- Salt the soup at the end, not the beginning, or the lentils will stubbornly refuse to soften.
- The soup thickens as it sits, so add a splash of broth or water when reheating to bring it back to life.
03 -
- Toast the spices in the oil for the full minute without rushing, because that one minute is the difference between flat soup and soup with depth.
- A drizzle of good olive oil on top of each bowl right before serving adds a richness that costs almost nothing.