Lentil Soup (Printable)
Comforting lentil soup simmered with vegetables, cumin, smoked paprika and lemon for bright, protein-rich bowls.
# What You'll 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
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes until the vegetables are softened and the onion is translucent.
02 - Stir in the minced garlic, ground cumin, smoked paprika, and ground coriander. Cook for 1 minute, stirring constantly, until the spices are fragrant and well toasted.
03 - Add the rinsed lentils, drained diced tomatoes, vegetable broth, bay leaf, black pepper, and salt to taste. Stir to combine and bring the mixture to a rolling boil.
04 - Reduce the heat to low and simmer uncovered for 35 to 40 minutes, stirring occasionally, until the lentils are fully tender and the flavors have melded together.
05 - Remove and discard the bay leaf. Stir in the fresh lemon juice and adjust the 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 the hot soup into bowls and garnish generously with chopped fresh parsley. Serve immediately with crusty bread or over rice if desired.
# Expert Advice:
01 -
- It practically cooks itself once everything is in the pot, leaving you free to linger near the stove with a book.
- The lemon juice stirred in at the end brightens every spoonful and makes it feel like something you would pay good money for at a cafe.
02 -
- Do not skip rinsing the lentils, because dusty lentils make cloudy soup and occasionally hide small debris.
- The lemon juice must go in at the very end, never during cooking, or the acid will keep the lentils from softening properly.
03 -
- If your soup gets too thick after storing, just stir in a splash of broth or water while reheating and it comes right back to life.
- Toasting the cumin and coriander in the dry pot for thirty seconds before adding the oil makes the spices even more fragrant and complex.