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Lentil Soup

A robust and flavorful lentil soup elevated with a harmonious blend of spices and a citrusy finish. This hearty dish offers deep comfort with every spoonful, perfect for both quiet nights and dinner guests.
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Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

  • 2 celery stalks finely chopped (approximately 1¼ cups)
  • 1 large carrot diced (around 1¼ cups)
  • 2 cups 400g dried lentils, either green or brown, rinsed
  • 1½ tsp paprika
  • 400 g 14 oz crushed tomatoes
  • 1 onion finely chopped (yellow, white, or brown)
  • 1 lemon for zesting and juicing
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 2 dried bay leaves
  • 1½ litres 6 cups low-sodium vegetable or chicken broth
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • To Serve
  • Fresh parsley chopped
  • Warm crusty bread

Instructions

  • Warm the olive oil in a large pot set over medium heat and sauté the garlic and onion for about 2 minutes until fragrant. Introduce the carrot and celery, continuing to cook for an additional 7 to 10 minutes until tender and the onion becomes sweet—this step lays the foundation of the soup’s depth of flavor. Stir in the lentils, crushed tomatoes, ground cumin, coriander, paprika, bay leaves, and broth. Elevate the heat to bring the mixture to a simmer, skimming off any foam that surfaces. Cover with a lid, reduce to medium-low heat, and let simmer gently for 35 to 40 minutes or until the lentils are tender throughout. Discard the bay leaves. Using an immersion blender, pulse the soup briefly two or three times to create a slightly thickened texture, or blend a portion in a blender and return it to the pot. Adjust the consistency with a splash of water if necessary, then season with salt and pepper. Finish by grating in lemon zest and squeezing in fresh lemon juice just before serving. Top with parsley and accompany with bread, ideally warm and generously buttered.

Notes

Lentil variety: Avoid Puy lentils, as they retain their shape. Red, yellow, brown, and green are suitable, though soup color and cooking times may vary. For canned lentils, use two 400g cans, rinsed and drained; reduce broth by 1 cup, simmer for 20 minutes before adding lentils, and cook for 15 more minutes.
Storage: Keeps well in the fridge for 3 to 5 days and is excellent for freezing.
Nutritional content is based on one serving.