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Hearty Lentil Soup with Tomato and Lemons Recipe

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A hearty and flavorful Lentil Soup made with green or brown lentils, fresh vegetables, aromatic spices, and finished with a bright touch of lemon. This comforting soup is perfect for a wholesome meal, served warm with crusty bread.

Ingredients

Vegetables & Aromatics

  • 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)

Main Ingredients

  • 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

Spices & Seasonings

  • 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 pepper
  • Zest and juice of 1 lemon

Garnish & Serving

  • Chopped fresh parsley, for garnish
  • Warm crusty bread, to serve
  • Butter for bread (optional)

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, cooking for about 2 minutes until fragrant.
  2. Cook Vegetables: Add chopped celery and carrot to the pot. Cook for 7 to 10 minutes, stirring occasionally, until the vegetables soften and the onions become sweet. This step builds the flavor base of your soup, so don’t rush it.
  3. Add Remaining Ingredients: Stir in the rinsed lentils, crushed tomato, vegetable or chicken broth, cumin, coriander, paprika, bay leaves, salt, and pepper. Mix well to combine.
  4. Simmer the Soup: Increase heat and bring the soup to a simmer. Skim off any scum that forms on the surface. Once simmering, cover with a lid, reduce heat to medium-low, and let it cook for 35 to 40 minutes, or until lentils are tender.
  5. Remove Bay Leaves: Take bay leaves out of the soup and discard them.
  6. Thicken the Soup: Use a stick blender to give the soup 2 or 3 quick pulses, thickening it while still leaving some texture. Alternatively, transfer about 2 cups of soup to a blender, let it cool slightly, blend until smooth, and stir it back into the pot.
  7. Adjust Consistency and Season: If needed, add a little water to achieve your desired consistency. Taste and adjust salt and pepper as required.
  8. Finish with Lemon and Garnish: Grate the lemon zest into the soup and squeeze in the lemon juice just before serving. Garnish with chopped fresh parsley and serve hot, accompanied by warm crusty bread spread with butter if desired.

Notes

  • Rinsing lentils helps to remove any dirt or debris.
  • Be patient when cooking the vegetables initially; it enhances the overall flavor.
  • If the soup is too thick after blending, thin it with a little water or broth as preferred.
  • You can substitute vegetable stock for chicken stock to make it vegetarian or vegan friendly.
  • Lemon juice added at the end brightens the flavors without cooking off the freshness.

Find it online: https://cookedbysarah.com/hearty-lentil-soup-with-tomato-and-lemons-recipe/