Lentil Soup

From: recipetineats.com

Yields: 6 Servings

Ingredients

  • • 2 tbsp olive oil
  • • 1 onion, chopped ((white, brown, 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 (Note 1))
  • • 400 g / 14 oz crushed tomato
  • • 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken (stock / broth, low sodium)
  • • 0.5 tsp each cumin and coriander powder
  • • 1.5 tsp paprika powder
  • • 2 dried bay leaves
  • • 1 lemon (zest + juice)
  • • 0.25 tsp salt and pepper, (each)
  • • Chopped fresh parsley, for garnish
  • • Warm bread, to serve

Steps

  • Step 1Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
  • Step 2Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
  • Step 3Add all remaining ingredients except the lemon and salt. Stir. 
  • Step 4Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
  • Step 5Remove bay leaves.
  • Step 6Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
  • Step 7Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!