Go Back Email Link
–+ servings

Lentil Soup Photos for Your Perfect Bowl

This hearty lentil soup is bursting with flavor from warm spices and a bright finish of lemon. It's so good, you'll want seconds!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 1
Course: Mains, Soup
Cuisine: Western
Calories: 311
Ingredients Method Nutrition Notes

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)
  • 400g / 14 oz crushed tomato
  • 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium
  • 1/2 tsp each cumin and coriander powder
  • 1 1/2 tsp paprika powder
  • 2 dried bay leaves
  • 1 lemon (zest + juice)
  • 1/4 tsp salt and pepper, each
To Serve
  • Chopped fresh parsley, for garnish
  • Warm bread, to serve

Method
 

  1. Heat oil in a large pot over medium heat. Add the garlic and onion and cook for two minutes.
  2. Add the celery and carrot. Cook for 7 to 10 minutes until softened and the onion turns sweet. Do not rush this step, as it is essential for building the soup's flavor base.
  3. Add all remaining ingredients except the lemon and salt, and stir.
  4. Increase the heat and bring to a simmer. Skim off any surface scum and discard it, repeating as needed during cooking. Cover the pot, reduce the heat to medium-low, and simmer for 35 to 40 minutes until the lentils are tender.
  5. Discard the bay leaves.
  6. Thicken the soup with two or three quick pulses using an immersion blender. Alternatively, transfer two cups of soup to a blender, let it cool slightly, hold the lid firmly with a tea towel, blend until smooth, and return it to the pot.
  7. Adjust the soup's consistency with a touch of water if needed. Season with salt and pepper. Grate lemon zest over the top and add a squeeze of lemon juice just before serving. Garnish with parsley, if desired, and serve with warm crusty bread generously spread with butter.

Nutrition

Calories: 311kcalCarbohydrates: 48gProtein: 18gFat: 5gSodium: 111mgFiber: 22gSugar: 5g

Notes

1.  Lentils: This should work with any type of lentils except Puy Lentils (French lentils, small dark brown/black ones because they hold their shape). Red, yellow, brown, green. The colour of the soup will just be a bit different.
Cook times vary slightly as well so just start checking if the lentils are done at around 30 minutes.
I really urge you to make this with dried lentils if you can. Better texture and flavour compared to canned. However, to make this with canned lentils, use 2 x 400g/14oz cans of lentils (drain and rinse lentils) and reduce the broth by 1 cup. Simmer liquid for 20 minutes before adding the lentils then cook with lentils for another 15 minutes (don’t want to cook canned lentils for too longer otherwise they will turn into mush).
2. Storage: This freezes extremely well! Or keeps in the fridge for 3 to 5 days.
3. Nutrition per serving.