My sweet friend Stephanie shared this recipe with me and she called it “the BEST lentil soup” and honestly I have to agree! It is super easy to make and seriously delicious! Packed full of healthy ingredients and the perfect amount of spices. My favorite part and really the secret to this soup is the finishing touch of lemon right at the end. It brightens the whole soup up somehow! I can’t really explain it exactly, but you have to trust me…lemon zest and a squeeze of lemon juice at the end really makes this soup spectacular!
Did you know that lentils are a secret superfood. They are rich in minerals, protein, and fiber and low in calories! Ounce for ounce, lentils have as much protein as steak (with less than 10 percent of the fat!). … And, as noted in the San Francisco Chronicle, a diet high in lentils and other beans can reduce your risk of cancer, diabetes and heart disease! If you don’t believe me, just google health benefits of lentils and you will be impressed! Also, I love lentils because unlike other beans, they require no soaking and they cook in 5-20 minutes (depending on the variety).
Some of my favorite recipes using lentils are:
Creamy Turmeric Soup with Split Peas and Lentils
Indian Mango Dal (sweet and spicy lentils)
Ina Garten’s Stewed Lentils and Tomatoes
and now this soup! Especially with a slice of crusty toasted (with butter!) bread! YUMMM
The BEST Lentil Soup (vegetarian)
Description
Packed full of healthy ingredients and the perfect amount of spices. My favorite part and really the secret to this soup is the finishing touch of lemon right at the end.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 large carrot , chopped (about 1 1/4 cups)
- 2 celery ribs , chopped (about 1 1/4 cups)
- 2 cups dried lentils , green or brown, rinsed
- 14 oz crushed tomato ( I like to use Fire Roasted)
- 6 cups vegetable or chicken stock / broth
- 1/2 tsp cumin
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder (I like to do half smoked paprika)
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Heat oil in a large pot over medium heat.
- Add garlic and onion, cook for 2 minutes.
- Add celery and carrot and 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.
- Add all remaining ingredients except the lemon, salt and pepper. Stir.
- Increase heat and bring to simmer. Scoop the bubbly film on the surface off and discard (do this again during cooking if needed). Place lid on and turn heat down to medium low.
- Simmer for 35 – 40 minutes or until lentils are soft (may need more time for some lentils-check).
- Using a stick blender, do 2 or 3 quick whizzes to puree some of the soup and naturally thicken it. Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
- Add a touch of broth or water to adjust soup consistency to your preference. Season to taste with salt and pepper. Grate over the zest of the lemon and add a squeeze of lemon juice just before serving.
- Garnish with parsley if desired and serve with warm crusty bread spread with butter!
- ENJOY
Recipe Source: slightly adapted from Recipe Tin Eats
I love lentil soup and this one has different spices than I have used before. Can’t wait to try it!