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
Scale
- 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