Lentil Soup
Lentil soup, a timeless classic in the realm of comfort foods, is a nourishing and hearty dish with a history spanning across cultures and cuisines. With lentils as its star ingredient, this soup offers a satisfying blend of flavors and textures that make it a beloved choice for both home-cooked meals and restaurant menus.
Ingredients
- 1 cup Rinsed and drained dried green or brown lentils
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Juice of 1 lemon
- Fresh parsley, chopped, for garnish
Instructions
- Using a large pot, warm theolive oil over medium heat. Then, introduce the chopped onion, diced carrots,and diced celery .Sauté until the vegetables are softened, about 5-6 minutes.
- Add the minced garlic, ground cumin, ground coriander, and smoked paprika. Continuously stir and cook for an extra 1-2 minutes until a pleasant aroma develops.
- Pourin the vegetable broth and add the rinsed lentils. Bring the mixture to a boil.
- After reaching a boil,lower the heat to a gentle simmer, cover the pot, and allow the soup to cook for approximately 20-25 minutes, until the lentils become tender.
- Add the diced tomatoes (with their juices) to the pot. Season with salt and pepper to taste. Let the mixture simmer for an extra 10 minutes, allowing the flavors to blend harmoniously.
- Just before serving, squeeze the juice of one lemon into the soup and stir to incorporate.
- Ladle the lentil soup into bowls and garnish with chopped fresh parsley.
Notes
- Feel free to customize the recipe by adding other vegetables, such as spinach or bell peppers.
- Adjust the seasoning to your taste. If you prefer more spices or herbs, you can tailor the flavor profile accordingly.
- Lentil soup tends to thicken as it sits. If you find it too thick, you can add additional vegetable broth or water when reheating.
- This recipe can easily be doubled or halved to accommodate different serving sizes.
- You can store any remaining portions in an airtight container in the fridge for around 4-5 days.