Lentil Soup
A quick vegetarian lentil soup that will satisfy the heartiest of appetites. Serve with a crusty bread for dipping
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves minced garlic
- 1 1/2 cups chopped carrots
- 1 cup chopped celery
- 2 cups dried lentils
- 1 14-ounce can of crushed tomatoes
- 6 cups vegetable broth, (or chicken broth)
- 3/4 tsp cumin
- 3/4 tsp coriander powder
- 2 tsp smoked paprika
- 1 bay leaf
- 1 cup hot water, as needed
- 1 lemon, zest and juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- chopped fresh parsley
Instructions
- In a large pot over medium heat, heat oil. Add onion and cook for 2 minutes. Add garlic and cook for 1 minute more.
- Add celery and carrot and cook for 8-10 minutes. Add lentils, tomatoes, broth, cumin, coriander,paprika and bay leaf.
- Increase heat and stir until soup begins to simmer. Turn heat to low and cover. Simmer for 40 minutes or until lentils are soft.
- Transfer 2 cups of soup to blender and blend to thicken. Return blended soup to pot. Add water as needed to achieve desired consistency.
- Season with salt and pepper. Stir in lemon zest and 1 tablespoon of lemon juice. Garnish with chopped parsley
Notes
- This is a great vegetarian soup, but I’ve also added some browned sausage or kielbasa slices to make it even heartier.