Lentil Soup
A quick vegetarian lentil soup that will satisfy the heartiest of appetites. Serve with a crusty bread for dipping
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Servings 6 servings
Calories 215 kcal
- 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
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
- This is a great vegetarian soup, but I've also added some browned sausage or kielbasa slices to make it even heartier.