LENTIL SOUP

INGREDIENTS & EQUIPMENT

2 tbsp olive oil

1 onion, chopped

4 garlic cloves, minced

1 carrot, chopped (about 1 ¼ cups)

2 celery ribs, chopped (about 1 ¼ cups) 

2 cups dried lentils, rinsed

14 oz crushed tomato

6 cups stocks, vegetable or chicken

½ tsp cumin

½ tsp coriander

1 tsp oregano

1 ½ tsp paprika

2 bay leaves

1 lemon (zest + juice) 

salt + pepper to taste

Measuring cups and spoons

Large soup pot

Stick blender or blender

METHOD

HEAT oil in a large pot over medium heat

ADD garlic and onion, cook for 2 minutes

ADD celery and carrot. Cook for 8 minutes or until softened. Don't rush this step

ADD all remaining ingredients except the lemon and salt. Stir

INCREASE heat and bring to simmer

PLACE lid on and turn heat down to low

SIMMER for 35 minutes or until lentils are soft

REMOVE bay leaves

THICKEN soup using a stick blender or transfer 2 cups to a blender and blender, then transfer back into pot

SEASON to taste with salt + pepper and grate over the zest of the lemon and add juice for serving

NOTES

LEFTOVERS: This freezes extremely well or keep in the fridge for 3-5 days

HEADS UP: This works with any type of lentils except Put Lentils (French lentils, small dark/brown/black ones). I recommend to make this with dried lentils.

IF USING CANNED LENTILS: use 2 14oz cans of lentils (drained and rinsed) and reduce broth by 1 cup. Simmer liquid for 20 minutes before adding lentils then cook with lentils for another 15 minutes.

LENTIL SOUP

REVIEWS

© 2020 by Emma Gabay