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.
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