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Lentil Soup
By Holly Erickson · themodernproper.com
Serves 6
1 hr
A warming spiced lentil soup with sautéed aromatics, tomatoes, and stock, partially blended for body and finished with spinach and lemon.
| prepPick over and rinse lentils | ||||||||
| 2 tablespoons / 30 ml extra-virgin olive oil | Sauté onion, carrots & celery, 8 min | Add garlic, cook 1 min | Stir in spices, cook 30 sec | Add tomatoes & stock, bring to boil | Stir in lentils, simmer 20–25 min | Blend ⅓ of soup, return to pot | Stir in lemon juice & spinach, 3–5 min | Adjust seasoning, ladle & top |
| 1 medium yellow onion, diced | ||||||||
| 2 large carrots, peeled and diced | ||||||||
| 2 celery ribs, chopped | ||||||||
| 4 garlic cloves, minced | ||||||||
| 2 teaspoons cumin | ||||||||
| 2 teaspoons yellow curry powder | ||||||||
| 1 teaspoon dried thyme | ||||||||
| 1½ teaspoons sea salt, plus more to taste | ||||||||
| ½ teaspoon freshly cracked black pepper | ||||||||
| 1 (14 oz / 400 g) can crushed tomatoes | ||||||||
| 6 cups / 1.4 L vegetable or chicken stock | ||||||||
| 1 cup / 200 g brown or green lentils, picked over and rinsed | ||||||||
| 2 tablespoons / 30 ml fresh lemon juice | ||||||||
| 5 oz / 140 g baby spinach | ||||||||
| Freshly grated Parmesan cheese | ||||||||
| Fresh flat-leaf parsley, minced | ||||||||
| Red pepper flakes | ||||||||
| Crusty bread | ||||||||
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