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Lentil Soup
By Nagi@RecipeTin Eats · recipetineats.com
Serves 6
1 hr
A hearty vegetable and lentil soup, built on a caramelized aromatics base, simmered until tender and lightly blended for body.
| prepRinse lentils | ||||||
| 2 tbsp olive oil | Heat oil, cook onion & garlic 2 min | Add carrot & celery, cook 7–10 min until softened | Add lentils, tomato, stock, spices & bay leaves, stir | Bring to simmer, skim scum, cover, simmer 35–40 min | Remove bay leaves, blend soup lightly | Season with salt & pepper, add lemon zest & juice, garnish & serve |
| 1 onion, chopped | ||||||
| 2 garlic cloves, minced | ||||||
| 1 large carrot, chopped (about 1 1/4 cups) | ||||||
| 2 celery ribs, chopped (about 1 1/4 cups) | ||||||
| 2 cups / 400 g dried lentils, green or brown, rinsed | ||||||
| 400 g / 14 oz crushed tomato | ||||||
| 1.5 litres / 1.5 quarts vegetable or chicken stock, low sodium | ||||||
| 1/2 tsp cumin powder | ||||||
| 1/2 tsp coriander powder | ||||||
| 1 1/2 tsp paprika powder | ||||||
| 2 dried bay leaves | ||||||
| 1 lemon, zest | ||||||
| 1 lemon, juice | ||||||
| 1/4 tsp salt | ||||||
| 1/4 tsp pepper | ||||||
| Chopped fresh parsley, for garnish | ||||||
| Warm bread, to serve | ||||||
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