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Lentil Soup with Carrots, Tomatoes, and Lemon Recipe

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3.8 from 9 reviews

This hearty and flavorful Lentil Soup is a comforting blend of tender lentils, aromatic vegetables, and warming spices. Slow-simmered to perfection, it offers a deliciously creamy texture with a hint of lemon zest and fresh parsley garnish. Ideal for a nutritious and satisfying meal, served best with warm crusty bread.

Ingredients

Base Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped (white, brown, or yellow)
  • 2 garlic cloves, minced
  • 1 large carrot, chopped (about 1 1/4 cups)
  • 2 celery ribs, chopped (about 1 1/4 cups)

Main Ingredients

  • 2 cups / 400g dried lentils (green or brown, rinsed)
  • 400g / 14 oz crushed tomato
  • 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock/broth, low sodium

Spices and Seasoning

  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 1/2 tsp paprika powder
  • 2 dried bay leaves
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Finishing Touches

  • 1 lemon (zest and juice)
  • Chopped fresh parsley, for garnish
  • Warm bread, to serve

Instructions

  1. Heat the Base: Heat olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, cooking for about 2 minutes until fragrant and starting to soften.
  2. Add Vegetables: Stir in the chopped celery and carrot. Cook for 7 to 10 minutes until the vegetables are tender and the onion has become sweet. This slow cooking step is crucial for developing a rich flavor base.
  3. Combine Ingredients: Add the rinsed lentils, crushed tomato, vegetable or chicken stock, cumin, coriander, paprika, and dried bay leaves to the pot. Stir well to combine all ingredients.
  4. Simmer the Soup: Increase heat to bring the mixture to a simmer. Skim off any foam or scum that forms on the surface and discard. Cover the pot with a lid and reduce heat to medium-low. Let the soup simmer gently for 35 to 40 minutes, until the lentils are tender and cooked through.
  5. Remove Bay Leaves: Take out and discard the dried bay leaves from the soup.
  6. Thicken the Soup: Use a stick blender to pulse the soup 2 or 3 times to slightly thicken it. Alternatively, transfer 2 cups of the soup to a blender, cool slightly, and blend carefully before returning it to the pot.
  7. Season and Finish: If needed, add a little water to reach desired soup consistency. Season with salt and pepper to taste. Grate lemon zest over the soup and squeeze in fresh lemon juice just before serving. Garnish with chopped fresh parsley.
  8. Serve: Enjoy the lentil soup hot with warm crusty bread generously spread with butter for a perfect comforting meal.

Notes

  • For a vegan version, use vegetable stock instead of chicken stock.
  • Soaking lentils beforehand is not necessary but can reduce cooking time.
  • If you prefer a chunkier texture, blend only a portion of the soup.
  • Adjust spices according to your taste preferences.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://yumntasty.com/lentil-soup-with-carrots-tomatoes-and-lemon-recipe/