Description

This hearty and flavorful Lentil Soup is a comforting dish made with green or brown lentils simmered with aromatic vegetables, spices, and crushed tomatoes. Infused with cumin, coriander, and paprika, it’s thickened to a creamy texture using a blender and finished with a bright lemon zest and juice. Perfectly served with warm crusty bread, this nutritious soup provides a wholesome meal that’s easy to prepare and ideal for cozy days.

Ingredients

Soup Base

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 Seasonings

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 crusty bread, to serve
Butter (for spreading on bread, optional)

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, cooking for about 2 minutes until fragrant.
Cook Vegetables: Add chopped celery and carrot to the pot. Cook for 7-10 minutes, stirring occasionally, until the vegetables are softened and the onion becomes sweet. This step develops a rich flavor base for the soup, so don’t rush.
Add Remaining Ingredients: Stir in the rinsed lentils, crushed tomato, vegetable or chicken stock, cumin, coriander, paprika, bay leaves, salt, and pepper.
Simmer the Soup: Increase heat to bring the mixture to a simmer. Skim off any scum that rises to the surface and discard. Once simmering, reduce heat to medium-low, cover with a lid, and cook for 35-40 minutes, or until the lentils are tender and soft.
Remove Bay Leaves: Take out the bay leaves from the soup and discard them.
Thicken the Soup: Use a stick blender to pulse 2 or 3 times, thickening the soup while leaving some texture. Alternatively, transfer about 2 cups of the soup to a blender, let it cool slightly, then blend and return it to the pot. Use a towel over the lid for safety when blending hot liquids.
Adjust and Season: Add a little water if the soup is too thick. Taste and adjust seasoning with extra salt and pepper if needed. Grate the lemon zest into the soup and finish with a squeeze of fresh lemon juice to brighten the flavors just before serving.
Garnish and Serve: Garnish with chopped fresh parsley and serve the soup hot alongside warm crusty bread slathered with butter if desired.

Notes

Do not rush cooking the vegetables; caramelizing the onions and softening the celery and carrots is crucial for deep flavor.
Use low sodium stock to better control the saltiness of the soup.
Blending part of the soup creates a creamy texture without using cream or dairy.
Lemon zest and juice add a fresh acidity that balances the earthy lentils.
Serve with warm crusty bread and butter for a complete comforting meal.
Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean