Description
A cozy, hearty lentil soup that might just make you brag about it to friends like you discovered a hidden gem. Comforting, flavorful, and perfect for mismatched-socks rainy days.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, chopped (about 1 ¼ cups)
- 2 celery ribs, chopped (about 1 ¼ cups)
- 2 cups / 400g dried green or brown lentils, rinsed
- 400g / 14 oz crushed tomato
- 1.5 litres / 6 cups vegetable or chicken broth, low sodium
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 ½ tsp paprika powder
- 2 dried bay leaves
- Zest + juice of 1 lemon
- ¼ tsp salt
- ¼ tsp black pepper
- Chopped fresh parsley, to serve
- Warm crusty bread, to serve
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook 5–6 minutes until onion is translucent.
- Add garlic and cook for 30 seconds.
- Sprinkle in cumin, coriander, and paprika. Stir to coat the vegetables.
- Add lentils, crushed tomato, broth, bay leaves, salt, and pepper. Stir.
- Bring to a boil, then reduce heat to low and simmer for 30–35 minutes, stirring occasionally.
- Remove bay leaves. Stir in lemon zest and juice. Adjust seasoning if needed.
- Ladle into bowls, top with parsley, and serve with bread for dipping.
Notes
Freezer-friendly for up to 3 months. No need to soak lentils first. Red lentils cook faster and create a creamier texture. Can be made in a slow cooker—cook on low 6–7 hours or high 3–4 hours, adding lemon juice at the end.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentil soup, cozy, hearty, vegetarian, comfort food