Craving a warm bowl of lentil soup? This nutritious Mediterranean-style recipe is easy to make and has amazing flavor with a nice contrast in texture.
ingredient
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion, ¼" dice
- ½ cup diced celery, ¼" dice
- ½ cup diced carrots, ¼" dice
- 1 tablespoon minced garlic
- 1 teaspoon chopped thyme
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika, sweet or smoked
- 1 cup diced tomatoes, ¼" dice, divided
- 1 cup dried lentils, brown or green, picked and rinsed
- 6 cups vegetable broth, or stock, divided, more as needed
- 1 bay leaf, fresh or dried
- ¼ teaspoon black pepper
- kosher salt, as needed for seasoning
- 1 tablespoon chopped parsley
- lemon wedges
Directions
- Bloom the Spices – Heat olive oil in a large pot or dutch oven over medium heat. Once hot, add the onions, celery, and carrots. Saute until tender and onions are translucent, 5 to 6 minutes. Add garlic, thyme, cumin, coriander, and paprika. Saute until fragrant, 30 seconds.
- Cook the Lentils – Add ½ cup tomatoes and lentils, stir and cook for 30 seconds. Add 4 cups of vegetable broth, bay leaf, and black pepper, and bring to a boil. Cover the pot and reduce to medium-low heat. Simmer until lentils are tender, about 30 to 35 minutes. Most of the broth should be absorbed.
- Remove the bay leaf and discard it. Remove 1 cup of the lentil mixture from the pot and reserve.
- Puree the Soup – Add 2 cups of broth to the pot. Use a stick immersion blender and process until mostly smooth. Alternatively, lentils and broth can be processed in a countertop blender. Add more vegetable broth as needed. Taste and season with salt and pepper as desired. Simmer over medium heat until hot.
- To Serve – Add the reserved lentils, remaining chopped tomatoes, and parsley, then stir to combine. Serve with lemon wedges.
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