Description
A hearty, comforting lentil soup made with simple pantry staples, vegetables, and warm spices, naturally thick and nourishing with a bright finish of lemon.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
6 cloves garlic, finely chopped or minced
3 carrots, finely chopped
3 cups celery stalks, finely chopped
2 teaspoons salt
1 pound lentils, picked and rinsed
1 (15-ounce) can diced tomatoes
6 cups chicken or vegetable broth, plus more if needed
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon ground all-spice
¼ teaspoon ground ginger
Juice of ½ lemon (about 2 teaspoons)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté, stirring often, until the onion is translucent and fragrant.
- Add the lentils, diced tomatoes, broth, coriander, cumin, black pepper, all-spice, and ginger. Stir well.
- Bring the soup to a boil, then reduce the heat, cover, and simmer until the lentils are tender.
- Season to taste and remove from heat.
- Stir in the fresh lemon juice.
- For a creamier texture, blend a portion of the soup and stir it back in, adding extra broth if needed.
Notes
Brown or green lentils work best for holding their shape.
Blending part of the soup creates creaminess without dairy.
Add extra broth when reheating if the soup thickens.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 16g
- Protein: 18g
- Cholesterol: 0mg
