Name: Lentil Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 onion, chopped (white, brown, yellow); 2 garlic cloves, minced; 1 large carrot , chopped (about 1 1/4 cups); 2 celery ribs , chopped (about 1 1/4 cups); 2 cups / 400g dried lentils , green or brown, rinsed (Note 1); 400g / 14 oz crushed tomato; 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium; 1/2 tsp each cumin and coriander powder; 1 1/2 tsp paprika powder; 2 dried bay leaves; 1 lemon (zest + juice); 1/4 tsp salt and pepper, each; To Serve:; Chopped fresh parsley, for garnish; Warm bread, to serve

1. Lentils: This should work with any type of lentils except Puy Lentils (French lentils, small dark brown/black ones because they hold their shape). Red, yellow, brown, green. The colour of the soup will just be a bit different.

Cook times vary slightly as well so just start checking if the lentils are done at around 30 minutes.

I really urge you to make this with dried lentils if you can. Better texture and flavour compared to canned. However, to make this with canned lentils,use 2 x 400g/14oz cans of lentils (drained and rinsed) and reduce the brothby 1 cup. Simmer liquid for 20 minutes before adding the lentils then cook with lentils for another 15 minutes (don’t want to cook canned lentils for too longer otherwise they will turn into mush).

2. Storage: This freezes extremely well! Or keeps in the fridge for 3 to 5 days.

3. Nutrition per serving.

Lentil Soup

Ingredients

To Serve

Steps

Notes

Nutrition Facts

Lentil Soup

Ingredients

To Serve

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts