Classic Lentil Soup
Classic Lentil Soup
Lentil soup is one of the easiest and most comforting soups to make. It’s made with simple and flavorful ingredients that create a rich and delicious dish. It’s a great source of plant protein and makes awesome leftovers. You can create an entirely new dish by pouring it over rice, pasta or even a sweet potato! I love the fresh parsley as a green but feel free to add things like spinach or kale. This is a great soup to have in your repertoire of easy and comforting recipes.
Serves 4
Ingredients
1 cup (200g) dry Green Lentils
1/2 cup (95g) dry Red Lentils
2 medium (275g) Yellow Potatoes, peeled and cubed
1 small (175g) Onion diced
3 ribs Celery sliced
3 Carrots sliced
3 cloves Garlic minced
2 tsp (5g) Thyme
1 tsp (5g) Coriander powder
1 tsp (5g) Cumin powder
1/3 cup (about 10g) fresh Parsley, chopped
2 Bay Leaves
4 cups (946ml) Vegetable or No Beef Broth
2 cups (474ml) Water (or more broth)
2 Tbsp (30ml) Avocado Oil
Salt & Pepper to taste
Juice from 1/2 a Lemon
Note: Pick through and remove any debris from your dry lentils and then give them a quick rinse before adding them to the soup.
Directions
1. Heat the oil in a large dutch oven style pot on medium heat. Add in the onions and sauté for 5-8 minutes or until they become translucent.
2. Add in the celery and carrots and cook for 5-8 minutes before adding in the potatoes. Mix well and cook for another 5 minutes, stirring occasionally.
3. Add in the garlic, cumin, thyme and coriander as well as the red and green lentils. Mix everything together and cook for another 2-3 minutes before adding in the broth and water. Add in the bay leaves, give it a good mix and cover the pot. Lower the heat to medium low and allow the soup to simmer for 30-35 minutes or until everything is tender. Season with salt & pepper.
4. Optional for a thicker soup; remove the bay leaves and using an immersion or regular blender, blend about 1/3 of the soup.
5.Add the bay leaves back to the soup along with the chopped parsley and lemon juice. Cook for another 10 minutes on low heat or until completely heated through.
Note: the lentils will continue to take in the cooking liquid. If you find the soup is getting to thick you can always add more water 1 cup at a time. Adjust for seasoning with salt & pepper.
