Lentil Soup
Lentil soup is a nourishing soup made with lentils, vegetables, olive oil, and mild spices. This version follows a Mediterranean-style method using onions, carrots, celery, and tomato purée. The soup has a creamy yet slightly chunky texture created by partially blending the cooked lentils. It is naturally vegan and can be served as a starter or light main dish.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup or 100 grams brown lentils
- water (as needed to soak lentils)
- 2 tbsp extra virgin olive oil
- 1/2 tsp garlic (– finely chopped)
- 1/3 cup onions (– finely chopped)
- 1 bay leaf
- 1/3 cup celery (– finely chopped)
- 1/2 cup + 2 tablespoons cup carrots (– finely chopped)
- 1 cup tomato purée (– homemade or canned)
- 1/2 tsp ground cumin ((cumin powder))
- 1/4 tsp black pepper (– crushed or powdered)
- 1/4 tsp paprika (or cayenne pepper or red chilli powder)
- 2 cup water (or vegetable stock for cooking lentils)
- salt (as required)
- 1/2 to 3/4 cup water (– added later, to adjust consistency add as needed)
- 1/4 tsp dry oregano (or preferred dried herbs or fresh herbs)
- 1 to 2 tablespoons cilantro ((coriander leaves) or parsley or mint)
- 2 to 3 lemon wedges
Instructions
- 1
Rinse the brown lentils thoroughly and soak them in enough water for 20 to 30 minutes. After soaking, drain all the water and keep the lentils aside.
- 2
While the lentils are soaking, prepare the vegetables. Peel and finely chop the onions and carrots. Finely chop the celery and keep everything ready.
- 3
Make tomato purée by blending 3 medium tomatoes until smooth. Measure and keep 1 cup of tomato purée ready. You can also use 1 cup canned crushed tomatoes or 1 cup canned tomato purée.
- 4
Heat 2 tablespoons olive oil in a saucepan or pot over medium-low to medium heat. Once the oil is hot, add the chopped onions and garlic.
- 5
Sauté, stirring often, until the onions soften. This will take about 3 to 4 minutes.
- 6
Add the bay leaf, chopped carrots, and celery. Sauté for another 3 to 4 minutes, stirring occasionally.
- 7
Add the tomato purée and mix well. Sauté for 3 to 4 minutes until the mixture thickens slightly and the raw tomato smell reduces.
- 8
Add ground cumin, black pepper, and paprika or cayenne pepper or red chilli powder. Stir to combine the spices evenly.
- 9
Add the soaked lentils and salt according to taste. Stir well so the lentils are evenly mixed with the tomato and spice base.
- 10
Pour in 2 cups of water or vegetable stock. Mix once, cover the pot, and cook on medium-low to medium heat.
- 11
Let the lentils cook for about 30 to 35 minutes, until they are tender and cooked through but not mushy. Stir a few times while cooking and add more water or vegetable stock if the liquid reduces and the lentils are still undercooked.
- 12
Once the lentils are cooked, turn off the heat and let the soup cool slightly until warm. Remove the bay leaf and discard it.
- 13
Take about half of the soup and blend it to a smooth consistency. Do not blend too finely; some texture is preferable. Make sure the soup is not hot while blending. You can also use a hand-held immersion blender.
- 14
Add the blended soup back into the remaining soup in the pot and mix well. Add ½ to ¾ cup water to loosen the consistency as needed.
- 15
Simmer the soup for a few minutes until heated through. Taste and adjust salt or pepper if required.
- 16
Add dry oregano and mix well. Feel free to add your choice of dried or fresh herbs.
- 17
At this stage, you may add ½ to 1 teaspoon lemon juice, or serve lemon wedges on the side so everyone can add it to taste.
- 18
Pour the hot soup into bowls. Garnish with chopped cilantro, parsley, or mint. You may also garnish with vegetarian Parmesan cheese if you like.
- 19
Serve the lentil soup hot with garlic bread, baguette, cheese garlic bread, toasted bread, or steamed rice.
- 20
It also pairs well with roasted or sautéed vegetables or vegetarian pies.
- 21
Refrigerate leftovers for up to one day. Reheat gently in a pan, adding a little water if needed to adjust the consistency.