Hearty Lentil Soup

This hearty lentil soup is a soul-warming dish that’s anything but bland! Packed with tender lentils, vegetables, and a fragrant mixer of spices, it’s elevated with a bright squeeze of lemon and zest for a flavor explosion. The secret lies in sautéing the vegetables slowly to build a rich base, then simmering with earthy spices and a savory broth. Perfect as a cozy vegetarian main or a wholesome side, this soup is sure to have everyone asking for seconds. Serve with crusty bread for the ultimate comfort meal!

Instructions

1. 1

   Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2 minutes until fragrant.

2. 2

   Cook vegetables: Add carrot and celery, and cook for 7-10 minutes, stirring occasionally, until vegetables soften and onion turns sweet and golden. Don’t rush this step for a rich flavor base.

3. 3

   Add main ingredients: Stir in lentils, crushed tomatoes, vegetable stock, cumin, coriander, paprika, and bay leaves.

4. 4

   Simmer soup: Increase heat to bring to a simmer, skimming off any scum that forms on the surface. Cover, reduce heat to medium-low, and simmer for 35-40 minutes until lentils are soft, skimming scum again if needed.

5. 5

   Remove bay leaves: Discard bay leaves from the soup.

6. 6

   Thicken soup: Using a stick blender, pulse 2-3 times to slightly thicken the soup, leaving some texture. Alternatively, transfer 2 cups to a blender, cool slightly, blend while holding the lid with a tea towel, then return to the pot.

7. 7

   Adjust and season: Add a splash of water if the soup is too thick. Season with salt and pepper to taste. Grate in lemon zest and add a squeeze of lemon juice.

8. 8

   Serve: Ladle into bowls, garnish with parsley if desired, and serve hot with crusty bread slathered with butter.

Recipe Notes

• Lentils – Green or brown lentils work best for a hearty texture. Avoid Puy (French) lentils, as they hold their shape too firmly. Red or yellow lentils can be used but may result in a softer texture and different color. Check lentils at 30 minutes, as cook times vary. For canned lentils (2 x 400g / 14oz cans, drained and rinsed), reduce stock by 1 cup, simmer liquid for 20 minutes, then add lentils and cook for 15 minutes to avoid mushiness.

• Stock – Low-sodium vegetable or chicken stock ensures better control over seasoning. Water can substitute, but stock adds depth. Adjust salt at the end if needed.

• Serving suggestion – Crusty bread with butter is a classic pairing. For a heartier meal, serve with a side salad or grilled vegetables. Add a dollop of yogurt for extra creaminess if desired.

• Storage – Refrigerate in an airtight container for 3-5 days. Freezes beautifully for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stove or in the microwave, adding water if needed to adjust consistency.

• Flavor boost – The lemon zest and juice are key for brightness. Don’t skip them! For extra depth, consider adding a pinch of smoked paprika or a splash of balsamic vinegar when seasoning.

• Make ahead – This soup tastes even better the next day as flavors meld. Prepare up to 2 days in advance, refrigerate, and reheat before serving. Adjust consistency with water if thickened.

• Nutrition – Per serving, assuming 6 servings. Values exclude optional bread or garnishes.