Lentil Soup
Lentil soup is a comforting and nutritious dish enjoyed in many cuisines around the world. It is a hearty and versatile soup that can be prepared in various ways to suit different tastes and dietary preferences. Lentils, small and lens-shaped legumes, are the star ingredient in this soup, providing a rich source of plant-based protein, dietary fiber, and essential nutrients.
Servings: 2 people
Ingredients
- 1/2 cup dried brown or green lentils (rinsed and drained)
- 1 small onion (finely chopped)
- 1 carrot (peeled and diced)
- 1 celery stalk (diced)
- 2 cloves garlic (minced)
- 2 cups vegetable or chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 bay leaf
- Fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Heat the olive oil in a medium-sized soup pot over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté for 5-7 minutes or until the vegetables are tender and the onions are translucent.
- Add the ground cumin, ground coriander, and paprika to the pot. Stir well and cook for another minute to toast the spices.
- Add the lentils and vegetable or chicken broth to the pot. Add the bay leaf and season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the lentils are tender.
- Once the lentils are soft, remove the bay leaf from the soup. Use an immersion blender to puree part of the soup to your desired consistency. You can leave some lentils and vegetables whole for texture.
- Taste the soup and adjust the seasonings as needed. If it's too thick, you can add a bit more broth or water to reach your preferred consistency.
- Serve the lentil soup hot, garnished with fresh parsley and a lemon wedge if desired.