Lentil Soup Recipe
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.
Servings: 4
Ingredients
SOAK LENTILS
- ½ cup brown lentils 100 grams
- water as needed to soak lentils
SOUP INGREDIENTS
- 2 tablespoons olive oil
- ½ teaspoon finely chopped garlic
- ⅓ cup finely chopped onions
- 1 bay leaf
- ⅓ cup finely chopped celery
- ½ cup + 2 tablespoons finely chopped carrots
- 1 cup tomato purée homemade or canned
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon paprika or cayenne pepper
- 2 cups water or vegetable stock for cooking lentils
- salt as required
- ½ to ¾ cup water added later can add as needed
GARNISH & SERVE
- 1 to 2 tablespoons Cilantro or parsley or mint
- 2 to 3 lemon wedges
Instructions
- Rinse and soak brown lentils for 20 to 30 minutes, then drain.
- Sauté onions and garlic in olive oil until soft. Add carrots, celery, and bay leaf, followed by tomato purée and spices.
- Add lentils, salt, and water or stock. Cook until lentils are soft. Blend half the soup and mix it back in.
- Adjust consistency, simmer briefly, garnish, and serve hot with lemon wedges.
Notes
Soak lentils for quicker cooking.
Blend only part of the soup for best texture.
Adjust water based on how thick you like the soup.
Always taste and adjust salt and spice at the end.
Blend only part of the soup for best texture.
Adjust water based on how thick you like the soup.
Always taste and adjust salt and spice at the end.
