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Simple and Nutritious Lentils Recipe
Make a nourishing bowl of lentil soup with our lentils recipe! Lentil soup may not have a repertoire of being the yummiest of all, but this lentils recipe takes home the Best Soup of the Year Award. Lentils are also rich in protein, minerals, and fibre and low in calories! It’s also the best soup for improving your digestive health. What’s more, this lentils recipe is vegetarian-friendly too.
Meal: Lunch, Dinner
Cuisine: Western, Vegetarian
Preparation time:
Cooking time:
Total time:
Yield: 6 servings
Ingredients
- 30ml of olive oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 stalks of celery, chopped
- 1 large carrot, chopped
- 400g of dried lentils, rinsed
- 400g of crushed tomatoes
- 1.5l of vegetable or chicken stock
- 2g of cumin and coriander powder
- 3.5g of paprika powder
- 2 dried bay leaves
- A pinch of salt
- A pinch of pepper
- 1 lemon (juice and zest)
- A handful of fresh parsley, chopped
Equipment
- 1 large pot with lid
- 1 immersion blender
- 1 grater
Directions
- Heat the olive oil in a large pot over medium heat and add the minced garlic and chopped onion. Stir fry them for 2 minutes.
- Add the chopped celery and carrot and cook until softened. Note: Take your time to cook and soften the vegetables as this is the base of the soup.
- Add dried lentils, crushed tomatoes, your preferred stock, cumin and coriander powder, paprika powder, and bay leaves.
- Stir well and bring it to a simmer. Remove any scum from the surface.
- Cover the pot with a lid, reduce the heat to medium and let it simmer for 35 to 40 minutes.
- Remove the bay leaves.
- Blend the soup with an immersion blender to thicken it.
- Season the soup with salt and pepper, grate a little lemon zest and squeeze a little lemon juice into the soup.
- Lastly, garnish with chopped parsley.
Storing Lentil Soup
You can keep your lentil soup for up to 5 days in an airtight container and refrigerator. You can also freeze it too! It keeps perfectly well in the freezer and can last for 3 months. If you make a big batch for meal prep, you can portion it for the next few weeks. Feel free to have it for lunch in the office or enjoy it on the weekends. We recommend serving this tasty soup with a slice of toasted sourdough bread slathered with butter or cheese.