Classic lentil soup
An absolute classic that you should have in your winter repertoire. Legumes like lentils are among the most versatile and nutritious foods available. They are high in fibre, folate, potassium, iron and magnesium, and make a great replacement for meat in the diet. For all these reasons, legumes like these have always been a staple in the Mediterranean diet, are a commonality in the diets of the longest-lived communities in the world. I love this simple soup, not only is it easy to make, but it has all of those classic flavours with a hint of freshness from the lemon too.
Serves: 6 | Time: 50 minutes
Ingredients:
2 Tbsp extra virgin olive oil
1 brown or yellow onion, chopped
2 garlic cloves, minced
2 medium carrots
1 celery stalk
2 cups / 400g dried lentils, green or brown
1 can crushed tomato (400g / 14 oz)
1.5 litres/6 cups low salt vegetable or chicken stock
1/2 tsp dried cumin
1 tsp smoked paprika
2 sprigs fresh thyme
2 dried bay leaves
1 handful fresh parsley
1 lemon (zest and juice)
1/4 tsp salt
1/4 tsp black pepper
Method:
Dice the onion, carrots, celery and mince the garlic
In a large pot, heat the olive oil to medium heat and sauté the onions, carrots and celery until fragrant and well caramelised (5-7 minutes)
Add the garlic, cumin and paprika, and sauté for another 1-2 minutes
Thoroughly rinse the lentils and add them to the pot along with the tomatoes, stock, thyme and bay leaves, then cover and allow to simmer on low heat for 30-40 minutes, or until lentils are tender.
Once the lentils are tender, add a touch of water if you want to adjust the consistency of your soup.
Remove the bay leaves and thyme stems, then season to taste with pepper, salt and lemon juice and stir in the fresh chopped parsley.
To serve, drizzle with extra virgin olive oil and lemon zest
Notes:
You may need to add more water or stock while your lentils are cooking if they are absorbing the liquid too quickly.
I prefer a strong lemon flavour so I use the juice of 1 medium lemon, but I suggest tasting and adding more or less to liking.
This will keep well in the fridge for 5-7 days when stored in an airtight container.