Lentil soup is one of the most underrated soups of all time. The health benefits are numerous, as they are rich in iron, magnesium, vitamin B6, and have tons of fiber. This dish is simple and …
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Lentil soup is one of the most underrated soups of all time. The health benefits are numerous, as they are rich in iron, magnesium, vitamin B6, and have tons of fiber. This dish is simple and nourishing, and is finished with lemon which adds a wonderful flavor and elevates this dish. It will come together in one pot so no need to worry about a huge cleanup.
You will need:
2 tbsp olive oil
1 yellow onion chopped
3 cloves garlic minced
2 large carrots cut into coins
2 celery ribs
1 bag dried lentils (green or brown)
3 plum tomatoes diced OR 14 oz can crushed tomatoes
8 cups chicken stock
½ tsp cumin
½ tsp corriander powder
2 bay leaves
1-2 lemons
salt/pepper
Heat oil in a large pot over medium heat. Add in your onion and garlic and cook for two minutes, until the garlic is fragrant. Add in your celery and carrot and cook 7-10 minutes on medium low until softened. Don’t rush this step, as it will be the key to a lovely base of your soup. Add all the remaining ingredients except the lemon and salt and stir. Increase your heat and bring to a simmer. Scoop the scum off the surface and discard. Place a lid on and turn it down to medium low and simmer for 40 minutes until the lentils are soft. Remove the bay leaves and using a blender or stick blender do a few quick whizzes (or transfer 3 cups into a blender) to blend up some of the soup, leaving some of it still chunky. If it’s too thick for your liking, feel free to add more stock or water. Add in your salt and pepper to taste (it will need a heavy hand of salt), and finish with fresh lemon juice. DON’T skip the lemon. It makes a wonderful addition to this soup. This will feed 4 people with plenty of leftovers for the week!
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