Recipe
Lentil Soup (Vegetarian)
A hearty vegetarian soup of brown lentils, carrots and celery, warmed with cumin, coriander and smoked paprika.
Where this recipe came from
On our honeymoon, my wife and I had a fantastic lentil soup. Back then she was pescatarian, and this was a dish we both enjoyed, thanks to its spice and rich flavour.
Afterwards we tried a few recipes, and this one came very close. Even though she now eats meat, it remains one of our favourite dishes.
Ingredients
- 250 g dried brown lentils, rinsed
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 bay leaf
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1.5 litres vegetable broth (2 veg stock)
- 400 g canned chopped tomatoes
- To taste: salt and pepper
- For garnish: fresh parsley or cilantro, chopped
- To serve: lemon wedges (optional)
- Ciabatta
Method
Tap a highlighted ingredient to see how much you need.
-
Prepare the lentils
Rinse the under cold water and set aside.
-
Sauté vegetables
In a large pot, heat over medium heat.
Add the chopped , , and . Sauté for 5 to 7 minutes until the vegetables begin to soften.
-
Add garlic and spices
Stir in the minced , , ground , ground , and . Cook for another 1 to 2 minutes until fragrant.
-
Cook lentils
Add the rinsed to the pot and stir to combine with the vegetables and spices.
-
Simmer
Pour in the and . Stir well.
Bring the soup to a boil, then reduce the heat to low and let it simmer, partially covered, for about 25 to 30 minutes or until the lentils and vegetables are tender. Stir occasionally.
-
Season and serve
Season the soup with to taste.
Remove the from the soup.
Ladle the soup into bowls and garnish with freshly chopped .
Serve hot with on the side for squeezing over the soup (optional).