Hearty Lentil Soup with Lemon and Fresh Herbs Recipe

Introduction

This hearty lentil soup is a comforting, nutritious dish perfect for any season. Packed with vegetables and warming spices, it offers rich flavors and satisfying texture in every spoonful.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped (white, brown, or yellow)
• 2 garlic cloves, minced
• 1 large carrot, chopped (about 1 1/4 cups)
• 2 celery ribs, chopped (about 1 1/4 cups)
• 2 cups (400g) dried lentils, green or brown, rinsed
• 400g (14 oz) crushed tomato
• 1.5 litres (6 cups) vegetable or chicken stock/broth, low sodium
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 1/2 tsp paprika powder
• 2 dried bay leaves
• 1 lemon (zest and juice)
• 1/4 tsp salt
• 1/4 tsp pepper
• Chopped fresh parsley, for garnish
• Warm crusty bread, to serve

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, cooking for 2 minutes until fragrant.
2. Step 2: Add chopped celery and carrot to the pot. Cook for 7 to 10 minutes, stirring occasionally, until vegetables are softened and the onion turns sweet—this builds the flavor base.
3. Step 3: Stir in rinsed lentils, crushed tomato, stock, cumin, coriander, paprika, and bay leaves. Mix everything well.
4. Step 4: Increase heat to bring the soup to a simmer. Skim off any scum that rises to the surface. Cover with a lid and reduce heat to medium-low. Let it simmer gently for 35 to 40 minutes, or until the lentils are tender.
5. Step 5: Remove and discard the bay leaves from the pot.
6. Step 6: To thicken the soup, use a stick blender to quickly pulse 2 or 3 times. Alternatively, transfer 2 cups of soup to a blender, cool slightly, then blend carefully and return it to the pot.
7. Step 7: Adjust the soup consistency with a little water if needed. Season with salt and pepper to taste. Grate lemon zest over the soup, then add a squeeze of lemon juice just before serving.
8. Step 8: Garnish with chopped fresh parsley and serve warm with crusty bread spread generously with butter.

Tips & Variations

• Don’t rush the sautéing of vegetables; developing a rich base makes a big difference in flavor.
• Use green or brown lentils as they hold their shape well; red lentils will make a much smoother soup.
• For a spicier kick, add a pinch of cayenne or smoked paprika instead of sweet paprika.
• If you prefer a vegan version, use vegetable stock and serve with olive oil or vegan butter on the bread.
• The soup thickens as it cools—add extra stock or water when reheating if needed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the soup has thickened too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Canned lentils are already cooked, so if you use them, add them towards the end of cooking and reduce the cooking time significantly to avoid overcooking.

Is it necessary to blend the soup?

No, blending is optional but helps thicken the soup and gives a creamier texture. You can skip this step for a chunkier soup or blend part of the soup for a balance of textures.