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Best Lentil Soup

Best Lentil Soup
  • Meal

    Soup

  • Cusine

    American

Ingredients

1 tablespoon olive oil

1 yellow onion

4 cloves garlic

1 large carrot

1 stalk celery

2 cups dried green or brown lentils

3 large tomatoes

2 medium-sized potatoes diced into 1-inch pieces

2 quarts

2 teaspoons vegetable stock powder

2 teaspoons paprika

1 teaspoon ground cumin

1 tablespoon fresh chopped thyme

1/4 cup fresh parsley

Salt and pepper

Directions

Heat oil in a large saucepan or pot over low-medium heat. Cook onion until transparent. Then add the garlic and cook until fragrant (one minute). Add the carrot and celery and cook until softened (about 8 minutes).(If adding any meats, do so now and brown before continuing next step.) Mix the lentils through the flavours in the pot, allowing them to cook for a couple of minutes, while stirring occasionally (add in 1 tablespoon of extra oil if needed). Add in the tomatoes and cook until soft, then add the potatoes and allow them to cook for further 4-5 minutes. Mix through all remaining ingredients except the salt and pepper. Increase heat; bring to a simmer while stirring occasionally to prevent sticking to the bottom. When the soup has been simmering for 2-3 minutes, reduce heat down to low, cover with a lid allow simmer for 40-50 minutes, while occasionally stirring, until lentils and potatoes are soft. To thicken soup, use a potato masher, pressing down 3 or 4 times through the soup until reaching your desired thickness or consistency. (You can also use a stick blender: 2-3 quick pulses.) Season with salt and pepper, to your tastes. Garnish with a little extra parsley (if you wish) and serve with garlic bread!