Hearty Lentil Soup

Why you'll love this recipe

Lentils are nutritional superstars, high in protein, fibre, and minerals while being incredibly affordable. This soup is filling, freezes beautifully, and tastes even better the next day.

Ingredients

• 300g dried red or green lentils
• 1 large onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 400g tinned chopped tomatoes
• 1.5 litres vegetable stock
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh lemon juice
• Fresh parsley

Instructions

1. Sauté aromatics: Heat oil in a large pot. Cook onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook 1 minute more.

2. Add spices: Stir in cumin and paprika, cooking for 30 seconds until fragrant.

3. Add liquids: Pour in tomatoes and stock. Add rinsed lentils.

4. Simmer: Bring to a boil, then reduce heat and simmer 25-30 minutes until lentils are tender.

5. Season: Add salt, pepper, and a squeeze of lemon juice to taste.

6. Serve: Ladle into bowls and garnish with fresh parsley.

Tips for success

• Rinse lentils: Check for small stones and rinse well.
• Add lemon at the end: Brightens all the flavours.
• Blend half: For creamier soup, blend half and stir back in.

Variations

• Coconut curry: Add coconut milk and curry powder.
• Italian: Add Italian herbs and serve with parmesan.
• Meaty: Add diced ham or sausage.

Storage

Refrigerate for up to 5 days. Freeze for up to 3 months. Add water when reheating as it thickens.