Look no further if you’re looking for a hearty and delicious soup. Today I am sharing the best lentil soup recipe.
This soup is packed with flavour and nutrition, making it a perfect choice for a healthy and satisfying meal.
The recipe typically includes lentils, carrots, celery, onion, and seasonings like garlic, thyme, cumin, coriander, paprika, and bay leaves. The combination of flavours and textures makes this soup a crowd-pleaser and easy to make. I usually double this recipe because the kids love it, so we get some leftovers for lunch the next day.
Lentils are a good source of protein, fibre, vitamins, and minerals, which can help improve overall health and prevent chronic diseases. The fibre in lentils can help regulate digestion, lower cholesterol levels, and promote a healthy gut microbiome. Additionally, lentils are rich in iron, essential for maintaining healthy blood and preventing anemia. They also contain folate necessary for fetal development and can reduce the risk of congenital disabilities.
The vegetables typically included in lentil soup provide additional vitamins and antioxidants, which can help boost the immune system and reduce inflammation. Overall, incorporating lentil soup into your diet can be a delicious and nutritious way to support your health and well-being.
My Cooking tip: It is essential to remove the scum that forms on the surface of the lentil soup during cooking. Be sure to remove the sud before it boils. Here are some important reasons to always remove the scum when cooking lentil soup.
First, the scum can contain impurities and excess starch that can make the soup cloudy and unappetizing. Removing it helps ensure that the soup has a clear and appealing appearance. Additionally, the scum can contain anti-nutrients such as phytic acid, which can bind to minerals and prevent them from being absorbed by the body.
Removing the scum can help reduce the anti-nutrient content of the soup, making the nutrients in the lentils and vegetables more available for absorption.
Finally, removing the sud can improve the flavour and texture of the soup. Leaving the sud in can make the soup taste bitter or unpleasant while removing it can result in a smoother and more flavorful soup.
Overall, taking the time to remove the sud when making lentil soup can help ensure that it is healthy, delicious, and visually appealing.
If you haven’t tried this recipe yet, you should try it. Not only is it delicious and nutritious, but it’s also affordable and easy to prepare. In addition, you can customize the ingredients based on your preferences and dietary needs, making it a versatile meal option. Plus, leftover soup can be frozen and reheated later, making it an excellent choice for meal prep or busy weeknights.
Whether you’re a vegetarian, meat-eater, or somewhere in between, this lentil soup recipe is a must-try.
So grab a bowl and enjoy!
The Best Lentil Soup Recipe
The Best Lentil Soup Recipe
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 2 celery ribs, chopped
- 2 cups of rinsed, dried lentils (green or brown)
- 14 oz can of crushed tomatoes
- 6 cups of vegetable or chicken broth
- 1/2 tsp each cumin and coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- cilantro to garnish
- Heat the olive oil in a large pot over medium/high heat.
- Add garlic and onion, and cook for 2 minutes.
- Add chopped celery and carrot, and cook for 10 minutes or until soft. It is essential to ensure the carrots and celery are soft and the onion is sweet before moving to the next step. This is a crucial step.
- Add lentils, broth, tomatoes, bay leaves, and all spices. Mix well, turn high heat and bring to a boil. (During this time, scoop the scum that comes up to the surface and discard it (you can do this with a spoon - See above for the important reasons you should not skip this step).
- Once it is boiling, bring it to a simmer. Simmer for 45 minutes or until the lentils are soft.
- Remove bay leaves.
- Use an immersion blender and carefully do a couple of whizzes to thicken the soup. You can also transfer a cup of soup or two to a blender, let it cool a bit, then blend and transfer it back into the pot. If you use a blender, ensure the soup isn't boiling when you blend it and that the lid is fully closed before blending.
- Season to taste with salt and pepper.
- Garnish with cilantro and serve warm.