Lentil Soup
Servings: 3-6
Ingredients
2 tbsp olive oil
1 onion, chopped (white, brown, yellow)
2 garlic cloves, minced
1 large carrot , chopped (~1¼ cups)
2 celery ribs , chopped (~1¼ cups)
2 cups / 400g dried lentils , green or brown, rinsed
400g / 14 oz crushed tomato
1.5 quarts (6 cups) vegetable/chicken stock or broth
2 bay leaves
½ tsp coriander powder
½ tsp cumin powder
1½ tsp paprika powder
1 lemon (zest + juice)
¼ tsp salt and pepper, each
Directions
Heat oil in a large pot over medium heat.
Add garlic and onion, cook for 2 minutes.
Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet.
Add all remaining ingredients except the lemon and salt. Stir.
Increase heat and bring to a simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
Remove bay leaves.
Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!