Hearty Lentil Soup: Your Go-To Comfort Meal

Hearty Lentil Soup: Your Go-To Comfort Meal

Enjoy a comforting bowl of hearty lentil soup, packed with nutritious lentils, carrots, and celery for a satisfying meal.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings: 8

Course: Soup

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 large carrot, chopped
• 2 celery ribs, chopped
• 2 cups / 400g dried lentils, green or brown, rinsed
• 400 g / 14 oz crushed tomato
• 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder

Method

 

1. Heat olive oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes until fragrant.
2. Add celery and carrot. Cook for 7-10 minutes until softened and the onion is sweet, building the flavor base.
3. Stir in lentils, crushed tomatoes, vegetable broth, cumin, coriander, and paprika. Bring to a simmer.
4. Skim off any scum from the surface, then reduce heat to low, cover, and simmer for 35-40 minutes until lentils are tender.
5. Remove from heat. Use an immersion blender to pulse a few times, thickening the soup to your desired consistency.
6. Adjust soup consistency with a touch of water if needed. Season with salt and pepper to taste. Grate lemon zest over each serving and add a squeeze of fresh lemon juice.
7. Garnish with fresh parsley if desired and serve hot with crusty bread slathered in butter!

Notes

– For a thicker soup, blend about 1/4 of it with an immersion blender.
– Ensure lentils are well-rinsed before cooking to remove any debris.
– Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The foundation of a truly hearty lentil soup lies in building a robust flavor base and achieving the perfect lentil texture. Start by sautéing the aromatics – onion, garlic, carrot, and celery – in olive oil over medium heat until softened and fragrant. This process, known as mirepoix, gently caramelizes the vegetables, releasing their natural sweetness and creating a depth of flavor that permeates the entire soup. Don’t rush this step; it’s crucial for a well-rounded taste. When adding the rinsed lentils, toasting them briefly in the pot with the vegetables for a minute or two can enhance their nutty flavor. Ensure your stock or broth is good quality, as it’s the primary liquid component. Low-sodium options are recommended to control the final saltiness. Adding the crushed tomatoes contributes acidity and body, balancing the earthiness of the lentils. The key to tender, fully cooked lentils without them becoming mushy is to simmer gently, covered, until they are tender but still hold their shape. Avoid vigorous boiling, which can break them down too quickly. Stirring occasionally prevents sticking.

Troubleshooting

• Soup is too thin: Simmer uncovered for an additional 15-20 minutes to allow excess liquid to evaporate and the soup to thicken naturally. Alternatively, mash a portion of the cooked lentils against the side of the pot or blend a cup of the soup and stir it back in.
• Lentils are hard or undercooked: This often happens if the liquid level dropped too low or if the lentils are old. Add more hot stock or water, cover, and continue simmering until tender. Ensure lentils are fully submerged.
• Soup is too salty: If using regular stock, the salt content can be high. Add a peeled potato to the simmering soup; it will absorb excess salt. Remove the potato before serving. You can also add a touch more unsalted liquid or a squeeze of lemon juice to balance.
• Flavor is bland: The mirepoix might not have been sautéed long enough, or the spices weren’t bloomed properly. Reheat the soup gently and add a pinch more cumin and coriander, sautéing them briefly in a separate small pan with a teaspoon of oil before adding to the soup. A bay leaf added during simmering also boosts flavor.

Substitutions

• Lentils: While green or brown lentils hold their shape best, red or yellow lentils can be used for a creamier, softer soup. Adjust cooking time as they break down faster.
• Stock/Broth: Water can be used, but the flavor will be less rich. To compensate, consider adding a bouillon cube or more robust herbs like a bay leaf or thyme sprigs during cooking.
• Crushed Tomatoes: Diced tomatoes or tomato passata can be substituted. Diced tomatoes will provide more texture, while passata offers a smoother consistency.
• Vegetables: Feel free to add other root vegetables like parsnips or sweet potatoes, or greens like kale or spinach in the last 10 minutes of cooking for added nutrients and flavor.

Pro tips

• For a thicker soup, blend about 1/4 of it with an immersion blender.
• Ensure lentils are well-rinsed before cooking to remove any debris.
• Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Enjoy this deeply flavorful and satisfying lentil soup. It’s a versatile dish that pairs perfectly with crusty bread.

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