The Very Best Lentil Soup Recipe

The Very Best Lentil Soup Recipe

Brown lentils are the star of this dish. To boost flavor, we used onion, celery, and carrot aka mirepoix – as well as garlic, and dried herbs for an herby finish.

Lentil soup is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow, green, or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe, Latin America, and the Middle East.

Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, pumpkin, ripe plantain and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs or butter, olive oil, cream or yogurt. Indian lentil soup contains a variety of aromatic spices. In the Middle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish.[3] In Egypt, the soup is commonly puréed before serving, and is traditionally consumed in the winter

Is lentil soup good for you?

The answer is yes! Lentils are nutritious, rich in minerals, protein, low in fat, high in fiber (digestive health). They are a terrific vegetarian source of protein with 25% of the calories in lentils attributable to protein.

Does lentil soup help you lose weight?

Lentils are known to be rich in proteins among other nutrients, making them a must-include food in your weight loss diet.

Are lentils a superfood?

Yes. They can reduce your risk of cancer, diabetes, and heart disease.

Make it

The Very Best Lentil Soup Recipe

Ingredients:

3 tablespoons olive oil

1 medium onion, diced

1 large carrot, diced

1 celery stalk, diced

2 teaspoons kosher salt

2 cups brown lentils, picked and rinsed

1 cup peeled tomatoes

8 cups chicken or vegetable broth

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 tsp ground ginger, ground black pepper, and cardamom

1 tsp dried thyme

2 garlic cloves, minced

1 bay leaf

1/2 tsp dried oregano

1/4 tsp red pepper flakes

1/2 lemon juice (about 2 tablespoons)

1/4 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Directions:

Place the olive oil into a large 6-quart Dutch oven and set over medium heat.

Once hot, add the onion, carrot, celery, and salt and sweat until the onions are

translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin, ginger, and cardamom and stir to combine.

Increase the heat to high and bring just to a boil. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Enjoy The Very Best Lentil Soup Recipe