Ingredients:
- 2 cups dried lentils, rinsed and drained
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Fresh parsley, chopped, for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
- Add the minced garlic and sauté for an additional 1-2 minutes, or until fragrant.
- Add the lentils, broth, cumin, coriander, smoked paprika, bay leaf, salt, and black pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and simmer for 35-40 minutes, or until the lentils are tender.
- Remove the bay leaf from the soup and discard. Add the red wine vinegar and stir well.
- Using an immersion blender, blend the soup until it is mostly smooth. (Alternatively, transfer the soup to a blender and blend until smooth, then return the soup to the pot.)
- Taste the soup and adjust the seasoning as needed. If the soup is too thick, add a little more broth or water to thin it out.
- Serve hot, garnished with chopped fresh parsley.
My thoughts on this dish:
Lentil soup is one of my favorite dishes. I enjoy experimenting with the different spices and seasonings involved, as it turns the cooking process into a bit of a mad scientist experiment. It’s also vegetarian-friendly and good for all seasons.
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To start, I sauté diced onions, carrots, and celery in olive oil until they’re soft and fragrant. Then I add in garlic and spices like cumin, coriander, and smoked paprika, which add depth and complexity to the soup’s flavor profile.
Next, I add in dried lentils, vegetable broth, and a can of diced tomatoes. I let the soup simmer for about 30-40 minutes, until the lentils are tender and the flavors have melded together.
Just before serving, I add in chopped fresh spinach, which adds a pop of color and nutrition to the dish. I also like to top my soup with a dollop of Greek yogurt and a sprinkle of chopped fresh parsley, which adds a creamy texture and bright herbaceousness to the dish.
When I serve the lentil soup, I like to pair it with a crusty baguette or some warm naan bread for dipping. The dish is comforting, hearty, and incredibly satisfying, making it the perfect choice for an easy weeknight dinner.
-Denny
Further resources on Lentils and what a cool ingredient they are:
- “10 Health Benefits of Lentils” by Healthline: https://www.healthline.com/nutrition/lentils-benefits
- “7 Surprising Benefits of Lentils” by EatingWell: https://www.eatingwell.com/article/15509/7-surprising-benefits-of-lentils/
- “Why Lentils Are One of the World’s Healthiest Foods” by One Green Planet: https://www.onegreenplanet.org/natural-health/why-lentils-are-one-of-the-worlds-healthiest-foods/
- “Lentils: Nutrition, Benefits, Side Effects, and More” by WebMD: https://www.webmd.com/diet/lentils-health-benefits
- “Lentils: The little legume that could” by BBC Good Food: https://www.bbcgoodfood.com/howto/guide/lentils-little-legume-could
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