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Amazing Lentil Soup
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Amazing Lentil Soup

This easy lentil soup is plant based but packed with flavor. It has so many nutrients and doesn't skip on taste. It is the perfect soup for a chilly day.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Equipment

  • 1 5.5 quart dutch oven
  • Blender

Ingredients

  • 1/4 Cup Extra virgin olive oil
  • 1 medium yellow or white onion
  • 2 carrots Peeled and chopped
  • 4 garlic cloves pressed and minced
  • 2 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp dried thyme
  • 28 ounce diced tomatoes in can slightly drained
  • 1 cup brown or green lentils rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tsp salt
  • fresh ground black pepper
  • 1-2 tbsp fresh lemon juice

Instructions

  • Warm the olive oil in a large Dutch oven or pot over medium heat. Don't worry about the amount of olive oil, you will see why we added so much at the end. Gives it the perfect flavor
  • Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  • Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
  • Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
  • Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
  • Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Notes

Soup recipe from Cookie and Kate’s Best Lentil Soup, with reference to The First Mess’ favourite lentil soup.