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Lentil Soup Recipe

If you were looking for a great soup recipe, then lentil soup recipe is what you have been looking for.

Lentil Soup Recipe

Photo by Jun Seita

If you were looking for a great soup recipe, then lentil soup recipe is what you have been looking for. There are many soup recipes which you can find on our website, but this recipe is one of the best.

If you are a vegetarian, then lentil soup will be one of your favorite dishes. This lentil soup is made with mostly pantry ingredients.

However, it also includes hearty greens and is seasoned with a few spices, such as freshly ground toasted cumin. Make sure that you have your ingredients prepped and ready before you start cooking. Make this recipe for your next Sunday lunch and surprise everyone with this great dish.

Things you should know about lentils

Compared to other types of dried beans, lentils are quick and easy to prepare. Lentils readily absorb many wonderful flavors from other seasonings and foods. They are also high in nutritional value and available throughout the year. Lentils are legumes, along with other types of beans. Lentils grow in pods which contain either one or two lentil seeds which are round, oval or heart-shaped disks.

They can be sold split into halves or whole with the green and brown varieties being the best at retaining their shape after cooking. Lentils are very good source of cholesterol-lowering fiber and they are good in managing blood-sugar disorders because their high fiber content prevents blood sugar levels from rising after a meal. In addition, lentils are also excellent sources of protein as well as B-vitamins.

Lentil Soup Recipe

Lentil Soup Recipe

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Author recipezine

Ingredients

  • 2 tablespoons of olive oil
  • 1/2 cup of finely chopped carrot
  • 1 pound of lentils picked and rinsed
  • 1/2 cup of finely chopped celery
  • 2 teaspoons of kosher salt
  • 1 cup of tomatoes peeled and chopped
  • 1/2 teaspoon of freshly ground toasted cumin
  • 2 quarts chicken or vegetable broth
  • 1/2 teaspoon of freshly ground coriander
  • 1/2 teaspoon of freshly ground grains of paradise
  • 1 cup of finely chopped onion

Instructions

  1. In the first step, put the olive oil into a big 6-quart Dutch oven and set over medium heat.
  2. Now, once hot, add the carrot, celery, onion and salt and sweat for about 6 to 7 minutes until the onions are translucent.
  3. In the next step, add the tomatoes, coriander, lentils, broth, cumin and grains of paradise and stir in order to combine.
  4. Next, increase the heat to high and bring just to a boil.
  5. Now, reduce the heat to low, cover it and cook at low simmer for about 35 to 40 minutes, until the lentils are tender.
  6. Puree to your preferred consistency, using a stick blender. When done, serve immediately.
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