Best Lentil Soup

Best Lentil Soup

from cafedelites.com
50 min
1 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 large carrot, chopped
  • 1 stalk celery, chopped (just over 1/2 cup)
  • 2 cups (13-14 ounces or 375-400 grams) dried green or brown lentils,
  • 3 large tomatoes (or 4 small tomatoes), diced
  • 2 medium-sized potatoes diced into 1-inch pieces, (Yukon gold if possible)
  • 2 quarts (litres) or 8 cups low sodium chicken stock (or broth), divided
  • 2 teaspoons vegetable stock powder (such as Vegeta) or beef/chicken bullion powder
  • 2 teaspoons paprika sweet or mild (or 1 teaspoon smoky)
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh chopped thyme (optional)
  • 1/4 cup fresh parsley, plus extra to garnish
  • Salt and pepper, to taste

Directions

  1. 1

    Heat oil in a large saucepan or pot over low-medium heat. Cook onion until transparent. Then add the garlic and cook until fragrant (one minute). Add the carrot and celery and cook until softened (about 8 minutes).(If adding any meats, do so now and brown before continuing next step.)

  2. 2

    Mix the lentils through the flavours in the pot, allowing them to cook for a couple of minutes, while stirring occasionally (add in 1 tablespoon of extra oil if needed).

  3. 3

    Add in the tomatoes and cook until soft, then add the potatoes and allow them to cook for further 4-5 minutes.

  4. 4

    Mix through all remaining ingredients except the salt and pepper. Increase heat; bring to a simmer while stirring occasionally to prevent sticking to the bottom.

  5. 5

    When the soup has been simmering for 2-3 minutes, reduce heat down to low, cover with a lid allow simmer for 40-50 minutes, while occasionally stirring, until lentils and potatoes are soft.

  6. 6

    To thicken soup, use a potato masher, pressing down 3 or 4 times through the soup until reaching your desired thickness or consistency. (You can also use a stick blender: 2-3 quick pulses.)

  7. 7

    Season with salt and pepper, to your tastes. Garnish with a little extra parsley (if you wish) and serve with garlic bread!