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Lentil Soup

· Prep: 15 min · Cook: 40 min · Serves 4
#middle-eastern #lentils #soup #budget

Ingredients

  • 1 cup dried lentils (green or brown)
  • 4 cups vegetable or chicken broth
  • 1 can (14 oz) diced tomatoes
  • 3 medium carrots, peeled and diced small
  • 2 celery stalks, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Fresh cilantro or parsley, chopped (garnish)

Spices

  • 2 teaspoons ground cumin
  • 3 teaspoons paprika
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon oregano
  • 1-2 bay leaves
  • Salt and black pepper to taste
  • Optional: 1-2 teaspoons freshly grated ginger (add with garlic)

Method

  1. Rinse the Lentils: Rinse under cold water using a sieve. Check for stones or debris. Set aside.

  2. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onions first and cook low to caramelize, about 5-8 minutes. Add garlic, carrots, and celery. Sauté another 5 minutes, stirring occasionally, until the onions are translucent and vegetables start to soften.

  3. Bloom the Spices: Add cumin, paprika, chili powder, coriander, turmeric, cinnamon, and oregano. Stir constantly for about 1 minute to release the flavors.

  4. Cook the Lentils: Add lentils, broth, diced tomatoes with their juice, and bay leaves. Bring to a boil, then reduce to a low simmer and cover. Cook for 30-35 minutes until lentils are tender and have absorbed most of the liquid.

  5. Season and Finish: Remove bay leaves. Season with salt and pepper. Stir in fresh lemon juice.

  6. Serve: Ladle into bowls, garnish with cilantro or parsley. Serve with crusty bread.

Notes

  • Cut the carrots small and use 3 carrots, not 2. They cook more evenly and you get carrot in every bite.
  • Caramelize the onions first on low heat before adding the other vegetables — “boiled onion” taste is not pleasant, browned onion taste is.
  • If using 2 onions, bump cumin to 3 tsp, paprika to 4 tsp, garlic powder to 2 tsp. Keep coriander, turmeric, and cinnamon about the same since they’re strong.
  • The lemon juice at the end is not optional. It brightens everything.

Adding Chicken

If you want protein, cook it separately and add at the end.

Quick (no marinade): Cut chicken breast into 1-inch cubes. Season with salt, pepper, cumin, and paprika. Bake at 375°F for 15-20 minutes or pan-sear until golden. Add to soup in the last 5 minutes.

Marinated (4-24 hours): 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp cumin, 1 tsp paprika, juice of half a lemon, salt and pepper. Then bake or pan-sear. Add to bowls when serving.