The Best Lentil Soup Recipe

1. In a large pot heat olive oil, add chopped onion and sauté for 6-7 minutes, until slightly golden. Add chopped celery and diced carrots, cook for 4-5 minutes, until tender. Add crushed garlic, cumin, dried oregano, paprika and cook, stirring for 1 minutes.
2. Add minced/chopped tomatoes and cook for 1-2 minutes.
3. Add rinsed lentils, vegetable stock, salt and pepper. Bring to a boil over high heat, then, reduce the heat to low, cover with a lid, and simmer for 30-45 minutes. Check the seasoning and add salt/pepper if needed.
4. Add chopped coriander/parsley, lemon juice, give a quick stir and turn the heat off.
5. Serve!

Frequently asked questions:

WHAT TYPE OF LENTILS ARE THE BEST FOR LENTIL SOUP?

In this recipe, I used dried green lentils, but you can use almost any kind of dried lentils; brown lentils, red lentils or yellow lentils.

CAN WE USE CANNED LENTILS TO MAKE LENTIL SOUP?

Yes, you can use canned lentil to make lentil soup. Remember to drain and wash your lentils before adding to the soup. You probably will need less time to cook them, about 15-20 cooking time in total, after boiling. If you are using canned lentils your soup will be mushy, so my recombination is to use dried lentils.

HOW TO STORE LENTIL SOUP?

Cool the soup to room temperature, then place in the fridge, covered, up to 4-5 days.

MORE SOUP RECIPES:

• French Onion Soup
• Mushroom and Chestnut Soup
• Pumpkin Soup
• Cream of Mushroom Soup