Hearty Lentil Soup
Humble lentils simmered with vegetables and warm spices into a thick, soul-warming bowl that costs less than a coffee.
Ingredients (serves 6)
- 2 cups lentils
- 1 onion
- 3 carrots
- 2 stalks celery
- 4 cloves garlic
- 1 can canned tomatoes
- 6 cups vegetable stock
- 2 tsp cumin
- 2 bay leaves
- 1 lemon
- 3 tbsp olive oil
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Save this recipeInstructions
- 1
Dice the onion, carrots, and celery and mince the garlic. Rinse the lentils and pick out any debris.
- 2
Cook the onion, carrots, and celery in the olive oil in a large pot over medium heat until softened, about 8 minutes.
- 3
Stir in the garlic and cumin for 1 minute, then add the lentils, tomatoes, stock, and bay leaves.
- 4
Bring to a boil, then simmer partially covered until the lentils are completely tender, 30 to 35 minutes.
- 5
Remove the bay leaves and blend a third of the soup for a creamier body, or mash with a spoon.
- 6
Season with salt, black pepper, and a big squeeze of lemon, and serve drizzled with olive oil.
