As the weather gets colder, there’s nothing quite like a piping hot bowl of soup to warm you up from the inside out. I’m a big fan of lentil soup, and I thought I’d share my favourite recipe with all of you. This soup is packed with flavour and nutrients and is super easy to make. Not only is this soup delicious, but it’s also inexpensive. So if you’re looking for a delicious and hearty soup to get you through the winter months, look no further!
Serves: 4 large bowls or 6 modest bowls
Cook Time: 40 mins
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 4 garlic cloves, pressed or minced, or garlic ginger paste
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes, lightly drained
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth or chicken broth
- 2 cups water
- 1 teaspoon salt, more to taste
- Pinch of red pepper flakes
- Freshly ground black pepper, to taste
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
- Warm the olive oil in a large Dutch oven or pot over medium heat.
- Once the oil is shimmering, add the chopped onion and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, to enhance their flavour.
- Pour in the lentils, broth and water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer—Cook for 25 to 30 minutes, or until the lentils are tender.
- Transfer 2 cups of soup to a blender. Fasten the lid and puree the soup until smooth. Pour the blended soup into the pot, but be careful it’s hot!
- Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice to your liking. To spice it up, add another pinch or two of red pepper flakes!
Note: This soup recipe was inspired by Cookie + Kate blog.