Lentil Soup
Servings 8 servings
Calories 254kcal
Ingredients
- 2 Tbsp olive oil
- 1 cup cubed or sliced baby carrots
- 1 cup diced celery
- 1 medium sweet onion finely diced
- 1 tsp fennel seed
- 3 medium cloves garlic minced
- 2 cups dry brown lentils rinsed and picked over
- 1 15 oz can crushed tomatoes
- 1 15 oz can petite diced tomatoes
- 6 cups low sodium chicken or vegetable stock plus additional as needed to thin
- 2 tsp salt
- 1 1/2 tsp smoked paprika
- 1 tsp black pepper or lemon pepper
- 1 tsp ground coriander
- 1 tsp turmeric or curry powder
- 1 tsp ground cumin
- 1 tdsp crushed red pepper flakes
- 2 large bay leaves
- 2 Tbsp fresh lemon juice
- 4 sprigs fresh thyme
- chopped parsley or additional thyme for garnishing
Instructions
- Heat oil in a large 6 quart Dutch oven or similar over medium high heat. Add carrots, celery and onion. Cook for 5-8 minutes or until softened and beginning to brown. Add garlic and fennel seed, cook for 2 minutes longer.
- To the pot add lentils, crushed and diced tomatoes, stock, salt, paprika, lemon pepper, coriander, turmeric (or curry powder), cumin, red pepper flakes and bay leaves. Stir well, then reduce heat to medium low and cover.
- Cook for 30-40 minutes or just until lentils have softened. Check halfway through and skim any froth from the top.
- Once lentils are tender, uncover and add lemon juice. Simmer for 5 minutes uncovered.
- To thicken: Scoop 1/2 cup lentils into a stand blender or a bowl and puree. Add back to the pot to thicken. Repeat until desired consistency is reached. Mix well. To thin: Add additional chicken stock or vegetable stock 1/2 cup at a time until desired consistency is reached.
- Serve hot with a side of bread garnished with chopped parsley or thyme.
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 37g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 375mg | Potassium: 754mg | Fiber: 16g | Sugar: 4g | Vitamin A: 2490IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 5mg