Although this has more carbs than I usually consume, I really wanted to make a gorgeous pot of lentils since I hadn’t had one of my favorite comfort foods in months. Also, I know it says soup, but I make it more of a lentil porridge, as I prefer a really thick, filling meal as opposed to a runnier soup.
The BEST thing about this soup is the lemon zest. I have to tell you it brightens this dish in a way I never thought possible. Do NOT skip that part!
As for this batch, I used the bones of @recipe_tin’s recipe but made the following change:
Added onion powder
Used 3 cloves of garlic
Upped the amount of cumin and salt
Used more carrots and celery
Added chives to garnish
And is you like it more as a soup than a porridge, add more water or stock!
Let’s do this!!
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots , chopped
- 4 celery ribs , chopped
- 4 strips bacon, cooked
- 2 cups dried lentils
- 1 14 oz crushed tomato
- 6 cups chicken broth, low sodium
- 1 tbs tsp each cumin
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1 tsp salt and
- 1/2 tsp pepper
- chives to garnish
- Heat oil in a large pot over medium heat.
- Add onion, cook for 5 minutes until soft and translucent.
- Add garlic, constantly stirring so it doesn’t burn.
- Add celery and carrot. Cook for 7 – 10 minutes or until softened.
- Add all remaining ingredients except the lemon and salt. Stir.
- Increase heat and bring to simmer.
- Place lid on and turn heat down to medium low. Simmer for 35 – 40 minutes or until lentils are soft.
- Remove bay leaves.
- If you want to thicken the soup, do 3-5 pulses with an immersion blender (or transfer to upright blender if that’s what you have).
- Before serving, chives, squeeze lemon juice and add lemon zest over each bowl.