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Hearty Lentil Soup
Created by: Howcan Team
Ingredients
- 1 cup of dried lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 1 can (14 oz) of diced tomatoes
- 6 cups of vegetable broth
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of turmeric
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5 minutes, or until the vegetables are softened.
- Add the minced garlic, cumin, paprika, and turmeric to the pot. Cook for an additional 2 minutes, stirring frequently.
- Pour in the vegetable broth and diced tomatoes. Add the rinsed lentils to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the lentils are tender.
- Season the soup with salt and pepper to taste.
- Serve the lentil soup hot, garnished with fresh parsley if desired. Enjoy!
Lentil soup has a rich history dating back to ancient times, with origins in the Middle East and Mediterranean regions. This hearty and nutritious dish has been a staple in the diets of various cultures for centuries. Chefs like Yotam Ottolenghi have popularized modern variations, infusing the soup with aromatic spices and fresh herbs. In Greece, renowned restaurants like Avli in Athens serve a traditional Fakes Soupa, while in Turkey, Mercan Restaurant in Istanbul is celebrated for its Mercimek Çorbası. The key to a perfect lentil soup lies in the quality of the lentils, the balance of flavors from onions, garlic, and spices, and a slow simmer to achieve a rich, velvety texture.
60 min
6
280 calories
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