Ingredients
Main Ingredients
- 1½ Tablespoon olive oil or extra virgin olive oil, plus more to serve
- 1 medium-sized onion, diced
- 1 large carrot, diced
- 1 large celery rib, diced
- 2-3 garlic cloves, minced or pressed
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 cups (400 grams) green lentils or brown lentils
- 6 cups (1440 ml) vegetable broth, or chicken broth (low-sodium)
- 1 tablespoon tomato paste, or 1/3 cup diced tomatoes (optional)
- 2 bay leaves
- ¾ - 1 teaspoon fine salt, or according to taste
- ¼ teaspoon black pepper, plus more to serve
- 1 small potato, cut into chunks (optional, for thicker texture)
- Fresh lemon juice, to serve
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, cooking for 5 minutes until the onion turns soft and translucent.
- Add Garlic and Spices: Stir in the minced garlic along with ground ginger, cumin, and coriander. Cook for 1 minute while continuously stirring to release the flavors.
- Simmer Lentils: Add the green lentils, vegetable or chicken broth, tomato paste or diced tomatoes (if using), bay leaves, salt, black pepper, and the optional potato chunks. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for about 30 minutes until lentils are tender.
- Blend Soup: Turn off the heat and allow the soup to cool slightly. Remove the bay leaves. Transfer half of the soup to a blender and puree until smooth, then return it to the pot. Alternatively, use a hand blender to partially blend the soup directly in the pot for a creamy yet chunky texture. Stir well.
- Adjust Seasoning and Texture: Taste the soup and adjust salt and pepper as needed, depending on the broth used. Add a little water if the soup is too thick for your preference.
- Serve: Ladle the soup into bowls. Drizzle extra virgin olive oil and freshly ground black pepper on top. Finish with a squeeze of fresh lemon juice to brighten the flavors. Serve with crusty bread for a complete meal.
Notes
- Use brown lentils as an alternative if green lentils are unavailable; cooking time and texture will be similar.
- Adding the optional potato chunks will thicken the soup and add creaminess without cream.
- Adjust spices according to your preference, increasing cumin or coriander for a more intense flavor.
- For a vegan version, ensure to use vegetable broth and omit chicken broth.
- Storing leftovers in an airtight container in the refrigerator keeps the soup fresh for up to 4 days.
- The lemon juice added at the end enhances the freshness and balances the richness of the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
