Lentil Soup

Fall is finally here and with that comes back delicious soups. I was raised in Colombia, South America and my mom used to make lentil soup very often and honestly I am still in love with it.  Not only is delicious but did you know that lentils are packed with fiber, iron, potassium, folic acid and magnesium? Folic acid and iron are very important to prevent anemia.

Lentils are a very complete food and it has the macronutrients that the body needs to stay healthy such as: carbohydrates, fat and protein. Due to its high content in fiber, lentils can favor your intestinal and digestive health keeping you full longer.  

Print Recipe

Lentil Soup

Cooking Method: Boiling Cuisine: Colombian Courses: Dinner, Lunch, Soup Recipe Keys: Vegetarian Meals

Difficulty: Beginner Prep Time 5 min Cook Time 50 min Total Time 55 mins

Servings: 6

Ingredients

Servings

• 2 tablespoons Olive Oil
• 1 Small White Onion (Chopped)
• 2 cloves Garlic (Minced)
• 1 Large Carrot (Chopped)
• 2 Celery Ribs (Chopped)
• 2 cups Lentils (Dried)
• 14 ounces Crushed Tomato
• 6 cups Chicken Stock (Low Sodium)
• ¹⁄₂ teaspoon Cumin
• ¹⁄₂ teaspoon Coriander Powder
• 1 ¹⁄₂ teaspoon Paprika Powder
• 2 Bay Leaves (Dried)
• 1 Lemon (Zest & Juice)
• ¹⁄₄ teaspoon Salt
• ¹⁄₄ teaspoon Ground Pepper

Instructions

1. Heat oil in a large pot over medium heat. Add garlic and onions, cook for 2 minutes.

2. Add celery and carrot. Cook for 7 - 10 minutes or until softened.

3. Add all remaining ingredients but HOLD the lemon zest, lemon juice, salt and ground pepper for the end. 

4. 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.

5. Remove bay leaves.

6. Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. 

7. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving.

Keywords: delicious, homemade, soup