Ingredients

2 tablespoons olive oil (ghee, or clarified butter)

2 peeled and medium diced yellow onions

2 peeled and medium diced carrots

2 peeled and medium diced ribs of celery

3 finely minced cloves of garlic

1 ½ teaspoons ground cumin

1 teaspoon ground coriander

3 cups green lentils (rinsed)

1 large peeled and medium diced potato

2 bay leaves

9 cups chicken stock

Juice of 1 lemon

Salt and pepper to taste

Instructions

Step 1: Add olive oil to a large pot over low to medium heat and cook the onions until completely caramelized. This may take up to 45 minutes.

Step 2: Next, add in the carrots, celery, and garlic and cook for 5-6 minutes over medium heat until very lightly browned and tender.

Step 3: Stir in the cumin and coriander until combined with the vegetables.

Step 4: Pour the rinsed lentils, potatoes, bay leaves, and chicken stock into the pot and stir to combine.

Step 5: Add a lid and cook over low to medium heat for 35-45 minutes or until the lentils are very tender.

Step 6: Remove the bay leaves and then using a hand immersion blender, pulse blend the soup until about half of it is pureed to help thicken the texture.

Step 7: Adjust the seasonings with salt, pepper, and freshly squeezed lemon juice.

Step 8: Garnish with fresh chopped parsley before serving.

Tips & Variations

For a vegan version, substitute chicken stock with vegetable stock and use olive oil or vegan butter instead of ghee.

Adding a pinch of smoked paprika can introduce a subtle smoky flavor.

To add protein, consider stirring in cooked sausage or shredded chicken before serving.

Serve with crusty bread or a dollop of Greek yogurt for added creaminess.

FAQs

Can I use red lentils instead of green lentils?

Red lentils cook faster and become very soft, making the soup creamier but less textured. You may want to reduce the cooking time and adjust the liquid accordingly.