Description
This homemade lentil soup is a hearty and flavorful dish, perfect for a comforting meal. Caramelized onions, aromatic spices like cumin and coriander, and creamy green lentils blend together with vegetables and chicken stock to create a thick, nourishing soup. Partially pureed with an immersion blender, this soup has a rich texture and tangy lemon juice adds a lovely brightness to the final taste.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil (or 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
Main Ingredients
- 3 cups green lentils (rinsed)
- 1 large peeled and medium diced potato
- 2 bay leaves
- 9 cups chicken stock
Finishing Ingredients
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Caramelize Onions: Add olive oil to a large pot and cook the onions over low to medium heat, stirring occasionally, until they are deeply caramelized and golden brown. This process can take up to 45 minutes and is essential for developing the soup’s rich flavor.
- Sauté Vegetables: Add the diced carrots, celery, and minced garlic to the pot and cook for 5-6 minutes over medium heat until they’re lightly browned and tender, enhancing their natural sweetness and aroma.
- Add Spices: Stir in the ground cumin and coriander, letting the spices mingle with the vegetables for a minute or so to release their fragrant oils.
- Combine Lentils and Stock: Pour in the rinsed green lentils, diced potato, bay leaves, and chicken stock. Stir everything together to combine thoroughly.
- Simmer Soup: Cover the pot with a lid and cook the soup over low to medium heat for 35-45 minutes, or until the lentils and potatoes are very tender, allowing the flavors to meld and the soup to thicken.
- Puree Soup Slightly: Remove the bay leaves, then use a hand immersion blender to pulse blend about half of the soup. This creates a thicker, creamier texture while retaining some chunkiness for a satisfying bite.
- Season and Brighten: Adjust the soup’s seasoning with salt, pepper, and freshly squeezed lemon juice to taste. The lemon juice adds a fresh, tangy brightness that balances the earthy lentils.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped parsley for a pop of color and freshness. Serve warm.
Notes
- Caramelizing onions takes time but is crucial for depth of flavor.
- You can substitute vegetable stock to make it vegetarian, omitting the chicken stock.
- For a vegan version, replace butter or ghee with olive oil and use vegetable stock.
- Rinsing lentils removes impurities and helps prevent foam during cooking.
- Adjust the lemon juice to your preference for acidity.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lentil soup, homemade soup, healthy soup, Mediterranean lentil soup, comfort food, easy soup recipe, green lentils, carrot soup, healthy dinner
