To Serve
Chopped fresh parsley, for garnish
Warm bread, to serve
Instructions
In a large pot, warm the olive oil over medium heat. Once the oil shimmers, add the minced garlic and chopped onion, allowing them to sauté for about 2 minutes until the garlic is fragrant.
Introduce the chopped celery and carrot to the pot, and cook them gently for about 7-10 minutes until softened. It’s important not to rush this step, as it forms the flavorful base of the soup.
Stir in the lentils, crushed tomatoes, stock, cumin, coriander, paprika, and bay leaves. Raise the heat to bring the mixture to a simmer. If any foam rises to the surface, skim it off and discard. Cover the pot, reduce the heat to medium-low, and let the soup simmer for 35-40 minutes until the lentils are tender.
Once the lentils are cooked, remove and discard the bay leaves. To thicken the soup slightly, use a stick blender to give it a few quick pulses directly in the pot. Alternatively, you can blend 2 cups of the soup in a blender, then return it to the pot.
Adjust the consistency of the soup by adding a little water if necessary. Season with additional salt and pepper to taste. Just before serving, grate the lemon zest over the soup and squeeze in some lemon juice for a bright finish. Garnish with fresh parsley and serve with warm, crusty bread generously spread with butter.
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