Lentil Soup

Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level. #Beans #lentils #instantpot #soup

Lentil soup is quite possibly the least sexy sounding soup on the planet.
At least, in my world. Regular readers know that I’m all about big flavours. Spicy, herby, curries – kapow, kapow, kapow!
But you know what? A well made Lentil Soup is can’t-stop-eating-it good. You’ll go back for seconds and thirds, then you’ll be taking big tubs of it to work for lunch and happily have it for dinner again.

ried lentils are best for lentil soup. You can use most types of lentils for this recipe – brown, green, red or yellow, though it will affect the colour of the soup. I’ve used green lentils, pictured below.
The only type of lentil I do not recommend is Puy Lentils (little black French lentils) because they hold their shape and don’t soften like other lentils.
This can even be made using canned lentils. But there is not much difference in the cooking time because even using canned lentils, you need at least 15 – 20 minutes for the soup to simmer so the flavours can come together. Using dried lentils, it takes 35 minutes (no need to soak).
Also I feel that dried lentils make a nicer soup because the starch that’s released while it cooks in the soup broth thickens it slightly.

Lentil Soup , By Cook Health Coverage .

Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level. #Beans #lentils #instantpot #soup

Total time: 55 minutes
Servings: 6 Servings

Ingredients :

• 2 tbsp olive oil
• 1 onion, chopped (white, brown, yellow)
• 2 garlic cloves, minced
• 1 large carrot , chopped (about 1 1/4 cups)
• 2 celery ribs , chopped (about 1 1/4 cups)
• 2 cups / 400g dried lentils , green or brown, rinsed (Note 1)
• 400g / 14 oz crushed tomato
• 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium
• 1/2 tsp each cumin and coriander powder
• 1 1/2 tsp paprika powder
• 2 dried bay leaves
• 1 lemon (zest + juice)
• 1/4 tsp salt and pepper, each

Instructions :

• Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
• Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
• Add all remaining ingredients except the lemon and salt. Stir.
• Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
• Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
• Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!
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