Cooking lentil soup at home is about as easy and economical as it gets. In less than 1 hour, you’ll have a hearty and flavorful pot of soup. This soup is garlicky with a touch of smoke from the cumin. A squeeze of lemon juice at the end adds acidity and a hint of brightness. Serve with crusty bread and a small salad, and you’ve got the perfect weeknight meal.
The how to…
Recipe slightly adapted from The Kitchn
1 Tbsp olive oil, plus additional for drizzling on top
1 small onion, diced
2 celery stalk, diced
1 large carrot, diced
2 roma tomatoes, chopped
4 garlic cloves, minced
1 1/4 tsp salt
pinch black pepper
1 1/4 cup red lentils
5 cups chicken stock
2 bay leaves
1 tsp ground cumin
juice from 1 meyer lemon
1 tsp dried (or fresh) basil
- Cook the vegetables. Set a small Dutch oven over medium-high heat and add olive oil. Add carrot, celery, onion, salt, and pepper, and sautee until vegetables are tender and onions are translucent, about 10 minutes. Add garlic, cumin, and roma tomatoes, cook for 2 minutes, stirring frequently.
- Cook soup. Add stock, lentils, and bay leaves. Bring to a boil. Then reduce heat, cover, and simmer until lentils begin to fall apart, about 20 minutes.
- Finish soup. Turn off heat, stir in lemon juice. Add additional salt and pepper to taste. Drizzle with olive oil and top with fresh or dried basil. Ladle into bowls and serve with crusty bread.
* Add 2 Tbsp tomato paste at the end of step 1 for a more robust tomato flavor.