This lentil soup recipe is a pot of brown lentils with carrot and cumin. It is not black bean soup or a pureed vegetable soup.
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Lentil Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Lentil Soup. From Olivia.
Ingredients
Scale
- 2 tablespoons oil
- 1 onion, chopped
- 2 carrots, diced
- 3 garlic cloves
- 1 teaspoon cumin
- 1 cup (200g) brown lentils, rinsed
- 1 can (15 ounces / 425g) diced tomatoes
- 6 cups (1.4L) broth
- 1 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Cook the onion and carrots in the oil until softened. Add garlic and cumin for 30 seconds.
- Add lentils, tomatoes, broth, and salt.
- Simmer 30 to 35 minutes, until the lentils are tender.
- Stir in the lemon juice.
Notes
Brown or green lentils hold their shape. Red lentils collapse into a porridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Rinse
Dust and broken lentils cloud the pot.
Cumin
Bloom it in the oil so it does not taste raw.
Salt
Late, with the lemon. Salted too early, the skins stay firm a little longer.
Lemon
A tablespoon at the end. It is the brightness.
Nutrition (estimated)
About 230 calories per serving. Estimate only, not a lab test.
FAQ
Soak the lentils?
No. Rinse and simmer.
Too thick?
Add broth. Lentils drink liquid as they sit.
Sausage?
Browned Italian sausage at the start makes it a heartier pot. The base recipe is meatless.
Blend?
Blend a cup if you want it creamy. Leave the rest whole.