- Servings: 4
- Prep Time: 45m
- Cook Time: 15m
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This information is per serving.
- •1/4 cup vegetable oil
- •1 medium onion
- •2 carrots
- •4 cloves of garlic
- •1 teaspoon caraway seeds
- •1 teaspoon curry
- •3 medium tomatoes
- •1 cup lentils
- •4 cups vegetable stock (can be replaced with water)
What storage tips can you give?
Lentil soup is good packed for lunch in an airtight container, and the next day the taste is even better. Leftovers can be stored in the refrigerator for about 4 days or frozen for several months (just thaw before serving).
This recipe for healthy lentil soup is made for you, whether you want to lighten your meal or keep warm with a steaming bowl of soup! Lentils are rich in protein, fiber, iron and folates. This is one of my favorite recipes of all time, and I hope that it will become a staple in your kitchen.
Prepare the vegetables. Finely chop the onions and dice the carrots and tomatoes. Chop the greens finely. Squeeze the juice from the lemon (1-2 tablespoons).
Heat the olive oil in a saucepan over medium heat. One-quarter cup of olive oil may seem like a lot, but it adds the perfect saturation and warmth to this nutritious soup.
Once the oil is warm, add the chopped onion and carrots and fry, stirring often, until the onion is soft and transparent, about 5 minutes.
Add garlic (minced), cumin, curry and salt. Cook until fragrant, stirring constantly, for about 30 seconds. Pour in diced tomatoes and cook for a few more minutes, stirring frequently to enhance their aroma.
Add the lentils and pour in the broth (or water). Season generously with freshly ground black pepper. Raise the heat, bring the mixture to a boil and cook for 25-30 minutes or until the lentils are soft.
Transfer 2 cups of soup to the blender. Puree the soup until smooth. Pour the pureed soup back into the pot.
Add chopped greens and cook for another 5 minutes, or until the greens are soft to your liking. Remove the pan from the heat and add 1 tablespoon of lemon juice.
Serve while hot.