Hearty Brown Lentil Soup

READY IN: 1hr 25mins
Recipe by Kiwi Kathy

I just love lentils so when I spotted this recipe in a book I couldn't resist making it. The recipe says you can add other vegetables such as tomatoes, spinach, leeks, peppers, squashes, and root vegetables if available, but on my first try I stuck faithfully to the recipe, though I did halve it. From a book called "Love Soup'.

Top Review by Chef1MOM-Connie

This was perfect for a cold, rainy day dinner. I make a lentil soup that is similar but some ingredients like the cilantro and lemon juice were different. I liked this very much! The flavors gave the soup a different taste, one I had not had and neither has DH. I think the lemon brightened the soup still weighing in on the cilantro. I liked it and DH did not. That is cilantro's way though. I did cut the recipe in 1/2 as there are only 2 of us. However, I get to have some for lunch today and am sure glad I can. Served with a crusty cheese/spinach topped bread. YUMMY! I will make this again soon. I love that it is a vegetarian dish although I am not one, it is nice to get a hearty meal without having to use meat everyday. Very budget friendly.

Ingredients Nutrition

Directions

  1. Rinse the lentils and put them in a large pot with 10 cups water and 2½ tsp salt. (I added the salt towards the end of the cooking period as salt added at the start of cooking can make the lentils hard.
  2. Finely dice the carrots, celery and potatoes and add them to the pot, along with the bay leaf and thyme.
  3. Bring the water to the boil, lower heat and simmer soup, loosely covered for about 1 hour.
  4. Meanwhile chop the onion medium fine and saute it in 2 tblsps olive oil, stirring often over a medium heat until it softens. Add the chopped garlic and keep cooking and stirring until the onion begins to colour, about 10 minutes. Add the onion and garlic to the soup as it simmers.
  5. Lightly toast the cumin seeds in a small pan, stirring constantly for a few minutes until they are fragrant. Grind the cumin in a mortar or spice grinder and add it to the soup, along with 1 tblsp lemon juice and plenty of black pepper.
  6. Add the vegetable broth and the fresh herbs, bring the soup back to a simmer and taste. Adjust seasonings if necessary. Stir in another 2 tblsps olive oil.
  7. When serving add a thin drizzle of olive oil on top of each bowl, or put a tsp of mild salsa on top of each serving.

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