Name: The Best Lentil Soup
Ingredients: Brown lentils — 250 g 🥣; Olive oil — 2 tbsp 🍶; Onion, chopped — 1 medium 🧅; Carrot, diced — 2 medium 🥕; Celery stalks, diced — 2 stalks 🥬; Garlic cloves, minced — 3 cloves 🧄; Tomato paste — 2 tbsp 🍅; Crushed tomatoes (canned) — 400 g 🍅; Vegetable broth — 1.2 L 🥣; Bay leaf — 1 leaf 🍃; Ground cumin — 1 tsp 🌿; Paprika — 1 tsp 🌶️; Salt — 1.5 tsp 🧂; Black pepper — 1/2 tsp 🌶️; Lemon juice — 1 tbsp 🍋; Fresh parsley, chopped — 2 tbsp 🌿; Water (optional) — 100 ml 💧

The Best Lentil Soup

Author: WAFA LI

Ingredients

Brown lentils — 250 g 🥣
Olive oil — 2 tbsp 🍶
Onion, chopped — 1 medium 🧅
Carrot, diced — 2 medium 🥕
Celery stalks, diced — 2 stalks 🥬
Garlic cloves, minced — 3 cloves 🧄
Tomato paste — 2 tbsp 🍅
Crushed tomatoes (canned) — 400 g 🍅
Vegetable broth — 1.2 L 🥣
Bay leaf — 1 leaf 🍃
Ground cumin — 1 tsp 🌿
Paprika — 1 tsp 🌶️
Salt — 1.5 tsp 🧂
Black pepper — 1/2 tsp 🌶️
Lemon juice — 1 tbsp 🍋
Fresh parsley, chopped — 2 tbsp 🌿
Water (optional) — 100 ml 💧

Instructions

Rinse lentils under cold water and set aside.
Heat olive oil in a large pot over medium heat.
Add chopped onion, carrot and celery; sauté until softened, about 5–7 minutes.
Stir in minced garlic and tomato paste; cook 1 minute until fragrant.
Add crushed tomatoes, rinsed lentils, vegetable broth and bay leaf.
Season with cumin, paprika, salt and pepper; stir to combine.
Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until lentils are tender.
Remove bay leaf; for a creamier texture, mash a portion of the soup or blitz with an immersion blender.
Stir in lemon juice and chopped parsley; adjust seasoning to taste.
Serve hot with crusty bread or a squeeze more lemon if desired.

Find it online: https://fetss.com/dinner/the-best-lentil-soup/