Lentil Soup Recipe
This lentil and vegetable stew is my go-to recipe for a comforting and delicious meal. The finely chopped veggies and the perfect blend of spices make it incredibly creamy and flavorful. Give this protein packed lentil soup recipe a try—you won't regret it! It's perfect for any time of the year and is sure to become a favorite in your household. This is the best lentil soup recipe ever!
Equipment
- 1 large pot
- 1 Food processor
Ingredients
For Sautéing
- 3 tablespoons oil
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 1 carrot about 3 oz or 90 grams, finely chopped
- 1 red bell pepper finely chopped
- 1 parsley root about 1.8 oz or 50 grams, finely chopped
- 3 oz celery root about 90 grams, finely chopped
- 1 ½ cups red lentils about 9-10 oz or 250-300 grams
- 1 teaspoon smoked sweet paprika
- 1 teaspoon ground cumin
- 1 ½ teaspoons salt
- ⅓ teaspoon black pepper
For the Broth
- 5 cups water 1.2 liters
- 1 vegetable or chicken bouillon cube
- 1 tablespoon tomato paste
- ½ teaspoon turmeric
- 2 bay leaves
Final Ingredients
- ½ cup heavy cream 100 ml
- 2 teaspoons chopped fresh parsley
Instructions
Prepare the Broth
- In a pot, dissolve the vegetable or chicken bouillon cube in 5 cups of water to make the broth. Set aside.
Chop the Vegetables
- Finely chop all the vegetables: onion, garlic, carrot, red bell pepper, parsley root, and celery root.
- Tip: Using a food processor can save time and ensure the veggies are chopped very finely for a creamier texture.
Sauté the Vegetables
- In a large pot or Dutch oven, heat the oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Add the remaining chopped vegetables to the pot.
- Sauté everything together for about 15 minutes over medium heat, stirring occasionally.
- While sautéing, gradually add a little bit of the prepared broth to prevent sticking. Don't add too much liquid at once.
Add Lentils and Spices
- Stir in the red lentils, smoked sweet paprika, ground cumin, salt, and black pepper.
- Cook for about 1 minute, stirring constantly to combine the flavors.
Add the Remaining Broth
- In the remaining broth, mix in the tomato paste, turmeric, bay leaves.
- Pour this mixture into the pot with the vegetables and lentils.
- Bring the stew to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the lentils are cooked and tender.
Finish the Stew
- Once the lentils are cooked, stir in the heavy cream and chopped fresh parsley.
- Remove from heat and mix well to combine all the ingredients.
Serve
- Serve the stew hot. Enjoy!