Ingredients

3 tablespoons olive oil

1 large onion

3 carrots, peeled

2 celery stalks

1 potato, peeled

2 garlic cloves, minced (or 1/4 teaspoon garlic powder)

2 tablespoons tomato paste

1 teaspoon ground cumin or curry powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: pinch of cayenne, chili powder and/or coriander seed

4 cups (946 ml) vegetable stock, broth, or chicken broth (1 box)

1 cup (237 ml) water

1 cup (200 g) red lentils

1/2 large lemon (zest and juice)

1/4 cup (2 oz) chopped fresh parsley or cilantro

Instructions

Step 1: Prepare the vegetables by dicing the carrots, onion, celery, and potato. For a shortcut, cut the vegetables into large chunks and pulse them in a food processor until roughly chopped.

Step 2: In a medium-large or large pot, heat the olive oil over medium-high heat. Add the chopped vegetables and sauté until softened, about 5 minutes, stirring occasionally. Add the minced garlic and sauté for another minute.

Step 3: Stir in the tomato paste, cumin or curry powder, salt, black pepper, and any optional spices you’re using. Cook the mixture for 2 minutes to develop the flavors.

Step 4: Add the vegetable stock, water, and red lentils to the pot. Bring the soup to a boil, then reduce the heat to medium or medium-low and simmer partially covered for about 30 minutes, until the lentils and vegetables are tender.

Step 5: Finish the soup by stirring in the lemon zest, lemon juice, and chopped parsley or cilantro. Taste and adjust seasoning with additional salt if needed. Serve hot, with a drizzle of olive oil on top and extra lemon wedges on the side if desired.

Tips & Variations

Use a stick blender to puree part of the soup for a creamier texture while keeping some chunks for added body.

Swap red lentils for yellow lentils or split peas if preferred; cooking times may vary slightly.

Add chopped spinach or kale in the last 5 minutes of cooking for extra greens.

For a richer flavor, sauté the vegetables in a mix of olive oil and butter.

FAQs

Can I use canned lentils instead of dry red lentils?

While canned lentils are cooked and soft, they may become mushy if added at the start of cooking. It’s best to use dry red lentils and cook them with the soup, but if you use canned, add them toward the end just to heat through.

Is this soup suitable for a vegan diet?

Yes, this soup is vegan if you use vegetable stock. If you choose to use chicken broth, it will no longer be vegan but can still be vegetarian if the broth is vegetarian-friendly.