Lentil Soup Recipe

Ingredients

• 3-4 tablespoons (42-56ml) cooking oil
• 2 medium onion, (diced (about 1¾ cups))
• 2 stalks celery, (diced (about 1 cup))
• 4 cloves garlic, (minced )
• ½ tablespoon (4g) minced ginger
• 1½ teaspoons (3g) cumin
• 2-3 teaspoons (4-6g) smoked paprika
• 1 pound (450g) lentils, (soaked for 2 hours)
• 1 14.5-ounce can (425g) diced tomatoes
• 2 green onions, (chopped)
• 1 teaspoon (2g) white pepper
• 2-3 large carrots, (chopped (about 1½ cups))
• ½ teaspoon (1g) cayenne pepper ((optional))
• 6 cups (1.5l) or more vegetable broth ((sub with chicken broth or water))
• 2 tablespoons (8g) or more chopped parsley (or cilantro)
• salt and pepper to taste

Steps

1. 1

   Heat a large saucepan with oil, then add onions, celery, garlic, ginger, and cumin. Stir occasionally for 2-3 minutes until onions are translucent.

2. 2

   Then add smoked paprika and soaked lentils. Stir and sauté for about about a minute. Finally, add tomatoes, green onions, white pepper, carrots, and cayenne (optional). Add about  6 cups of chicken stock and the desired amount of salt.

3. 3

   Bring to a boil and simmer until the sauce thickens. It might take 30-45  minutes or more, depending on how soft you like your lentils. Throw in some parsley, adjust for salt and pepper, and adjust the soup consistency with more liquid if desired. Serve hot with bread.