Smoky Lemon Lentil Soup
A warming, hearty soup where smoked paprika, cumin and coriander meet a generous squeeze of lemon. Lentils bring plant protein, fibre and iron, and the spinach and lemon are there to help you absorb that iron. It's also the perfect base recipe: add a little extra stock and blend it for a creamy soup, stir it through pasta as a lentil bolognese, or freeze the leftovers and use them as a sauce for homemade pizza.
Serve it hot or chilled, or as an elegant starter – few, if any, of your guests will guess what's in it.
Ready in 30-40 minutes / 4-6 servings
Tips
Red lentils need less time to boil so those are a good option if time is short.
Spice up the soup with toppings or a nice bread as a side.
Ingredients
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 celery sticks, chopped
14- ounce can crushed or diced tomatoes
400 g dry lentils (red or any colour)
1600 ml chicken or vegetable broth
1-2 tsp ground cumin
1-2 tsp ground coriander
1-2 tsp smoked paprika
1 lemon, juiced (about 2 tablespoons)
Salt and black pepper as needed
200 g baby spinach
Preparation
Heat the olive oil in a large pot over medium heat.
Add the spices, onion, garlic, carrots and celery.
Cook, stirring often, for 4–5 minutes.
Add the tomatoes, lentils and broth, and stir to combine.
Bring to a boil, then lower the heat and simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
Add the lemon juice, and more water if needed.
Optional: blend all or part of the soup for a creamier texture.
Stir in the spinach before serving.
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