Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 6 cups vegetable broth
- 2 cups dry green lentils
- 2 cups diced tomatoes
- 2 tablespoons freshly squeezed lemon juice
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery and sauté until the vegetables are softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, smoked paprika, black pepper, and salt and stir to combine.
4. Add the vegetable broth, lentils, and tomatoes and bring to a boil.
5. Reduce the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
6. Add the lemon juice and simmer for an additional 10 minutes.
7. Taste and adjust seasoning if necessary.
8. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: Medium heat
Serving Size: 8 servings
Nutritional Information:
Calories: 172
Fat: 4 g
Carbohydrates: 24 g
Protein: 10 g
Substitutions for Ingredients
- Olive oil can be substituted with any other cooking oil.
- Onion can be substituted with leeks or shallots.
- Celery can be substituted with fennel.
- Vegetable broth can be substituted with chicken broth.
- Green lentils can be substituted with brown lentils.
- Tomatoes can be substituted with canned diced tomatoes.
- Lemon juice can be substituted with lime juice.
Variations:
- Add 1 cup of cooked quinoa for a heartier soup.
- Add 1 cup of cooked diced potatoes for a creamier soup.
- Add 1 cup of cooked diced chicken for a protein-packed soup.
Tips and Tricks:
- For a smoother soup, use an immersion blender to blend the soup until desired consistency is reached.
- To add extra flavor, add a few sprigs of fresh thyme or rosemary to the soup while it is simmering.
Storage Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the soup in individual bowls with a dollop of plain yogurt or sour cream and a sprinkle of fresh herbs.
Garnishes:
- Chopped fresh parsley
- Chopped fresh cilantro
- Sliced green onions
- Diced avocado
- Toasted pumpkin seeds
Pairings:
This soup pairs well with crusty bread or a green salad.
Suggested Side Dishes:
- Roasted vegetables
- Grilled cheese sandwich
- Garlic bread
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for an additional 10 minutes to allow it to thicken.
Food Safety Advice:
Always store any leftover soup in an airtight container in the refrigerator and consume within 5 days.
Food History:
Lentils have been a staple in Middle Eastern cuisine for centuries and are a great source of plant-based protein.
Flavor Profiles:
This soup has a savory, earthy flavor with a hint of smokiness from the smoked paprika.
Serving Suggestions:
This soup can be served as a main course or as a starter.
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Region: Lebanese