Ingredients with Measurements:
- 1 cup of dried green lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 4 cups of vegetable broth
- 1 can of diced tomatoes (14.5 ounces)
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Rinse the lentils and set them aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion, garlic, carrots, and celery. Cook until the vegetables are soft, about 5 minutes.
4. Add the cumin, smoked paprika, and thyme. Cook for another minute.
5. Add the vegetable broth, diced tomatoes, and lentils. Bring to a boil.
6. Reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
7. Season with salt and pepper to taste.
8. Serve hot with fresh parsley for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing vegetables, low heat for simmering soup.
Serving size:
Makes 4 servings.
Nutritional information:
Calories: 200
Fat: 3g
Carbohydrates: 34g
Protein: 12g
Fiber: 12g
Substitutions for ingredients:
- You can use red lentils instead of green lentils.
- You can use chicken broth instead of vegetable broth.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add chopped kale or spinach for extra nutrition.
- Add cooked chicken or sausage for a heartier soup.
- Add a splash of lemon juice for a tangy flavor.
Tips and tricks:
- Rinse the lentils before using them to remove any debris.
- Use a vegetable peeler to peel the carrots for a smoother texture.
- Use a wooden spoon to stir the soup to prevent the lentils from breaking apart.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread, a side salad, or a grilled cheese sandwich.
Suggested side dishes:
Roasted vegetables, garlic bread, or a quinoa salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the lentils are not cooked through, simmer for an additional 10-15 minutes.
Food safety advice:
Make sure to store the leftover soup in the refrigerator and reheat it to 165°F before consuming.
Food history:
Lentil soup is a popular dish in many cultures around the world, including the Middle East, India, and Europe.
Flavor profiles:
This soup has a smoky and earthy flavor from the cumin and smoked paprika.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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