Ingredients with Measurements:
- 1 cup dried lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 bay leaf
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Special equipment needed: None
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 and garlic and cook until the onion is translucent.
4. Add the carrots and celery and cook for 5 minutes.
5. Add the cumin, paprika, salt, and black pepper and stir to combine.
6. Add the lentils, vegetable broth, and bay leaf to the pot.
7. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.
8. Remove the bay leaf and stir in the lemon juice.
9. Serve hot, garnished with fresh parsley.
Preparation time is 10 minutes and cooking time is 40 minutes.
Temperature: The soup should be cooked on medium heat.
Serving size: This recipe serves 4 people.
Nutritional information: Each serving of Mina's Lentil Soup contains approximately 200 calories, 10 grams of protein, 30 grams of carbohydrates, and 4 grams of fat.
Substitutions for ingredients: You can use chicken broth instead of vegetable broth if you prefer. You can also use different spices to season the soup, such as coriander or turmeric.
Variations: You can add diced potatoes or sweet potatoes to the soup for extra texture and flavor. You can also add chopped kale or spinach for extra nutrition.
Tips and tricks:
- Be sure to rinse the lentils before cooking them to remove any dirt or debris.
- If you like a smoother soup, you can blend it with an immersion blender or in a regular blender.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the soup on the stove over medium heat until it is heated through.
Presentation ideas: Serve the soup in bowls with a sprinkle of fresh parsley on top.
Garnishes: Fresh parsley is a great garnish for this soup.
Pairings: This soup pairs well with crusty bread or a side salad.
Suggested side dishes: A side salad or a slice of crusty bread would be a great accompaniment to this soup.
Troubleshooting advice: If the soup is too thick, you can add more broth or water to thin it out. If it is too thin, you can let it simmer for a bit longer to reduce the liquid.
Food safety advice: Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history: Lentil soup is a traditional dish in many cultures, including Middle Eastern and Mediterranean cuisine.
Flavor profiles: This soup is savory and slightly spicy, with a hint of lemon.
Serving suggestions: Serve this soup as a main course for lunch or dinner.
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