A thick and hearty vegetable soup from humble origins. Easy to make and so wonderful to eat.
- 4 tsp of olive oil
- 1 yellow onion, chopped
- 4 cloves of garlic, minced
- 3 large carrots, peeled and chopped
- 1 red pepper, chopped
- 5 stalks of celery, chopped
- 2 tsp of cumin
- 2 tsp of paprika
- 1 tsp of thyme
- 4 cups of chicken or vegetable broth
- 2 cups of water
- 1 cup of lentils, rinsed
- Salt and pepper to taste
- In a large stock pot, heat up the olive oil on medium-high heat.
- Place the onion and carrots into the oil and sauté until they soften.
- Add in the red pepper, garlic, cumin, and thyme.
- Stir it up and cook the mixture for another minute.
- Pour in the broth and water, then add the lentils to the mix.
- Stir in paprika and season the soup with salt and pepper.
- Raise your heat to high and bring the soup to a boil.
- Once the soup is boiling, lower the heat and simmer the soup for twenty minutes, stirring occasionally.
- After the twenty-minute simmer, add in the celery.
- Stir up the soup and simmer it for ten more minutes.
Make sure to rinse the lentils fully before using. You do not need to pre-soak them, as they are small enough to soften down in the simmer. Plus they'll stay more solid for a longer period of time.
You're free to variate this one as you wish. Seen some add pork to the soup, and you can go completely vegan by using vegetable broth.
If you wish for a thicker, creamy texture, spoon out some of the lentils and puree them in a blender or food processor, then add the puree into the soup. I personally like the soup without the added mush.
Top each bowl with some fresh curly parsley. It'll add color and dress up the flavor even more.