How I made LENTIL SOUP taste 10x BETTER

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Dice one large yellow onion.

Dice three medium carrots without peeling them, after washing and scrubbing them.

Chop six garlic cloves.

Finely chop two tablespoons of preserved lemon peel.

Heat a Dutch oven or soup pot over medium high heat.

Add two tablespoons of extra virgin olive oil and let it heat up.

Add the diced onion and a little bit of salt; cook until the onions are browned, about 10-15 minutes.

Add the diced carrots, chopped garlic, and preserved lemon peel; stir frequently for about five minutes until the carrots start to soften.

Add two tablespoons of ground coriander and two tablespoons of Aleppo pepper; stir constantly for 30 seconds to avoid burning the spices.

If there are brown bits on the bottom of the pot, add a splash of vegetable broth to deglaze.

Pour in five cups of vegetable broth (or a combination of broth and one cup of water).

Add one cup of green lentils and black pepper to taste.

Create a bouquet garni with two bay leaves and ten fresh thyme sprigs, tie with kitchen twine, and add to the pot.

Bring the soup to a boil, then reduce the heat, cover, and simmer for 20 minutes.

While the soup simmers, prepare a herb topping by finely chopping one cup of fresh herb leaves (basil and dill).

Zest one medium lemon into the herb mixture.

Drizzle in about two tablespoons of extra virgin olive oil and add a pinch or two of flaky sea salt.

Taste and adjust the oil for a looser consistency if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary