Homemade Lentil Soup Recipe

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are more nutritious, while split peas are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

Medium dice two yellow onions and add them to a bowl.

Heat 3 tablespoons of olive oil in a pot over low-medium heat.

Add the diced onions to the pot and caramelize them for up to 45 minutes.

Peel and medium dice two medium to large carrots and two ribs of celery.

Run three cloves of garlic through a garlic press.

Peel and medium dice one large baking potato and place it in cold water to prevent browning.

Add the caramelized onions to the pot and stir.

Add the diced carrots, celery, and minced garlic to the pot and turn the heat to medium.

Add 1 1/2 teaspoons of ground cumin and 1 teaspoon of ground coriander to the vegetables.

Rinse 3 cups of green lentils under cold water and set aside.

Add the lentils and drained potato to the pot along with 2 bay leaves and 9 cups of chicken stock.

Stir the mixture and cover the pot, cooking on low to medium heat for about 45 minutes.

Remove the bay leaves from the soup after cooking.

Use an immersion blender to pulse the soup for texture, or blend half and return it to the pot.

Season the soup with salt, black pepper, and squeeze the juice of one lemon into it.

Stir the soup to incorporate the seasoning and lemon juice.

Plate the soup in a large bowl and garnish with fresh herbs like parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary