Lentil soup can easily be stored in the refrigerator for 5 days, making it ideal for weekend cooking and serving throughout the week. Also, if you put it in the freezer for 3 months, it is 100% edible.
- Olive oil: 2 tablespoons
- Chopped onion: 1 piece
- Minced garlic: 2 cloves
- Large chopped carrots (about 1/4 cup): 1 piece
- Chopped celery stalk (about 1/4 cup): 2 pcs
- Washed green or brown lentils: 400 g
- Chopped tomatoes: 400 g
- Vegetable juice or chicken broth or meat broth: 6 cups
- Cumin and coriander powder: 1/2 tablespoon
- Pepper powder: 1 and a half teaspoons
- Dry scented leaves: 2 pcs
- Lemon (peel + lemon juice): 1 piece
- Salt and pepper: 1/4 tablespoon
Heat the oil in a large saucepan over medium heat. Add garlic and onion, cook for 2 minutes. Add celery and carrots. Cook for 7 to 10 minutes or until onion is soft and sweet. Do not rush at this stage, because the flavor is the basis of the soup.
Add all the remaining ingredients except lemon and salt and stir. Increase the heat and bring to a boil. Put the lid on the pot and reduce the heat. Cook for 35-40 minutes or until lentils are soft.
Using a blender, mix the soup for 2 or 3 seconds to thicken slightly. If you want to adjust the concentration of the soup, add water to dilute it. Season the soup with salt and pepper.
Then grate the lemon peel on the soup and add a little lemon juice just before serving. If desired, garnish with parsley and serve with fresh and hot bread that you have buttered.