← Nouns Cooking · Soup Pot

Ingredients

• 2 tbsp Olive oil
• 1 Onion, chopped
• 1 large carrot, chopped
• 2 celery sticks, chopped
• 3 cloves Garlic, minced
• 1 tsp Cumin
• ½ tsp Ground coriander
• 1½ tsp Paprika
• 300 g brown or green lentils, rinsed
• 400 g crushed tomatoes
• 1.5 l vegetable stock
• 2 Bay leaves
• 150 g baby spinach
• 1 Lemon, zested and juiced
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium heat. Cook the onion, carrot and celery for 8 min, until soft.
2. Add the garlic, cumin, coriander and paprika and stir for 1 minute.
3. Add the lentils, tomatoes, stock and bay leaves. Bring to a boil, then simmer with the lid half on for 25–30 min, until the lentils are tender but still hold their shape.
4. Take out the bay leaves. For a thicker soup, blend a couple of ladlefuls and stir them back in.
5. Stir in the spinach for 2 min, until it wilts. Add the lemon zest and most of the juice, season well and taste; it should be bright and tangy.

Tips

• Red lentils fall apart and give a smoother, quicker soup (about 15 min); brown or green ones stay whole.
• It thickens in the fridge, so loosen leftovers with a splash of water when reheating. Check the stock is gluten-free if you need it to be. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Love and Lemons