Hearty Lentil Soup with Crusty Bread
This recipe comfortably serves 4-6 people.
What you’ll need (the ingredients):
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried cumin
Pinch of red pepper flakes (optional, for a little kick)
1 cup brown or green lentils, rinsed
4 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Crusty bread, for serving
Step 1: Sautéing the Aromatic Base (Building the Flavor)
Right, first things first, grab yourself a nice big pot – a Dutch oven or a heavy-bottomed saucepan works a treat. Pop it over medium heat and drizzle in that olive oil. Once it’s shimmering slightly, toss in your chopped onion. Stir it around and let it soften for about 5 minutes, until it starts to look translucent. Now, add in your diced carrots and celery. Give them a good stir and let them cook for another 5 minutes or so, until they’re just starting to get a little tender. These veggies are buildin’ the flavour foundation of our lovely soup.
Step 2: Adding Garlic and Spices (The Flavor Boost)
Next up, it’s time for the garlic and spices to join the party. Add your minced garlic to the pot and give it a stir. Cook for just about a minute until you can really smell that lovely garlicky aroma – be careful not to let it burn, though, as that’ll make it bitter. Now, sprinkle in your dried thyme, cumin, and those red pepper flakes if you’re using them. Stir everything together so the spices get all warm and fragrant. This little step really wakes up the flavours and adds a lovely depth to the soup.
Step 3: Building the Soup (Lentils and Liquids)
Time to bring in the star of the show – the lentils! Make sure you’ve given them a good rinse under cold water, then tip them into the pot. Pour in your vegetable broth and add the can of diced tomatoes (don’t drain them, we want all that lovely juice!). Finally, tuck in the bay leaf – this little fella will add a subtle but wonderful herby note as the soup simmers. Give everything a good stir to combine all the ingredients.
Step 4: Simmering to Perfection (The Waiting Game)
Bring the soup up to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let it simmer away gently for about 25-30 minutes, or until the lentils are tender and have softened nicely. You might want to give it a stir every now and then to make sure nothing’s stickin’ to the bottom. Once the lentils are cooked, fish out that bay leaf (it’s done its job!). Now’s a good time to taste the soup and season it with salt and freshly ground black pepper to your liking. You might need a little more of one or the other, so trust your taste buds! Ladle the hearty lentil soup into bowls, sprinkle with some fresh chopped parsley for a bit of freshness, and serve it up piping hot with some lovely crusty bread on the side for dunking. There you have it – a warm, comforting, and nutritious meal that’s sure to hit the spot! Enjoy!
