A nutritious, flavourful and immensely satisfying Mediterranean favourite. This lentil soup is filled with protein from the lentils, good fats from the extra virgin olive oil drizzle (essential for healthy hormone production), detoxifying goodness from the coriander, and antioxidant & phytonutrient goodness from the vegetables. I like to make a double batch and freeze into individual portions for a quick & easy lunch.
Course dinner, lunch
Cuisine Mediterranean
Keyword lentil, protein, soup
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Calories 120kcal
Ingredients
3tbspolive oil
1large onionchopped
2garlic clovesminced
1tbsptomato paste
1tspground cumin
1tspsea salt
1/4tspground black pepper
Pinchground chilli powder
1litrevegetable stock
2cupswater
1cupred lentils
2carrots
1/2lemonjuice of
3tbspfresh corianderchopped
1tbspextra virgin olive oil
Instructions
In a large pot, heat 3 tablespoons oil over high heat until hot and glistening. Add onion and garlic, and sauté until golden (about 5 minutes).
Stir in tomato paste, cumin, salt, pepper and chilli powder, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover the pot and reduce heat to medium-low. Simmer for about 30 minutes. Taste and add salt if necessary.
Using a blender or food processor, purée half the soup then add it back to pot. Soup should be a little chunky.
Stir in lemon juice and coriander. Serve soup drizzled with extra virgin olive oil.