Hug Me Lentil Soup
Ingredients
- 1 tablespoonextra virgin olive oil
- 1 mediumwhite onion, chopped
- 4 clovesgarlic, chopped or crushed
- 2 smallcarrots, chopped
- 3celery stalks, chopped
- 2russet potatoes, peeled and cut into 1-inch cubes
- 2 teaspoonsground cumin
- 2bay leaves
- 2 (15-ounce)cans diced tomatoes
- 6 cupsvegetable stock, plus more if needed
- 2 cupsuncooked brown or green lentils
- Sea salt and freshly ground black pepper
- 1 tablespoonlemon juice
- Leaves from 1 bunch fresh parsley or cilantro, roughly chopped
Method
- In a large soup pot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, celery, potatoes, and cumin and cook until the vegetables are almost tender, about 10 minutes. Add a bit of water if needed to prevent sticking.
- Add the bay leaves, tomatoes with their juices, vegetable stock, and lentils. Bring to a gentle boil, stirring occasionally, and boil until the lentils and potatoes are soft, then reduce the heat and simmer for 10 minutes. Add more stock if you'd like your soup to have a thinner consistency.
- Transfer 1 to 2 cups of the soup to a blender and blend (or use an immersion blender), then add it back to the soup for added body. Season with salt and pepper.
- Add the lemon juice and parsley or cilantro and serve.
Notes
A rich and hearty medley of vegetables, lentils, and herbs, this is the perfect comfort food, and it's a soup that I grew up on. Now here I am packing it in school lunches for my own kids! Lentils are one of the world's healthiest foods, packed with complex carbs, fiber, folate, and iron.