A soothing new soup recipe is something we all crave this time of year. Like most of our recipes, this one is simple to prepare and delicious. We pre-cooked our Flourist Laird Lentils here to make for a creamier end result.
Lemony Spiced Lentil Soup
1 cup dry Flourist Laird Lentils
4 cups water
3 tbsp olive oil, or cooking oil of choice
1 1/2 cups yellow onion, chopped
1 1/2 cups carrots, peeled and chopped
1/2 cup celery (2 stalks), chopped
2.5 tsp salt
1 large yellow potato (or 2 medium), peeled and diced
1 tbsp ground coriander
1 tsp ground cumin
1 cup coconut milk
4 cups vegetable broth
2-3 tbsp tomato paste
2-3 tbsp fresh parsley
3 tbsp lemon juice
Combine the Laird Lentils and 4 cups water in a saucepan with the lid on. Bring to a boil and once boiling, simmer on medium heat, covered, for 20-25 minutes until cooked but not mushy. The water should fully absorb during this time, but when done, drain the lentils in a fine mesh colander to catch excess water and set aside until ready to use.
In a medium soup pot, heat the olive oil on medium-high and add the onion, carrot, celery, and salt. Cook for 8-10 minutes, stirring, until the onions are glistening but not too browned. Add the potato and cook for 4-5 minutes, stirring to avoid the vegetables sticking to the pot. Add the coriander and cumin and cook for 2-3 minutes further, stirring constantly to avoid burning the spices. Cook until fragrant.
Add the coconut milk, vegetable broth, cooked lentils, and tomato paste and stir well. Add a generous amount of ground black pepper to taste. Bring to a boil and simmer the soup for 30-35 minutes or so until the vegetables are quite tender, stirring here and there. Stir in the lemon juice and fresh parsley and taste to adjust salt and pepper. Serve hot.
This soup gets better over time so make a double batch and enjoy it re-heated through the week. Serve topped with more fresh parsley and chopped green onions.