Empty My Fridge
Homemade Lentil Soup Recipe
Ingredients
- Olive oil2 tbsp
- Onion · peeled diced2
- Carrot · peeled diced2
- Celery · peeled diced2
- Garlic · finely minced3
- Cumin · ground1 ½ tsp
- Coriander seed · ground1 tsp
- Green lentil3 cups
- Potato · peeled diced1
- Bay leaf2
- Chicken stock9 cups
- Lemon
- Salt
- Black pepper
Instructions
- Heat olive oil in a large pot over low to medium heat and cook the onions until completely caramelized, up to 45 minutes.
- Add the carrots, celery and garlic and cook over medium heat for 5-6 minutes, until very lightly browned and tender.
- Stir in the cumin and coriander until combined with the vegetables.
- Add the rinsed lentils, potato, bay leaves and chicken stock and stir to combine.
- Cover and cook over low to medium heat for 35-45 minutes, until the lentils are very tender.
- Remove the bay leaves. Using an immersion blender, pulse the soup until about half is pureed to thicken it.
- Season with salt, pepper and fresh lemon juice to taste, then garnish with chopped parsley.
Summarized from Chef Billy Parisi's video. Watch it for the details.
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GarlicOnionLemonCarrotPotatoCeleryLentilGreen lentil
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