How I made LENTIL SOUP taste 10x BETTER

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Heat 2 tablespoons of olive oil in a Dutch oven or soup pot over medium-high heat. When shimmering, add the onion and ½ teaspoon kosher salt. Cook, stirring now and then, for 10 to 15 minutes until softened and golden brown. If the onion browns too fast, add a splash of water and scrape up the browned bits.
2. Add the carrots, garlic and preserved lemon peel. Stir often until the carrots just begin to soften, about 5 minutes. Add the Aleppo pepper and ground coriander and stir constantly for 30 seconds. If it browns quickly or the spices dry out, add a splash of water and lower the heat a little.
3. Pour in a splash of broth and scrape up the browned bits. Add the remaining broth, 1 cup (240 mL) water, the lentils, bay leaves, thyme and about 10 twists of black pepper. Stir, cover and bring to a boil.
4. Once boiling, reduce to a simmer. Cover and simmer for 20 minutes, or until the lentils are tender, uncovering now and then so the soup does not bubble hard.
5. Meanwhile, zest the lemon and finely chop the fresh herbs. Mix them with the zest in a small bowl, stir in 2 tablespoons of good olive oil and season with two pinches of flaky sea salt. Adjust with more oil or salt to taste.
6. Optional: in a small bowl, mix the yogurt with 1 tablespoon lemon juice and season with salt and pepper.
7. When the lentils are tender, remove and discard the bay leaves and thyme. Stir in the nutritional yeast and cook uncovered for 1 to 2 minutes. Take off the heat and stir in 1 tablespoon lemon juice. Taste and add more lemon juice or salt as needed; add the extra tablespoon of nutritional yeast for a richer flavour if you like.
8. Serve in bowls topped with the herb oil and a spoonful of yogurt sauce if using, with crusty bread alongside.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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