Lentil Herb Soup
A deeply savoury lentil soup with soffritto, herbs and lemon, thick enough to stand a spoon in.
Lentil soup is only boring when it is underseasoned. This one starts with a proper soffritto cooked slowly, gets tomato paste caramelised into it, and finishes with a hard squeeze of lemon that lifts the whole pot. It costs very little and freezes perfectly.
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How to make Lentil Herb Soup
Ingredients
Quantities scale automatically. Cooking times stay the same.
Base
Soup
To finish
Equipment
- Large heavy pot or Dutch oven
- Wooden spoon
Method
-
1
Build the soffritto
Heat the olive oil in a large pot over medium. Cook the onion, carrot and celery with a pinch of salt for 10-12 minutes, stirring occasionally, until genuinely soft and sweet. Do not rush this.
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2
Bloom the spices
Add the garlic, tomato paste, cumin, coriander and paprika. Cook 2 minutes, stirring constantly, until the paste darkens and coats the vegetables.
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3
Add lentils and liquid
Stir in the lentils, chopped tomatoes, stock, bay leaves and salt. Bring to a boil, then reduce to a steady simmer.
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4
Simmer
Cook uncovered for 30-35 minutes, until the lentils are completely tender and the soup has thickened. Stir occasionally so nothing catches on the bottom.
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5
Adjust the body
For a thicker soup, blend a couple of ladlefuls and stir them back in. For a thinner one, add stock. Fish out the bay leaves.
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6
Finish with acid and herbs
Off the heat, stir in the lemon juice and most of the herbs. Taste and add salt until the flavours snap into focus. Serve with a drizzle of olive oil and the remaining herbs.
Cook’s tips
- The lemon at the end is not a garnish. Lentils taste flat without acid, and this is the step people skip.
- Salt the soup properly at the end, tasting as you go. Lentils absorb a surprising amount.
- Brown or green lentils hold their shape; red lentils collapse into a puree, which is a different but equally good soup.
Variations
- Add a big handful of spinach or kale in the last five minutes.
- Stir in a tin of coconut milk with a teaspoon of curry powder for a creamier, warmer version.
- Finish bowls with a spoon of yogurt and a scatter of crisp fried onions.
Storage and make-ahead
Keeps 5 days refrigerated and freezes for 3 months. It thickens considerably as it sits, so loosen with stock or water when reheating and re-check the salt and lemon.
Nutrition per serving
| Calories | 342 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 48 g |
| Fat | 9 g |
| Fibre | 16 g |
| Sugar | 7 g |
| Sodium | 720 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
