Spiced Lentil Soup

Today is a make soup kind of day. Lentil soup to be exact. I wanted to make something hearty and healthy to tote along for lunches this week.

This soup is quick and easy to make–so quick you could make it after work and have it on the table by six. I found the recipe on The Kitchn, one of my go-to food websites. It’s a gooder and the only change I made was to add a tablespoon of Harissa and a cup of frozen peas. It was pretty brown looking and needed some colour. Hubby and I each had a big steaming bowl with chunks of buttered bread. -bvox

Spiced Lentil Soup
Adapted from The Kitchn

1 tablespoon olive oil
1 yellow onion, diced small
3 carrots, diced small
3 celery stalks, diced small
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Harissa
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup green or brown lentils
6 cups vegetable broth
2 bay leave
1 cup frozen peas

Set a 6-quart or larger pot over medium heat and heat the oil.

Turn the heat to medium-high and cook the onion until it softens and starts becoming translucent, about 5 minutes. Add the carrots and celery, and cook for another minute or two. Stir in the garlic, tomato paste, Harissa, paprika, cumin, salt, and cinnamon. Cook until fragrant, about 30 seconds.

Add the lentils, broth, and bay leaf to the pot and stir. Bring to a boil, and then reduce the heat to low. Simmer, uncovered, for 20 to 30 minutes until the lentils are soft (exact cooking time will depend on your lentils). Taste and add salt and pepper as needed. Remove bay leaves and add peas. Ladle into bowls and serve. The Kitchn adds lemon yogurt sauce and if I had plain yogurt on hand I would have been all over that.

lentil soup


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One thought on “Spiced Lentil Soup

  1. Sheila February 9, 2014 at 8:51 pm Reply

    Looks yummy Bonnie…this is definitely soup weather…cccccold.

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