Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6

Brown lentils are the star of this dish. To infuse the soup with flavor, start with a classic mirepoix, a sautéed onion, celery, and carrot. Thyme, bay leaf, garlic, red pepper, and oregano round out the flavors—the perfect combination of spices that makes this soup so special. Freshly squeezed lemon juice and parsley, added at the very end, enhance the flavor and color. A hearty and healthy vegetarian soup that warms with its aroma and flavor.

Ingredients:

• 1.5 cups dry brown lentils
• 3 tbsp. l. olive oil
• 3 medium carrots, cut into 0.5 cm pieces.
• 1 medium onion, diced
• 1 large stalk of celery (about 60 g), cut into 0.5 cm pieces.
• 2 tbsp tomato paste
• 1 large clove of garlic, minced
• 4 tbsp. vegetable broth
• 7 sprigs of thyme, leaves picked (about 1 teaspoon leaves)
• 1 bay leaf
• 0.5 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 teaspoon lemon zest
• 0.5 cup parsley leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lentils, carrot, celery, tomato paste, thyme, bay leaf, oregano, red pepper flakes, lemon zest, parsley

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Preparation:

Step 1
• In a large, heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add the carrots, onion, celery, and 1 teaspoon of salt and cook, stirring occasionally, until the vegetables begin to brown and brown, 8 to 10 minutes (this step is important, as your soup will be packed with flavor!).
Step 2
• Add the tomato paste and garlic and cook, scraping up any browned bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add the lentils, broth, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt, and black pepper to taste; stir. Bring to a boil, then reduce heat to low. Cover and simmer until the lentils are tender, 25 to 30 minutes.
Step 3
• Remove the bay leaf. Blend 2.5 cups of the soup until smooth and return it to the pan. Add lemon juice and parsley. Ladle into bowls and garnish with additional parsley.

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