This creamy, comforting lentil soup is packed with wholesome vegetables, fragrant spices, and tender lentils. Blended to a smooth consistency and brightened with a squeeze of fresh lemon, it’s a nourishing and flavorful meal perfect for any day of the week.
Family of 6
20 minutes
30 minutes
Soup
2 cups red lentils, washed and soaked if needed
1 large onion (or 2 small onions), roughly chopped
5 medium carrots, peeled and chopped
1 stalk of celery, chopped
1/4 cup rice, washed
Olive oil
Handful of fresh parsley, chopped
4 cups vegetable broth (no salt added)
4 cups water
2 tsp. salt
2 tsp. black pepper
2 tsp. paprika
2 tsp. cumin
Lemons, for serving
Wash the lentils under cold water until the water runs clear. Soak if necessary (the brand I used did not require soaking). Wash the rice and set aside.
Wash and chop all the vegetables.
Heat a generous amount of olive oil in a large pot over medium heat.
Add the onions and cook until translucent.
Add the celery, carrots, and parsley. Add more oil if needed. Stir and cook until softened, about 5–7 minutes.
Add the spices—salt, black pepper, paprika, and cumin—and mix to evenly distribute.
Add the washed lentils and rice to the pot.
Pour in the vegetable broth and water. Cook until the rice and lentils are tender, about 15 minutes.
Blend the soup until creamy and smooth.
Serve in individual bowls and top with a fresh squeeze of lemon, chopped parsley, and cracked black pepper.
