Updated: Jan 17
There is something comforting about a lentil soup at lunch on a brisk autumn day.
1½ teaspoons ground cumin
1 - 1 ½ teaspoons paprika
1 teaspoons ground coriander
½ - 1 teaspoon ground turmeric
½ - 1 teaspoon oregano (optional)
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon salt or to taste
½ teaspoon fennel seed
2 tablespoons olive oil or butter
1 cup chopped onions
1–1 ½ cups chopped carrots
1 cup diced celery
3–4 garlic cloves, finely chopped
1-2 teaspoons grated fresh ginger
1 796 ml canned diced tomatoes
1–1 ½ cups red lentils, rinsed
3–4 cups of stock or water (more if needed)
Lemons or limes (optional)
Combine all spices except fennel seeds in small bowl and set aside.
Heat oil with fennel seed in a heavy-bottomed pot or Dutch oven over medium high heat.
Add onions and sauté for 2–3 minutes. Reduce heat to medium.
Add one third of spice mixture. Cook for 1–2 minutes until fragrant.
Stir in half of carrots, celery and garlic with another third of spice combination. Cook for 2–4 minutes.
Add remaining spices, carrots, celery and garlic. Continue to stir until onions are soft. Reduce heat to medium low.
Add tomatoes and cook for 1–2 minutes.
Stir in lentils until well coated with spices, stirring for 2–4 minutes each time. Add stock or water.
Cover; bring to boil over medium high heat. Reduce to low. Simmer for 15–20 minutes or until lentils have reached desired texture.
Purée with immersion blender for smooth consistency or leave chunky.
Dust with Paprika, squeeze in lemon or lime when ready to serve.
Serve along side avocado toast.