Perfect Lentil Soup

Perfect Lentil Soup

This lentil soup is packed with flavor and nutrients. The key is to saute the vegetables first to create a delicious base, and to finish the soup with a touch of lemon zest and juice for a bright flavor.


  • 2 tablespoons olive oil
  • 1 onion, chopped (white, brown, or yellow)
  • 2 garlic cloves, minced
  • 1 large carrot, chopped (about 1 1/4 cups)
  • 2 celery ribs, chopped (about 1 1/4 cups)
  • 2 cups / 400g dried darsa organics organic mix lentils, green or brown, rinsed
  • 400g / 14 oz. crushed tomatoes
  • 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken broth, low sodium
  • 1/2 teaspoon each darsa organics organic cumin powder and darsa organics organic coriander powder
  • 1 1/2 teaspoons paprika powder
  • 2 dried bay leaves
  • 1 lemon (zest + juice)
  • 1/4 teaspoon each salt and pepper

To Serve

  • Chopped fresh parsley, for garnish
  • Warm bread, to serve


  1. Heat olive oil in a large pot over medium heat. Add garlic and onion, and cook for 2 minutes.
  2. Add celery and carrot. Cook for 7-10 minutes, or until softened and the onion is sweet. Take your time with this step, as it's important for the flavor base.
  3. Add all remaining ingredients except the lemon and salt. Stir everything together.
  4. Increase heat and bring to a simmer. Occasionally skim off any foam that rises to the surface. Reduce heat to medium low, cover the pot, and simmer for 35-40 minutes, or until the lentils are soft.
  5. Remove the bay leaves.
  6. Thicken the Soup: You can use an immersion blender to puree a portion of the soup directly in the pot, or transfer 2 cups to a regular blender and puree until slightly smooth. Return the blended soup to the pot.
  7. Add a little water if you want to thin the soup. Season with salt and pepper to taste.
  8. Grate the lemon zest over the soup, then squeeze in some lemon juice just before serving. Garnish with parsley and serve with warm bread.


  • You can use any type of dried lentils except for Pay lentils (French lentils, small dark brown/black) for this recipe, as they tend to hold their shape too much. Red, yellow, brown, and green lentils will all work. The color of the soup will just vary slightly depending on the lentil variety. Cooking times may also vary slightly, so start checking the lentils for doneness around the 30-minute mark.
  • Dried lentils are recommended for better texture and flavor. However, to use canned lentils, use two 14-ounce cans of drained and rinsed lentils and reduce the broth by 1 cup. Simmer the liquid for 20 minutes before adding the lentils, then cook with the lentils for an additional 15 minutes (be careful not to overcook canned lentils, or they will become mushy).
  • This soup freezes well and can also be stored in the refrigerator for 3-5 days.


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