Nothing beats the chill like a steaming bowl of lentil soup. This homey lentil soup warms you from the inside out. It’s high in fiber, low in fat and tastes even better the next day. Make a double batch and freeze the leftovers.
Soup Adas (Lentil Soup)
Prep time:15 min
Cook time:1 hr
Ready in:1 hour 15 min
Yields: 6 servings
2 tablespoons olive oil
1 onion, peeled and chopped (about 1 cup)
4 garlic cloves peeled and chopped
3 medium carrots, washed, peeled and chopped (about 2 cups)
2 celery stalks, washed and chopped (about 1 cup)
1 teaspoon dried thyme (optional)
1 bay leaf (optional)
1½ teaspoons salt
¼ teaspoon ground black pepper
1 can diced tomatoes (14 ½ ounce)
2 cups lentils, picked over and rinsed
2 quarts (8 cups) chicken broth (use vegetable broth for vegetarian and vegan version)
2 tablespoons fresh lemon juice
Heat olive oil in a 5-quart pot over medium high heat. Add onions, garlic, carrots and celery. Cook for about 8 to 10 minutes or until fragrant and vegetables begin to soften.
Strain tomatoes preserving the juice. Add thyme, bay leaf, salt, pepper and tomatoes to the pan. Cook for 3 to 4 minutes. Stir in lentils, preserved tomato juice, broth and lemon juice. Cover, bring to a boil. Reduce heat to medium low, cook until lentils are tender, about 40 minutes. Discard the bay leaf. Taste and adjust the seasoning.
Puree about 3 cups of the soup in a blender, return to the pot and stir before serving (optional).