Lentil and Vegetable Soup with Parsley Recipe
A light and hearty soup with vegetables and parsley. Serve it with a drizzle of oil, chili flakes, chopped parsley and piece of crusty bread.
- 1 cup Red lentils
- 5 cups Chicken stock
- 1 Onion medium
- 2 Tomatoes medium
- 1 teaspoon Ginger & Garlic paste
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Turmeric powder
- 1 Carrot large
- 2 stalks Celery
- ½ cup Parsley chopped
- Olive oil
- Chili flakes
Wash the red lentils until water runs clear and drain.
Heat oil in a pot and add the chopped onions to it. When onions start to turn into light brown add the ginger,garlic paste. Cook till the raw smell disappears.
Add the chopped tomatoes.Saute the tomatoes for a minute. Then add the turmeric, coriander and cumin powder.
Add the chooped carrots and celery. Saute for a few minutes mixing till the vegetables are coated with spices.
Add the lentils and give it a good stir. Add the chicken stock and chopped parsley. Reserve some parsley to serve on top. Add salt to taste.
Increase the heat to medium high and let the soup come to a boil. Then decrease it a to medium and let it simmer for about thirty minutes till the vegetables and lentils are cooked.
Once cooked, take off heat and blend it to a smooth soup. Add salt and pepper to taste. You might want to add a bit more stock or water to thin the soup if it's too thick.
I prefer to thin it down. You might need an additional cup of liquid.Serve it drizzled with a bit of oil, chili flakes and chopped parsley.
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