Prep Time: 10 min Cooking Time: 45 min Servings: 10 - 12 servings
2 cups dried lentils, green (or brown), rinsed and drained
1 Large Carrot, chopped (about 1 1/4 cups)
1 Large Parsnip, chopped
2 celery ribs, chopped (about 1 1/4 cups)
1 Vidalia Onion (Medium to Large), chopped
1 Cup Mushrooms, chopped 28 oz crushed tomato
1.5 L / 1.5 quarts / 6 cups vegetable broth
2 – 3 Cups of water (depending on the consistency you want)
2 tbsp Extra Virgin Olive Oil
4 Garlic Cloves, minced
1 tsp Cumin
1 tsp Coriander Powder
2 tsp Smoked Paprika powder
1/2 tsp Cayenne Pepper
2 Dried Bay Leaves
Salt and pepper
1 lemon (zest + juice)
Place two cups of dried lentils and 2 cups Water & 2 2 cups Vegetable Broth into a pot on high heat. Bring to a boil, then simmer for 25 – 30 minutes or until fully cooked.
Heat oil in a large pot over medium heat. Add Garlic and Onions, cook for 2 – 3 minutes.
Add Carrots, Celery, Parsnips, & Mushrooms .
Cook for 7 - 10 minutes or until softened and the onion is sweet.
Don't rush this step, it is key to the flavor base of the soup.
Add all remaining ingredients except the lemon and salt. Stir.
Once Lentils are cooked, add to the big pot, increase the heat and bring to a simmer.
Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low.
Add water you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving.