Eosinophilic Esophagitis Friendly Classic Lentil Soup
Total time1 hr 5 min
Prep time15 min
Cook time50 min
4.6(8)
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Learn more →Ingredients
6 servings
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 5 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 1 ½ cups brown lentils, rinsed
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh parsley, roughly chopped (optional)
- extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 8–10 minutes.
- 2
Add the garlic, cumin, coriander, smoked paprika, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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