- Rinse lentils for even cooking
- Simmer gently for better flavor
- Blend a little for creamy texture
- Chop gremolata by hand for crunch
- Add spinach last to keep it tender
- Season at the end for balance
- Serve toppings on the side for mixed diets
- Loosen when reheating with a splash of broth
- Store without the gremolata in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months.
Easy Lentil Soup With Walnut Lemon Gremolata
Servings: 4 people
- 2 tablespoons olive oil extra virgin
- 1 onion chopped
- 1 large carrots sliced into discs
- 1 rib celery chopped
- 2 cloves garlic grated
- 1 teaspoon paprika smoked or sweet
- 1 teaspoon cumin ground
- ¼ teaspoon cinammon optional
- 1 cup (200 g) dried brown lentils sub 3 cups cooked lentils, or 2 cans lentils (15 oz / 400 g each can), rinsed
- 6 cups (1.5 L) vegetable broth or chicken broth (reduced-sodium)
- ¾ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 4 ounces (100 g) spinach or more to taste
Walnut Lemon Gremolata
- ⅓ cup (40 g) walnuts roughly chopped
- 4 tablespoons fresh parsley or cilantro
- 2 tablespoons olive oil extra virgin
- ½ lemon zest and juice
- ½ small clove garlic grated - optional
- Cook the vegetables: Heat 2 tablespoons olive oil in a large pot or Dutch oven on medium heat. Add 1 onion, 1 large carrots, and 1 rib celery (all chopped).Cook for about 3 minutes, stirring often, until slightly soft.
- Add spices and garlic: Add 2 cloves garlic (grated), 1 teaspoon paprika, 1 teaspoon cumin, and ¼ teaspoon cinammon if using.Stir and cook for 1 minute, until fragrant. Do not let the garlic brown.
- Add lentils and broth: Add 1 cup dried brown lentils (rinsed), 6 cups vegetable broth, ¾ teaspoon salt, and ⅛ teaspoon black pepper.Stir well and bring to a gentle boil.Lower the heat and simmer uncovered for 30 to 45 minutes, until lentils are tender. If using canned lentils, use half the broth and simmer only 15 minutes.
- Blend and add spinach: Use an immersion blender to blend a small part of the soup directly in the pot.This makes it creamy but still chunky. Stir in 4 ounces spinach and cook 1 minute, just until wilted. Taste and add more salt if needed.
- Make the walnut gremolata: While the soup cooks, finely chop ⅓ cup walnuts with a knife. Place them in a small bowl. Finely chop 4 tablespoons fresh parsley and add it to the bowl. Add ½ small clove garlic (if using-grated), 2 tablespoons olive oil, zest and juice from ½ lemon, and a pinch of salt. Stir well. The mixture should be coarse, not smooth.
- Serve: Ladle the soup into bowls. Add a spoonful of yogurt if you like. Spoon the walnut gremolata on top and serve warm.
Substitutions
- Extra virgin olive oil → Regular olive oil or avocado oil
- Onion → Shallot or leek
- Carrots → Parsnips or sweet potato
- Celery → Fennel or skip if unavailable
- Garlic → Garlic powder or a pinch of onion powder
- Paprika → Smoked paprika, mild chili powder, or omit
- Cumin → Ground coriander or curry powder
- Cinnamon (optional) → Nutmeg, allspice, or leave it out
- Brown lentils → Green lentils or canned lentils, drained (use half the broth and cooking time)
- Vegetable or chicken broth → Water plus a bouillon cube
- Spinach → Kale or Swiss chard (add earlier and simmer about 10 minutes)
- Walnuts → Almonds, pecans, or hazelnuts
- Fresh parsley or cilantro → Basil, mint, or dill
- Lemon zest and juice → Lime juice and zest or a splash of vinegar
