Parisian Herb Lentil Comfort Soup Recipe

About this recipe

Parisian Herb Lentil Comfort Soup is a wholesome and flavorful dish that brings together the richness of akkha masoor lentils and a vibrant mix of fresh vegetables like zucchini, cabbage, and green capsicum. Enhanced with the aromatic freshness of parsley, coriander, and thyme, this soup offers a delightful herbal touch that complements its hearty base. A splash of lemon juice and a dash of black pepper add a zesty balance, while garlic, onion, and olive oil create a comforting depth of flavor through slow cooking. Perfectly seasoned with salt and infused with the natural goodness of water, this vegan, gluten-free, and high-protein soup is both nourishing and satisfying. Whether you’re looking for a cozy meal to warm up on a chilly evening or a nutritious option to enjoy with loved ones, this Parisian-inspired recipe is a simple yet elegant choice that celebrates the beauty of plant-based ingredients.

Ingredients

• 50 g Parsley Leaves
• 100 g Coriander Leaves
• 250 G Akkha Masoor
• 500 g Tomato - Hybrid
• 2 pcs Zucchini
• 1 pc (approx. 500 g to 800 g) Cabbage
• 500 g Capsicum Green
• - Olive Oil
• - Thyme Leaves
• 250 ml Lemon Juice Concentrate
• 50 g Black Pepper Powder
• 100 g Salt
• 500 ml Water
• 100 g Garlic
• 500 g Onion

Instructions

1. 1. Rinse the green lentils thoroughly and soak them in warm water for 20 minutes, then drain.
2. 2. Heat olive oil in a large pot over medium heat. Add asafoetida (hing) and sauté for 30 seconds to release its aroma.
3. 3. Add chopped tomato, zucchini, cabbage, and diced bell pepper to the pot. Stir well and cook for 5 minutes until the vegetables begin to soften.
4. 4. Add the soaked lentils to the pot along with dried thyme, dried parsley, bay leaf, black pepper powder, and salt. Mix well.
5. 5. Pour in enough water to cover the ingredients and bring to a boil. Reduce heat to low, cover the pot, and simmer for 25-30 minutes until the lentils are tender.
6. 6. Remove the bay leaf from the pot and stir in coconut . Let the soup simmer for an additional 5 minutes for a y consistency.
7. 7. Turn off the heat and add lemon juice for a touch of brightness. Garnish with freshly chopped coriander.
8. 8. Serve the soup hot in bowls, ensuring equal distribution of lentils and vegetables for each serving.