Description
A hearty and nutritious lentil soup made with tender lentils, vegetables, and warming spices simmered in a savory broth.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1 cup dried green or brown lentils, rinsed
6 cups vegetable broth
1 (14.5 oz) can diced tomatoes
2 bay leaves
Salt and black pepper, to taste
Juice of 1 lemon
2 tablespoons fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery, and sauté until softened, about 6 minutes.
3. Stir in garlic, cumin, coriander, paprika, and turmeric, and cook for 1 minute until fragrant.
4. Add lentils, vegetable broth, tomatoes, and bay leaves.
5. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, until lentils are tender.
6. Remove bay leaves and season with salt and pepper to taste.
7. Stir in lemon juice and sprinkle with parsley before serving.
Notes
Red lentils can be used instead, but they will cook faster and create a creamier texture.
For extra protein, add chickpeas or shredded chicken.
This soup stores well in the refrigerator for up to 5 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg