Description
Classic Lentil Soup is a warm, hearty, and nourishing soup made with lentils, vegetables, broth, and herbs — comforting, fiber‑rich, and satisfying, perfect for a simple weeknight meal or meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2–3 cloves garlic, minced
- 1 cup dried lentils (green or brown), rinsed
- 1–2 tablespoons tomato paste or 1 cup diced tomatoes (optional)
- 6 cups vegetable or chicken broth (or water + stock cube)
- 1 bay leaf
- 1 teaspoon ground cumin or 1 teaspoon thyme (optional)
- Salt and black pepper, to taste
- Juice of half a lemon (for finishing)
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots and celery; sauté until vegetables soften, about 5–7 minutes.
- Add minced garlic and cook another 1 minute until fragrant.
- Add rinsed lentils, tomato paste or diced tomatoes (if using), spices, and the bay leaf. Stir to combine.
- Pour in the broth (or stock) and bring to a boil. Then reduce heat to a simmer.
- Let soup simmer uncovered for 25–30 minutes, until lentils are tender and vegetables are cooked through.
- Remove and discard the bay leaf. Season with salt and black pepper to taste. Stir in a splash of lemon juice for brightness.
- Ladle into bowls, garnish with fresh parsley, and serve hot — ideal with crusty bread or a simple salad.
Notes
- For extra greens and nutrients, stir in chopped spinach or kale during the last 5 minutes of cooking.
- Add red pepper flakes or smoked paprika for a spicier version. Some blend half the soup for a creamier texture before finishing. :contentReference[oaicite:0]{index=0}
- Leftovers keep well: store in an airtight container in the fridge up to 5 days, or freeze portions for up to 3 months. To reheat, add a splash of broth or water if it thickens too much. :contentReference[oaicite:1]{index=1}
- Rinse lentils well before cooking and discard any small stones or debris. Lentils cook faster than many legumes — no soaking required. :contentReference[oaicite:2]{index=2}
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: approximately 220
- Sugar: 5 g
- Sodium: 450 mg (varies by broth used)
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
