Description
A hearty and nutritious Lentil Soup recipe that is both comforting and easy to make. Packed with protein-rich lentils and a blend of vegetables and spices, this soup is perfect for a wholesome meal any time of the year. It features simple cooking techniques on the stovetop, resulting in a flavorful, filling dish that warms you from the inside out.
Ingredients
Soup Ingredients
- 1 cup dried brown or green lentils, rinsed
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Ingredients: Rinse the lentils thoroughly under cold running water until the water runs clear to remove any debris. Finely chop the onion, dice the carrots and celery, and mince the garlic cloves.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are softened and the onion becomes translucent, about 5 to 7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Spices and Lentils: Stir in the ground cumin, paprika, and dried thyme, cooking for about 30 seconds to release their aroma. Then add the rinsed lentils to the pot and stir to combine with the vegetable and spice mixture.
- Add Liquids and Tomatoes: Pour in the vegetable broth and the canned diced tomatoes with their juices. Stir well to combine, scraping any browned bits off the bottom of the pot to incorporate flavor.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low and cover partially with a lid. Let it simmer gently for about 30 to 40 minutes, or until the lentils are tender but not mushy. Stir occasionally and add more broth or water if the soup becomes too thick.
- Season to Taste: Season the soup with salt and freshly ground black pepper according to your taste preferences. If desired, use an immersion blender to partially blend the soup for a creamier texture, leaving some lentils whole for heartiness.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad for a complete meal.
Notes
- Rinse lentils well to avoid grit in the soup.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Adjust the thickness of the soup by adding more or less liquid as it simmers.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes.
- This soup freezes well for up to 3 months—cool completely before freezing.
