CategorySoups, Vegetarian
Lentil soup is a hearty, healthy, and flavorful dish, perfect for a comforting meal. Packed with protein-rich lentils, aromatic vegetables, and warming spices, this soup is both nourishing and satisfying. Whether served as a main course or a starter, it pairs beautifully with crusty bread.
For the Soup
2 tbsp olive oil
1 medium onion (diced)
2 carrots (peeled and sliced)
2 celery stalks (chopped)
3 cloves garlic (minced)
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
¼ tsp red pepper flakes (optional, for heat)
1 cup dried lentils (green or brown, rinsed and drained)
1 can diced tomatoes (14 oz)
6 cups vegetable broth (or chicken broth)
1 bay leaf
1 tsp salt (adjust to taste)
¼ tbsp ground black pepper
For Garnish
Fresh parsley (chopped)
A drizzle of olive oil
Lemon wedges (optional, for serving)
Sauté the Vegetables
1
- Heat the Olive Oil:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook the Aromatics:
- Add the onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add Garlic and Spices:
- Stir in the minced garlic, cumin, coriander, smoked paprika, and red pepper flakes. Cook for another 1-2 minutes, until fragrant.
Build the Soup Base
2
- Add Lentils and Tomatoes:
- Stir in the rinsed lentils and canned diced tomatoes (with their juice).
- Add Broth:
- Pour in the vegetable broth, then add the bay leaf, salt, and pepper. Stir well to combine.
Simmer the Soup
3
- Cook Until Tender:
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
- Adjust Seasoning:
- Taste the soup and adjust seasoning with more salt, pepper, or spices as needed.
Serve
4
- Remove the Bay Leaf:
- Discard the bay leaf before serving.
- Garnish:
- Ladle the soup into bowls and garnish with chopped parsley and a drizzle of olive oil for extra richness.
Pro Tips
5
- Make It Creamy: Blend a portion of the soup using an immersion blender to create a thicker texture, leaving some lentils whole for contrast.
- Protein Boost: Add cooked sausage, shredded chicken, or chickpeas for extra protein.
- Vegan Option: This recipe is naturally vegan, but you can enhance the flavor with nutritional yeast or coconut milk for creaminess.
Serving Suggestions
6
- Serve with a slice of warm, crusty bread or a side of garlic toast.
- Squeeze fresh lemon juice into the soup just before eating for a tangy twist.
Ingredients
For the Soup
2 tbsp olive oil
1 medium onion (diced)
2 carrots (peeled and sliced)
2 celery stalks (chopped)
3 cloves garlic (minced)
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
¼ tsp red pepper flakes (optional, for heat)
1 cup dried lentils (green or brown, rinsed and drained)
1 can diced tomatoes (14 oz)
6 cups vegetable broth (or chicken broth)
1 bay leaf
1 tsp salt (adjust to taste)
¼ tbsp ground black pepper
For Garnish
Fresh parsley (chopped)
A drizzle of olive oil
Lemon wedges (optional, for serving)
Directions
Sauté the Vegetables
1
- Heat the Olive Oil:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook the Aromatics:
- Add the onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add Garlic and Spices:
- Stir in the minced garlic, cumin, coriander, smoked paprika, and red pepper flakes. Cook for another 1-2 minutes, until fragrant.
Build the Soup Base
2
- Add Lentils and Tomatoes:
- Stir in the rinsed lentils and canned diced tomatoes (with their juice).
- Add Broth:
- Pour in the vegetable broth, then add the bay leaf, salt, and pepper. Stir well to combine.
Simmer the Soup
3
- Cook Until Tender:
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
- Adjust Seasoning:
- Taste the soup and adjust seasoning with more salt, pepper, or spices as needed.
Serve
4
- Remove the Bay Leaf:
- Discard the bay leaf before serving.
- Garnish:
- Ladle the soup into bowls and garnish with chopped parsley and a drizzle of olive oil for extra richness.
Pro Tips
5
- Make It Creamy: Blend a portion of the soup using an immersion blender to create a thicker texture, leaving some lentils whole for contrast.
- Protein Boost: Add cooked sausage, shredded chicken, or chickpeas for extra protein.
- Vegan Option: This recipe is naturally vegan, but you can enhance the flavor with nutritional yeast or coconut milk for creaminess.
Serving Suggestions
6
- Serve with a slice of warm, crusty bread or a side of garlic toast.
- Squeeze fresh lemon juice into the soup just before eating for a tangy twist.
Notes
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