Lentil Soup

For the Soup

1 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric (optional)

½ tsp smoked paprika

1 ½ cups dried brown or green lentils, rinsed

6 cups vegetable broth or water

1 bay leaf

Salt and black pepper to taste

Juice of ½ lemon (for brightness)

Optional Toppings

Fresh parsley or cilantro, chopped

A dollop of plain yogurt or crème fraîche (if not vegan)

Drizzle of olive oil or chili oil

Sauté Aromatics

In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Add garlic, carrots, and celery. Sauté for another 5 minutes.

Add Spices

Stir in cumin, coriander, turmeric, and smoked paprika. Cook for 1 minute to bloom the spices.

Add Lentils & Broth

Add rinsed lentils, vegetable broth, and the bay leaf. Stir and bring to a boil.

Simmer

Reduce heat to low, cover partially, and simmer for 30–35 minutes or until lentils are tender.

Adjust & Blend (Optional)

Remove the bay leaf. For a creamier texture, blend a portion of the soup using an immersion blender or mash gently with a spoon.

Season & Finish

Add salt, pepper, and lemon juice to taste. Stir and remove from heat.

Serve

Ladle into bowls and garnish with fresh herbs and optional toppings.

Pairing Suggestions

Bread: Crusty baguette, garlic naan, or whole wheat pita
Salad: Cucumber-tomato salad or Greek salad
Wine: Dry white wine (like Sauvignon Blanc) or light red (like Pinot Noir)
Drink: Mint tea or sparkling water with lemon

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Lentil Soup