Lentil Soup

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

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

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

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

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

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