Description
A hearty and flavorful vegetarian lentil soup that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1½ cups dried brown or green lentils
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Juice of half a lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Start by heating olive oil in a large soup pot over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for about 5–7 minutes until soft and translucent.
- Sprinkle in the cumin, smoked paprika, thyme, and a good pinch of salt and pepper. Stir and let the spices toast for about a minute.
- Add the lentils and canned tomatoes (including the juice) into the pot. Stir to coat the lentils with spices.
- Pour in the vegetable broth and toss in the bay leaf. Bring to a gentle boil, then lower the heat and cover. Simmer for 30–35 minutes until lentils are tender.
- Squeeze in fresh lemon juice to brighten the flavor. Remove the bay leaf and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with fresh parsley. Serve with rustic bread or warm flatbread.
Notes
- For a spicier kick, add a pinch of red pepper flakes.
- This soup can be stored in the refrigerator for up to 5 days.
- It freezes well, making it a great meal prep option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg