Lentil Soup
A hearty and nourishing lentil soup made with vibrant vegetables and savory spices, perfect for any meal.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing
- 1 medium onion, chopped About 150g
- 2 cloves garlic, minced For flavor
- 2 medium carrots, diced About 120g
- 2 stalks celery, diced About 100g
- 1.5 teaspoons ground cumin For seasoning
- 1 teaspoon paprika For seasoning
- 1 teaspoon dried thyme For an aromatic touch
- 1.5 cups dried brown or green lentils About 285g
- 1 can crushed tomatoes 400g
- 6 cups vegetable broth For the soup base
- to taste Salt and pepper For seasoning
- 1 tablespoon lemon juice To brighten the flavors
Serving Option
- 1 loaf Crusty bread of choice Sourdough, artisan loaf, or garlic butter rolls
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until soft.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced carrots and celery into the pot and cook for about 5 minutes until slightly tender.
- Stir in the ground cumin, paprika, and dried thyme until fragrant, about 30 seconds.
Cooking
- Pour in the dried lentils, crushed tomatoes, and vegetable broth. Stir well and bring to a boil.
- Reduce the heat and let the soup simmer uncovered for 30–35 minutes until the lentils are tender.
- Season the soup with salt, pepper, and lemon juice. Optionally, partially blend the soup for a creamier texture.
- While the soup cools, toast your chosen bread until golden and serve warm alongside the soup.
Notes
For creamier soup, consider blending. Leftover soup can be stored for up to 5 days in the fridge or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 400mgFiber: 15gSugar: 5g