Description
A hearty lentil soup perfect for a warm meal.
Ingredients
Scale
- 1¼ cups dry brown lentils, rinsed and drained
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt, plus more to taste
- 6 cups low-sodium vegetable broth
- 1 can (14 oz) diced tomatoes with juices
- 1 bay leaf
- Juice of 1/2 lemon
- Fresh parsley, finely chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5–7 minutes, stirring often, until softened.
- Add garlic, cumin, smoked paprika, black pepper, and salt. Stir and cook for about 30 seconds until fragrant.
- Add lentils, vegetable broth, diced tomatoes, and bay leaf. Stir well to combine.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 30–35 minutes, stirring occasionally, until lentils are tender but not mushy.
- Remove the bay leaf, stir in lemon juice, and adjust seasoning as needed. Serve warm with fresh parsley on top.
Notes
- For added flavor, you can include a splash of vinegar just before serving.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg