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Hearty Vegetarian Lentil Soup

A comforting and nutritious soup brimming with lentils and a variety of vegetables, perfect for any family gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium celery stalk, diced
  • 1 medium bell pepper, diced (any color)
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14.5 oz), undrained
Spices and Seasoning
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
Finishing Touches
  • 2 tablespoons olive oil
  • to taste Fresh parsley or cilantro, for garnish
  • 1 Juice of 1 lemon, to taste

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.
  2. Stir in the rinsed lentils along with the cumin, turmeric, and smoked paprika. Toast the spices for 1-2 minutes while stirring to awaken their flavors.
  3. Pour in the vegetable broth and undrained diced tomatoes. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the lentils are tender.
  4. Once cooked, season with salt, pepper, and lemon juice. Adjust according to your taste. Serve hot, garnished with fresh parsley or cilantro.

Notes

This soup is freezer-friendly. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, defrost if frozen, and warm it on the stovetop.