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Lentil Soup

A cozy, heartwarming dish filled with protein-rich lentils, fresh vegetables, and aromatic spices, perfect for busy weeknights or lazy weekends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried lentils, rinsed
  • 1 medium onion, diced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Start by rinsing the lentils under cold water and chopping your vegetables.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened (about 5-7 minutes).
  2. Stir in the minced garlic, cumin, and smoked paprika, letting everything cook for another minute until fragrant.
  3. Add the rinsed lentils, diced tomatoes (with juice), and broth to the pot. Stir well to combine all the ingredients.
  4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the lentils are tender.
  5. Once cooked, taste the soup and season with salt and black pepper. If you want some extra zing, add a splash of lemon juice.
Serving
  1. Ladle the soup into bowls, garnishing with your favorite fresh herbs and lemon wedges.

Notes

To enhance the flavor, don’t skip sautéing your veggies. Canned lentils can be used as a quick substitute, added in the last 10 minutes of cooking. For a creamier texture, blend part of the soup before serving. Fresh herbs should be added just before serving to retain their flavor.