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Lentil Vegetable Soup

A cozy and satisfying dish combining the wholesome goodness of lentils with a medley of vegetables for a delicious meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils, rinsed Use green or brown lentils for best results.
  • 2 pieces carrots, diced Fresh carrots add sweetness.
  • 1 stalk celery, diced Adds crunch and flavor.
  • 1 piece onion, chopped Yellow or white onion works well.
  • 2 cloves garlic, minced For enhanced flavor.
  • 4 cups vegetable broth Use low sodium for a healthier option.
  • 1 can diced tomatoes Includes juices for added flavor.
  • 1 teaspoon cumin For a warm, earthy taste.
  • to taste salt and pepper Adjust according to preference.
  • 1 leaf bay leaf Add for depth of flavor.
  • to taste fresh parsley for garnish Optional but recommended.

Method
 

Preparation
  1. Heat a large pot over medium heat and add a splash of olive oil.
  2. Sauté the chopped onions, carrots, and celery for about 5 minutes or until the onions become translucent.
  3. Stir in the minced garlic and cumin, cooking for another minute until fragrant.
  4. Add the rinsed lentils, diced tomatoes (including their juices), vegetable broth, bay leaf, and salt and pepper. Stir well.
Cooking
  1. Increase the heat to bring the soup to a gentle boil.
  2. Reduce the heat to low and let it simmer uncovered for about 30-40 minutes, or until the lentils are tender.
Serving
  1. Remove the bay leaf, taste and adjust seasoning if needed.
  2. Garnish with fresh parsley before serving.

Notes

Feel free to replace vegetables with what you have on hand. Store leftovers in the refrigerator for up to a week or freeze for up to three months. Reheat with a splash of broth or water.