Lentil Soup
A simple, hearty lentil soup recipe packed with nutritious vegetables and spices, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup lentils Green or brown lentils recommended.
- 1 medium onion, diced Provides flavor base.
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced Enhances flavor.
- 6 cups vegetable broth Use low-sodium for a healthier option.
- 1 can diced tomatoes Adds acidity and flavor.
- 2 teaspoons cumin Can substitute or add spices like paprika or turmeric.
- 2 tablespoons olive oil For sautéing vegetables.
- optional Fresh parsley for garnish Adds freshness and color.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté for about 2-3 minutes until fragrant.
- Add diced carrots and celery, sautéing for another 5-7 minutes until softened.
Cooking
- Stir in the lentils, diced tomatoes, and cumin.
- Pour in the vegetable broth, ensuring lentils are fully submerged.
- Bring to a gentle boil, then reduce heat to a simmer and cover the pot.
- Cook for 30-40 minutes, until lentils are tender.
Finishing Touches
- Taste and adjust seasoning with salt and pepper.
- If desired, use an immersion blender for a smoother consistency.
- Serve in bowls and garnish with fresh parsley if using.
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Notes
Store leftover soup in airtight containers in the fridge for up to three days, or freeze for longer storage. Consider adding other vegetables like zucchini or spinach for variations.