Description
A warm and nourishing hearty lentil soup made with tender lentils, fresh vegetables, and comforting spices, perfect for a cozy and satisfying dinner.
Ingredients
- 1 cup dried green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add rinsed lentils, diced tomatoes with juices, vegetable broth, cumin, thyme, smoked paprika, salt, and black pepper. Stir to combine.
- Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30–35 minutes, or until lentils are tender.
- Stir in lemon juice and adjust seasoning if needed.
- Garnish with fresh parsley before serving.
Notes
- Add chopped spinach or kale during the last 5 minutes for extra greens.
- Stir in a splash of coconut milk for a richer flavor.
- Add diced potatoes or sweet potatoes for a heartier version.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat on the stovetop with a splash of water or broth if needed.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
