Lentil Soup
This hearty lentil soup is packed with flavor and nutrition. It's perfect for a cozy dinner or a meal prep option for the week. With simple ingredients and easy steps, you'll have a delicious dish ready in no time.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 cup dried lentils (green or brown)
- 6 cups vegetable or chicken broth
- 1 can (14.5 ounces) diced tomatoes, with juices
- 2 bay leaves
- to taste salt
- for garnish fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery, and sauté for about 5 minutes, until the vegetables are softened.
- Stir in the minced garlic, ground cumin, ground coriander, paprika, and black pepper. Cook for an additional 1-2 minutes until fragrant.
- Rinse the lentils under cold water and add them to the pot, stirring to combine with the vegetables and spices.
- Pour in the broth and add the canned tomatoes (with their juices) and bay leaves. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and let simmer for 25-30 minutes, or until the lentils are tender.
- Remove the bay leaves, season with salt to taste, and stir well.
- Serve hot, garnished with chopped fresh parsley.
- For a thicker consistency, blend part of the soup with an immersion blender.
Notes
You can customize this soup by adding other vegetables, like spinach or kale, or even some cooked sausage for added protein.
This soup tastes even better the next day, making it a perfect option for leftovers.
For a thicker consistency, blend part of the soup with an immersion blender.