Lentil Soup Recipe

Lentil Soup is a wholesome and satisfying dish that’s both delicious and packed with nutrients. It’s easy to make, budget-friendly, and a great way to enjoy a healthy, plant-based meal. Whether served as a starter or a main course, this soup is sure to please.

Equipment:

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Ladle

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup dried green or brown lentils, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 6 cups vegetable broth
• 1–2 cups fresh spinach or kale (optional)
• Salt and black pepper to taste
• Juice of 1 lemon (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Base:
   Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
2. Add Garlic and Spices:
   Stir in the garlic, cumin, smoked paprika, and thyme. Cook for 1–2 minutes until fragrant.
3. Add Lentils and Liquid:
   Add the lentils, diced tomatoes (with their juice), vegetable broth, and bay leaf. Stir well to combine.
4. Simmer:
   Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the lentils are tender.
5. Add Greens (Optional):
   If using spinach or kale, stir it into the soup during the last 5 minutes of cooking.
6. Season and Finish:
   Remove the bay leaf and season the soup with salt, black pepper, and a squeeze of lemon juice to brighten the flavors.
7. Serve:
   Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Tips:

• For a creamier texture, blend a portion of the soup with an immersion blender or in a regular blender, then stir it back into the pot.
• Add a pinch of red pepper flakes for a hint of spice.
• Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

This Lentil Soup is a comforting, nutrient-packed dish that’s perfect for a cozy meal. With its rich flavors and hearty ingredients, it’s a recipe you’ll turn to again and again. Enjoy with crusty bread for the ultimate comforting experience!

Lentil Soup Recipe

Warm up with this hearty and nutritious Lentil Soup recipe. Packed with lentils, vegetables, and aromatic spices, it’s a comforting meal that’s perfect for any day.

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Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Ladle

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion diced
• 2 carrots diced
• 2 celery stalks diced
• 3 garlic cloves minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup dried green or brown lentils rinsed and drained
• 1 14.5-ounce can diced tomatoes
• 6 cups vegetable broth
• 1 –2 cups fresh spinach or kale optional
• Salt and black pepper to taste
• Juice of 1 lemon optional
• Fresh parsley chopped (for garnish)

Instructions

 

• Prepare the Base:
• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
• Add Garlic and Spices:
• Stir in the garlic, cumin, smoked paprika, and thyme. Cook for 1–2 minutes until fragrant.
• Add Lentils and Liquid:
• Add the lentils, diced tomatoes (with their juice), vegetable broth, and bay leaf. Stir well to combine.
• Simmer:
• Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the lentils are tender.
• Add Greens (Optional):
• If using spinach or kale, stir it into the soup during the last 5 minutes of cooking.
• Season and Finish:
• Remove the bay leaf and season the soup with salt, black pepper, and a squeeze of lemon juice to brighten the flavors.
• Serve:
• Ladle the soup into bowls, garnish with fresh parsley, and serve warm.