Description
This hearty and nourishing lentil soup is packed with vegetables, spices, and protein-rich lentils. Perfect for a cozy meal, it’s easy to make, customizable, and ideal for meal prep.
Ingredients
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- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup (200g) dried lentils (green, brown, or red)
- 1 (14.5 oz/400g) can diced tomatoes
- 6 cups (1.5L) vegetable or chicken broth
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 cups (60g) chopped fresh spinach or kale (optional)
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
1. Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and sauté for 5–7 minutes, or until softened.
- Stir in the garlic, cumin, paprika, turmeric, and red pepper flakes, cooking for 1–2 minutes until fragrant.
2. Add the Lentils and Broth:
- Add the lentils, diced tomatoes (with their juices), broth, and bay leaf. Stir to combine.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the lentils are tender.
3. Adjust and Finish:
- Remove the bay leaf and season the soup with salt and pepper to taste.
- If using, stir in the spinach or kale and cook for 2–3 minutes until wilted.
- Add lemon juice for a touch of brightness, if desired.
4. Serve:
- Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve warm with crusty bread or a side salad.
Notes
- For a thicker soup, use an immersion blender to partially puree the soup.
- Red lentils cook faster and create a creamier texture; adjust cooking time to 15–20 minutes if using.
- Add diced potatoes, zucchini, or bell peppers for more variety.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.