Easy Creamy Lentil and Vegetable Soup
A hearty and nutritious soup combining lentils and fresh vegetables, perfect for a comforting meal.
Ingredients
Dried Lentils
- 1 cup Brown or Green Lentils, rinsed
Vegetables and Broth
- 6 cups Low-sodium Vegetable Broth
- 14 ounces Diced Tomatoes, canned or fresh
- 2 medium Carrots, peeled and chopped finely
- 2 stalks Celery, chopped
- 1 medium Onion, sautéed until translucent
- 2 cloves Garlic, minced
- 1 leaf Bay Leaf
- 1 teaspoon Ground Cumin
- 1 teaspoon Thyme, fresh or dried
- 1 teaspoon Black Pepper, freshly cracked
- 1 tablespoon Fresh Parsley, chopped
- 1 tablespoon Lemon Juice, freshly squeezed
Instructions
- Sauté onions, carrots, and celery in 2 tbsp olive oil for 5 minutes until tender.
- Add garlic, cumin, thyme, and bay leaf; cook for 1 minute.
- Pour in broth and tomatoes; bring to a simmer.
- Add lentils, boil, then reduce heat to simmer for 25-30 minutes until tender.
- Remove bay leaf, season with salt and pepper, then stir in lemon juice. Serve garnished with parsley.
Notes
For extra flavor, add a splash of olive oil or a squeeze of lemon before serving.