Lentil Soup
A hearty and nutritious lentil soup perfect for a comforting meal. Packed with vegetables and seasoned to perfection, it's easy to make and full of flavor.
Ingredients
Oil
- 2 tablespoons olive oil
Vegetables
- 1.5 cups diced yellow onion (about 200g)
- 1 cup diced carrots (about 150g)
- 1 cup diced celery (about 150g)
- 4 cloves garlic (minced)
Lentils
- 1 pound dried brown or green lentils (about 450g, rinsed)
Canned Goods
- 1 can diced tomatoes (14.5 oz or 411g, with juice)
Broth
- 8 cups vegetable or chicken broth (1.9 liters)
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes (adjust to taste)
Salt and Pepper
- to taste salt and black pepper
Greens
- 2 cups fresh spinach or kale (about 60g, roughly chopped)
- 2 tablespoons fresh lemon juice (about 30 ml)
Garnish
- as needed fresh parsley (chopped)
Instructions
- Rinse lentils and prepare vegetables by dicing onion, carrots, and celery, mincing garlic, and chopping greens.
- Heat olive oil in a pot, cook onion 5 min until translucent, then add carrots and celery, cooking 5-7 min. Add garlic and cook 30 sec.
- Add spices, cook 1 min, then add tomatoes and cook 2-3 min. Stir in lentils, bay leaves, and broth. Bring to boil, then simmer 35-45 min until lentils are tender.
- Remove bay leaves, stir in greens, cook 2-3 min. Add lemon juice, season with salt and pepper, then puree half the soup for creaminess. Serve garnished with parsley.
Notes
For a creamier texture, blend part of the soup. Adjust seasoning to taste.