Easy Lentil Soup

A comforting and hearty lentil soup that is easy to make, using simple ingredients that come together for a warm and filling meal.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 servings

Course: Main Dish, Soup

Cuisine: American, Vegetarian

Calories: 300

Main Ingredients

1 cup brown or green lentils, rinsed and picked over Make sure to rinse the lentils before use.
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 can diced tomatoes (14 to 15 oz)
4 cups broth (vegetable or chicken) Plus more as needed.
1-2 tablespoons olive oil
1 teaspoon salt, plus more to taste
black pepper To taste.
1 teaspoon cumin (optional) Adds great flavor.
1/2 teaspoon smoked paprika (optional) Gives a cozy flavor.
1-2 cups big handful of spinach or kale (optional, added at the end) To add nutrition.
1-2 teaspoons lemon juice or vinegar (to wake it up at the end) Adds brightness.

Preparation

Start with a large pot on medium heat. Add olive oil, then add the chopped onion, carrots, and celery.
After about 5 to 7 minutes, when they look glossy and slightly softer, add the minced garlic.
Cook for about 30 seconds to release the flavor. If using cumin and smoked paprika, add them now.

Cooking

Add the rinsed lentils, canned tomatoes, and broth to the pot. Scrape the bottom of the pot to release any stuck bits.
Bring to a gentle boil, then lower to a simmer. Keep the lid slightly tilted so steam can escape.
Simmer for 25 to 35 minutes, stirring occasionally. If it gets too thick, add a splash of broth or water.
Once lentils are tender, taste and adjust seasoning with salt and pepper.
Stir in spinach or kale until wilted, then add a squeeze of lemon juice or vinegar before serving.

This soup can be stored in the fridge for 4 to 5 days and can be frozen for up to 3 months. Reheat with a splash of water or broth to loosen it up.