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Lentil Soup

A hearty and nourishing soup packed with lentils, vegetables, and spices, perfect for cozy days.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Vegetables
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped can use less if needed
  • 4 cloves garlic, minced add extra for more flavor
Lentils and Seasonings
  • 1 cup green or brown lentils, rinsed avoid red lentils for a chunkier texture
  • 6 cups vegetable or chicken broth
  • 1 can canned tomatoes or fresh tomatoes if preferred
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • salt and pepper, to taste adjust as needed
Finishing Touches
  • 1 tablespoon lemon juice or vinegar adds brightness to the soup
Optional Add-ins
  • 1 cup chopped spinach or kale
  • 1 teaspoon chili flakes for some heat
  • 1 tablespoon Greek yogurt for topping, optional

Method
 

Preparation
  1. Heat a splash of oil in a large pot over medium heat.
  2. Add chopped onions, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for an additional minute.
Cooking
  1. Add cumin, smoked paprika, salt, and pepper; stir to combine.
  2. Pour in the rinsed lentils and broth. Bring to a boil.
  3. Reduce heat to a simmer, cover, and cook until lentils are tender, about 30-40 minutes.
  4. If desired, blend half of the soup for a creamier texture while keeping some lentils whole.
  5. Finish with a splash of lemon juice or vinegar before serving.
Serving
  1. Serve hot, and top with optional Greek yogurt or extra greens if desired.

Notes

The soup tastes even better the next day. Store leftovers in sealed containers.