Description
This hearty Lentil Soup is packed with protein-rich lentils, vegetables, and aromatic herbs. A healthy, budget-friendly, and comforting meal perfect for chilly evenings.
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup dried green or brown lentils, rinsed
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 bay leaf
Salt and black pepper, to taste
Juice of ½ lemon
Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
2. Stir in garlic, cumin, paprika, thyme, and oregano. Cook for 1 minute until fragrant.
3. Add lentils, diced tomatoes, vegetable broth, and bay leaf. Stir well.
4. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, until lentils are tender.
5. Remove the bay leaf and season with salt and pepper.
6. Stir in fresh lemon juice for brightness.
7. Garnish with parsley before serving.
8. Serve hot with crusty bread or over rice.
Notes
You can use red lentils for a softer, creamier texture, but adjust cooking time to 20–25 minutes since they cook faster. For extra richness, stir in a splash of coconut milk before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg