Description
A hearty lentil soup that’s packed with flavor and nutrition.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped (optional)
- 3 to 4 cloves garlic, minced
- 1 and 1/2 cups brown or green lentils, rinsed
- 1 can diced tomatoes (about 14 to 15 oz)
- 6 cups broth (vegetable or chicken)
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 to 2 bay leaves
- Salt and pepper to taste
- Optional finish: lemon juice, chopped parsley, chili flakes
Instructions
- Heat the olive oil in a big pot over medium heat. Add onion, carrots, and celery. Cook about 6 to 8 minutes until the onions look soft and smell sweet.
- Add garlic, cumin, and smoked paprika. Stir for about 30 seconds until fragrant.
- Add lentils, diced tomatoes, broth, and bay leaves. Bring it to a gentle boil, then lower to a simmer.
- Cook uncovered for about 25 to 35 minutes, stirring occasionally, until lentils are tender. If too thick, add a splash more broth or water.
- Remove bay leaves, taste, then add salt and pepper. Finish with a squeeze of lemon and a handful of parsley if desired.
Notes
- This soup can be made in advance and tastes even better the next day.
- Feel free to customize with additional vegetables or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg