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–+ servings
hearty lentil soup recipe

Lentil Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 1 cup lentils rinsed
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 can diced tomatoes 14 ounces
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon lemon juice

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the chopped onion, diced carrots, and diced celery to the pot and sauté until softened.
  • Stir in the minced garlic, cumin, coriander, and smoked paprika and cook for another minute.
  • Add the rinsed lentils, vegetable broth, diced tomatoes, bay leaf, salt, and black pepper to the pot.
  • Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot.
  • Cook the soup for about 30-35 minutes or until the lentils are tender.
  • Remove the bay leaf and stir in the chopped parsley and lemon juice.
  • Let the soup rest for 5 minutes before serving.

Notes

For best results, use fresh vegetables and high-quality lentils to enhance the soup's flavor. Adjust the seasoning to taste, and feel free to add a pinch of red pepper flakes for a bit of heat. This soup can be easily stored in the refrigerator for up to 3 days and freezes well for future meals.
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