Lentil Soup
A nourishing and hearty soup packed with earthy flavors and vibrant vegetables, perfect for cozy dinners.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil Fragrant oil that adds depth to the soup.
- 1 cup onion, diced Provides aromatic sweetness when sautéed.
- 2 medium carrots, diced Brings earthiness and color.
- 2 stalks celery, diced Adds crunch and freshness.
- 3 cloves garlic, minced Enhances overall taste of the broth.
Spices and Base
- 1 teaspoon ground cumin Adds a warm, nutty essence.
- 1 teaspoon smoked paprika Imparts subtle smokiness.
- 1 teaspoon dried thyme Contributes herbaceous fragrance.
- 1 cup dried lentils, rinsed Main ingredient, packed with protein.
- 1 can (14.5 oz) diced tomatoes Provides bright acidity.
- 4 cups vegetable broth Forms the basis of the soup.
- 2 cups water Adjusts consistency.
- 2 cups chopped spinach or kale Adds color and nutrition.
- Salt and pepper, to taste Essential for enhancing flavors.
Optional
- 1 Lemon wedges For serving; brightens flavors.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5–7 minutes, until softened.
- Stir in garlic, cumin, smoked paprika, and thyme. Cook for 1 minute until fragrant.
Cooking
- Add lentils, diced tomatoes (with juice), vegetable broth, and water. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until lentils are tender.
- Stir in spinach or kale. Cook for an additional 5 minutes until wilted.
- Season with salt and pepper to taste. Serve hot with lemon wedges on the side.
Notes
Soaking lentils can shorten cooking time. Consider adding a bay leaf while simmering for extra flavor, and blend part of the soup for a creamier texture. Store in airtight containers for 4–5 days in the fridge or freeze for up to 3 months.