Description
This Classic Lentil Soup is a hearty, nutritious, and flavorful dish perfect for a comforting meal. Made with green lentils, fresh vegetables, and aromatic spices, this soup is easy to prepare and packed with wholesome ingredients. The recipe uses a stovetop simmering method, combining sautéed aromatics with slow-cooked lentils to create a satisfying and healthy soup option suitable for vegetarians and anyone seeking a delicious, warming meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
Spices & Seasonings
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon cumin
- 2 bay leaves
- Black pepper, to taste
- Salt, to taste (optional)
Main Ingredients
- 2 cups dry green lentils, sorted and rinsed
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 3–4 cups water
Finishing Touches
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley for garnish
Instructions
- Aromatics: Warm the olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened. Then add the sliced carrots and celery and sauté for an additional minute. Stir in the tomato paste with the vegetables, mixing until evenly distributed, and continue sautéing for 2 to 3 minutes, stirring occasionally.
- Spices: Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Mix well and sauté for 1 minute to toast the spices, enhancing their flavor.
- Simmer: Stir in the sorted and rinsed lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes. Stir occasionally, cooking until the lentils are tender. If the soup becomes too thick, add the remaining cup of water as needed to reach your desired consistency.
- Finishing Touches: Remove and discard the bay leaves. Stir in the fresh lemon juice and taste the soup for seasoning; add salt and more pepper if needed. Mix well to combine all flavors.
- Serve: Serve the lentil soup warm, topped with a sprinkle of chopped fresh parsley. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
Notes
- Oil-Free Option: Replace olive oil with ¼ cup of water when sautéing vegetables, adding more water as necessary to prevent sticking.
- Adjust Water: Depending on the desired soup thickness, add additional water gradually during simmering.
- Storage: Keep leftovers refrigerated for up to 5 days or freeze for up to 2 months in airtight containers.
- Customization: Feel free to add other vegetables such as spinach or kale towards the end of cooking for added nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
