Description
A hearty and flavorful lentil soup packed with vegetables and warm spices, perfect for a nutritious and comforting meal. This soup is easy to make on the stovetop and can be customized with greens like spinach or kale for added nutrition and freshness.
Ingredients
Scale
Vegetables
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1-2 cups spinach or kale (optional, for added greens)
Soup Base
- 2 tablespoons olive oil
- 1 1/2 cups dried lentils, rinsed (green or brown lentils work best)
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable or chicken broth
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric (optional)
- 1/2 teaspoon ground paprika
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lemon
Garnish
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Sauté the Vegetables: Heat olive oil over medium heat in a large pot. Add chopped onion, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables are softened. Add minced garlic and sauté for another minute until fragrant.
- Add Spices and Lentils: Stir in ground cumin, turmeric (if using), ground paprika, and a pinch of salt and pepper. Add the rinsed lentils and the can of diced tomatoes, mixing everything together.
- Add Broth and Simmer: Pour in the vegetable or chicken broth, then add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the lentils are tender.
- Add Greens (Optional): In the last 5 minutes of cooking, stir in spinach or kale if desired. Allow the greens to wilt gently in the hot soup.
- Finish with Lemon Juice: Remove the bay leaf from the soup. Stir in the juice of one lemon and adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the lentil soup into bowls and garnish with fresh parsley or cilantro if desired. Enjoy warm.
Notes
- You can substitute green or brown lentils with red lentils if you want a creamier texture, but cooking time will be shorter.
- Adjust the thickness of the soup by adding more broth or water if needed.
- For a vegan version, use vegetable broth and omit any non-vegan garnish.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Adding lemon juice at the end brightens the flavors and adds a pleasant zing.
