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Lentil Soup

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A hearty, nutritious, and easy-to-make lentil soup that’s perfect for any day of the week. Naturally vegan and full of plant-based protein, this one-pot meal is both comforting and satisfying.

Ingredients

  • 1 cup dried lentils (green, brown, or red), rinsed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste or 1 cup diced tomatoes
  • 6 cups vegetable broth or water
  • 1 bay leaf
  • 1 teaspoon ground cumin or coriander (optional)
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley or thyme (optional)
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for about 5–7 minutes until softened.
  2. Stir in garlic and tomato paste (or diced tomatoes) and cook for 1–2 minutes.
  3. Add lentils, vegetable broth, bay leaf, and cumin or coriander if using. Bring to a boil.
  4. Reduce heat and simmer uncovered for 25–35 minutes, or until lentils are tender.
  5. Remove bay leaf. Blend part of the soup with an immersion blender for a thicker texture if desired.
  6. Season with salt, pepper, and lemon juice to taste. Stir in fresh herbs if using.
  7. Serve hot, optionally garnished with more herbs or a drizzle of olive oil.

Notes

  • Use red lentils for a softer, creamier soup, or green/brown for a chunkier texture.
  • Add leafy greens like spinach or kale near the end of cooking for extra nutrients.
  • For a smoky flavor, stir in a bit of smoked paprika or use fire-roasted tomatoes.
  • This soup freezes well—great for meal prep!
  • Adjust the thickness by blending part of the soup or adding more liquid as needed.

Nutrition

Find it online: https://recipesbyliza.com/lentil-soup/