Description
A hearty and nutritious lentil soup packed with vegetables and warm spices, perfect for a comforting meal. This recipe features sautéed aromatics, tender lentils, and optional greens, finished with a bright splash of lemon juice and fresh herbs for garnish.
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)
Other Ingredients
- 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
- 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
- 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, stirring occasionally, until the vegetables are softened. Add minced garlic and cook for another minute, stirring frequently to avoid burning.
- Add Spices and Lentils: Stir in ground cumin, turmeric (if using), paprika, and a pinch of salt and pepper. Add the rinsed lentils and the can of diced tomatoes, mixing everything together well.
- Add Broth and Simmer: Pour in the vegetable or chicken broth, then add the bay leaf. Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and let the soup simmer gently for 25-30 minutes, or until the lentils are tender.
- Add Greens (Optional): About five minutes before the soup finishes cooking, stir in the spinach or kale. Allow the greens to wilt in the hot soup.
- Finish with Lemon Juice: Remove and discard the bay leaf. Stir in the juice of one lemon, then taste and adjust seasoning by adding more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired. Enjoy warm.
Notes
- Use green or brown lentils as they hold their shape better in soup compared to red lentils.
- For a vegan version, use vegetable broth instead of chicken broth.
- Adding lemon juice at the end brightens the flavors of the soup.
- Spinach or kale can be swapped with other leafy greens like chard or arugula.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
