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lentil soup

Easy lentil soup Recipe

Lentil soup is a traditional dish made primarily fromlentils, which are small, round legumes. The base typically includes onions,carrots, celery, and garlic, with seasonings such as cumin, turmeric, and thymeto enhance the taste. Broth is added to cook the lentils, creating a rich,flavorful soup. Often, it’s topped with fresh parsley and a squeeze of lemonjuice for added freshness.
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Main Course
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry lentils green or brown
  • 1 medium onion diced
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 6 cups vegetable broth or chicken broth
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp thyme dried
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tbsp lemon juice optional, for extra zest
  • Fresh parsley or cilantro optional, for garnish

Equipment

  • Large Pot or Dutch Oven
  • Chopping Knife
  • Cutting board
  • Measuring Cups and Spoons
  • Ladle
  • Stirring Spoon
  • Can Opener

Method
 

  1. Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and fragrant. Add the minced garlic and cook for another minute, stirring constantly.
  2. Add the Spices: Sprinkle in the cumin, turmeric, and thyme. Stir to coat the vegetables evenly with the spices. This will give your soup a warm, aromatic base.
  3. Add Lentils and Tomatoes: Toss the lentils into the pot and mix them with the spiced vegetables. Pour in the canned diced tomatoes (with juices) and stir. The tomatoes will add a tangy flavor that complements the earthy lentils.
  4. Pour in the Broth: Add the vegetable broth, bay leaves, salt, and pepper to the pot. Stir everything together, making sure the lentils are fully submerged in the liquid.
  5. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally, adding more water or broth if the soup becomes too thick.
  6. Finish and Serve: Once the lentils are tender and the soup has thickened to your liking, remove the bay leaves. Taste the soup and adjust seasoning as needed. For a fresh twist, stir in a tablespoon or two of lemon juice before serving. Garnish with fresh parsley or cilantro if desired.

Notes

Lentil soup is incredibly forgiving. You can adjust the ingredients based on what you have in your pantry. If you don’t have cumin, swap it out for curry powder. No celery? Try adding some spinach or kale for added greens. You can also add a variety of vegetables like zucchini or sweet potatoes for extra flavor and nutrition. For a richer taste, consider adding a splash of coconut milk or a dollop of yogurt when serving. The possibilities are endless!