Classic Lentil Soup
A nourishing and comforting soup made with lentils, vegetables, and a unique blend of spices. Perfect for chilly days and packed with health benefits.
Ingredients
Base Ingredients
- 2 tablespoons olive oil Can substitute with canola or avocado oil
- 1 medium yellow onion (diced) Can substitute with shallots or leeks
- 3 pieces carrots (sliced)
- 2 stalks celery (sliced)
- 1 tablespoon tomato paste
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 pieces bay leaves
- Black pepper (to taste)
Main Ingredients
- 2 cups dry green lentils (sorted and rinsed) May substitute with brown lentils
- 1 14.5-ounce can crushed tomatoes
- 4 cups vegetable broth Can substitute with chicken broth for non-vegetarian option
- 3-4 cups water Add more as needed for consistency
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
Preparation
- 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 translucent.
- Add the sliced carrots and celery, sautéing for another minute before mixing in the tomato paste. Stir until it is evenly distributed and continue sautéing for an additional 2 to 3 minutes.
Adding Spices
- Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Mix well and sauté for 1 minute.
Cooking the Soup
- Add the rinsed lentils, crushed tomatoes, vegetable broth, and 3 cups of water to the pot. Stir everything together.
- Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer for 20 to 30 minutes until the lentils are tender.
- If the soup becomes too thick, add the additional cup of water as needed to reach your desired consistency.
Finishing Touches
- Remove the bay leaves from the soup and discard. Add the fresh lemon juice and mix well.
- Taste and season with salt and pepper as needed.
Serving
- Serve warm in bowls, topped with a sprinkle of fresh parsley.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months. To reheat, warm over medium heat on the stove, adding a splash of water if necessary.