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Lentil Soup

Hearty Lentil Soup

A warm and nutritious lentil soup packed with vegetables and flavor, perfect for any time of the year.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Soup
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Dried lentils (green or brown)
  • 1 Medium onion, diced
  • 2 Carrots, diced
  • 2 Celery stalks, diced
  • 3 cloves Garlic, minced
  • 1 can (14.5 oz) Diced tomatoes (canned), with juices
  • 6 cups Vegetable broth
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried thyme
  • 1 Bay leaf
  • Salt and pepper to taste
  • 2 tablespoons Olive oil
  • Fresh parsley for garnish (optional)

Equipment

  • Large pot
  • Knife

Method
 

Instructions
  1. Rinse the lentils under cold water and set aside.
  2. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
  3. Stir in the minced garlic and cook for an additional minute, until fragrant.
  4. Add the rinsed lentils, diced tomatoes (with their juices), vegetable broth, cumin, thyme, and bay leaf to the pot. Stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the lentils are tender.
  6. Remove the bay leaf and season the soup with salt and pepper to taste.
  7. If desired, garnish with fresh parsley before serving. Enjoy your hearty lentil soup!

Notes

Feel free to add other vegetables like spinach or kale for extra nutrients. This soup can also be stored in the fridge for up to 5 days.