Description
This Vegetarian Lentil Soup is a hearty and flavorful dish that’s perfect for a cozy meal. Packed with protein-rich lentils and aromatic spices, this soup is both satisfying and nutritious. Enjoy a bowl of this delicious soup for a comforting and wholesome dining experience.
Ingredients
Scale
Vegetarian Lentil Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1 1/2 cups dried green or brown lentils, rinsed
- 1 can (14.5 ounces) diced tomatoes with juices
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- juice of 1 lemon
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat the olive oil: In a large pot over medium heat, add the onion, garlic, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables soften.
- Add spices: Stir in cumin, smoked paprika, turmeric, and thyme. Cook for 1 minute.
- Cook lentils: Add lentils, diced tomatoes, vegetable broth, bay leaves, salt, and pepper. Bring to a boil, then simmer for 30-35 minutes.
- Finish and serve: Remove bay leaves, stir in lemon juice, adjust seasoning, and garnish with parsley before serving hot.
Notes
- For a creamier texture, blend a portion of the soup with an immersion blender before adding lemon juice.
- Red lentils can be used for a softer, quicker-cooking soup.
- Add chopped spinach or kale for extra greens in the last 5 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 14 g
- Protein: 12 g
- Cholesterol: 0 mg
