Ingredients
Vegetables
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Pantry
- 2 tbsp olive oil
- 1 1/2 cups dry lentils (green or brown), rinsed
- 6 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook for about 5-7 minutes until the vegetables are softened and aromatic.
- Add Lentils and Spices: Stir in the rinsed lentils, then pour in the 6 cups of vegetable broth. Add 1 teaspoon of cumin and 1/2 teaspoon of smoked paprika. Mix well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently, uncovered, for 30–35 minutes or until the lentils are tender and the soup has thickened to your liking.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with fresh parsley leaves, and serve hot.
Notes
- For a creamier texture, use an immersion blender to partially blend the soup before serving.
- You can substitute vegetable broth with chicken broth for a different flavor profile.
- Adjust spices according to your preference, adding a pinch of chili flakes for some heat if desired.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
