Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Spices and Lentils
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon dried thyme
- 1 cup dried brown or green lentils, rinsed
Liquids and Garnishes
- 1 can (14.5 oz) diced tomatoes
- 5 cups vegetable or chicken broth
- Salt and black pepper, to taste
- Juice of ½ lemon (optional, for brightness)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook for 4–5 minutes until they are softened and fragrant.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, paprika, and dried thyme; cook for about 30 seconds until the spices are fragrant and well combined with the vegetables.
- Add Lentils and Liquids: Add the rinsed lentils, diced tomatoes with their juices, and broth to the pot. Bring the mixture to a boil over high heat.
- Simmer Soup: Reduce heat to low and let the soup simmer uncovered for 30–35 minutes, or until the lentils are tender and the flavors meld together.
- Season and Finish: Season the soup with salt and black pepper to taste. Stir in lemon juice if using to add brightness and fresh flavor.
- Serve: Ladle the lentil soup into bowls and garnish with fresh parsley if desired. Serve warm for a comforting meal.
Notes
- Red lentils can be used for a softer, creamier texture; reduce cooking time slightly as they cook faster.
- Add spinach or kale during the last few minutes of cooking for additional greens and nutrients.
- The soup thickens as it cools; add extra broth or water when reheating to reach desired consistency.
- Refrigerates well for up to 5 days and freezes for up to 3 months, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Vegan, Gluten Free
