Description
Classic Lentil Soup is a hearty and nutritious dish featuring tender green lentils simmered with aromatic vegetables, savory spices, and a touch of tomato for depth of flavor. This comforting soup is easy to prepare and perfect for a wholesome meal, garnished with fresh parsley and finished with a splash of lemon juice for brightness.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
Spices & Seasonings
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper, to taste
- Salt, to taste (added during finishing)
Legumes & Liquids
- 2 cups dry green lentils, sorted and rinsed
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 3-4 cups water
Finishing Touches
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley, for garnish
Instructions
- Aromatics: 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, sauté for another 1 minute, then stir in the tomato paste until evenly distributed. Continue to sauté for 2 to 3 minutes, stirring occasionally to meld the flavors.
- Spices: Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Stir well and sauté for 1 minute to toast the spices and release their aromas.
- Simmer: Pour in the rinsed green lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Stir to combine, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring occasionally until the lentils are tender. Add up to 1 additional cup of water if the soup thickens beyond your preference.
- Finishing Touches: Remove and discard the bay leaves from the soup. Stir in the fresh lemon juice and season with salt and more pepper to taste if needed. Mix well to balance all the flavors.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley. Enjoy it warm for a comforting meal. Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
Notes
- Oil-Free Option: Substitute the olive oil with 1/4 cup water for sautéing the vegetables, adding more water as needed to prevent sticking.
- Adjust the water quantity during simmering to achieve your preferred soup thickness.
- For added protein, consider topping with a dollop of plain yogurt or a sprinkle of grated Parmesan if not vegan.
- Leftovers can be reheated gently on the stovetop or in a microwave, adding a splash of water if needed to loosen the consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
