Description
Classic Lentil Soup is a hearty and flavorful vegetarian dish featuring tender green lentils simmered with aromatic vegetables, tomatoes, and warming spices. This comforting soup is easy to prepare, packed with nutrients, and perfect for a cozy meal any time of the year.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- 2 tablespoons chopped parsley (for garnish)
Spices and Seasonings
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Black pepper to taste
- Salt to taste (added as needed)
Legumes and Liquids
- 2 cups dry green lentils, sorted and rinsed
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 3-4 cups water
- 1 tablespoon fresh lemon juice
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 softened. Add the sliced carrots and celery and cook for an additional minute. Stir in the tomato paste and cook for 2 to 3 minutes more, mixing occasionally to coat the vegetables evenly.
- 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, enhancing their flavors.
- Simmer: Stir in the rinsed lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer uncovered for 20 to 30 minutes, stirring occasionally, until the lentils are tender. Add the remaining cup of water if the soup becomes too thick for your preference.
- Finishing Touches: Remove and discard the bay leaves from the soup. Stir in the fresh lemon juice and adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with the chopped fresh parsley. Enjoy warm. Store any 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 ¼ cup of water to sauté the vegetables, adding more water as needed to prevent sticking.
- Feel free to adjust the spices to suit your taste preference.
- For creamier texture, blend a portion of the soup before serving.
- This soup freezes well and can be reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
