Description
A nutritious and filling lentil soup that’s perfect for weeknight dinners, easy to prepare, and budget-friendly.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 cup brown or green lentils, rinsed
- 1 (14 oz) can diced tomatoes, with juices
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 1–1½ tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp red wine vinegar or fresh lemon juice
- Slices of crusty bread, for serving
Instructions
- Warm olive oil in a Dutch oven over medium heat.
- Add diced onion, carrots, and celery; sweat for 6–8 minutes until soft.
- Stir in minced garlic, cumin, paprika, and thyme; toast for 30–60 seconds.
- Add lentils, diced tomatoes, vegetable broth, and bay leaves; bring to a boil.
- Reduce heat and simmer uncovered for 25–30 minutes until lentils are tender.
- Remove bay leaves, season with salt and pepper, and finish with vinegar or lemon juice.
- For creaminess, pulse half the soup with an immersion blender and stir back in; serve with toasted bread.
Notes
Rinse lentils before use to remove dust. Toasting spices enhances flavor. Maintain a gentle simmer for even cooking. Adjust seasoning with acid to brighten flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg