Lentil Soup
This hearty lentil soup is perfect for a nutritious meal. Rich in protein and fiber, it’s both delicious and satisfying. It’s an excellent option for cozy nights or meal prep for the week ahead.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 cup dried lentils (green or brown)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 6 cups vegetable broth or water
- 2 tablespoons olive oil
- Salt and pepper to taste
- fresh parsley for garnish (optional)
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Add the minced garlic, diced carrots, and celery to the pot. Cook for another 5 minutes until the vegetables start to soften.
- Stir in the ground cumin and paprika, cooking for an additional minute until fragrant.
- Add the rinsed lentils, diced tomatoes (with juice), vegetable broth, salt, and pepper. Bring to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 25-30 minutes or until the lentils are tender.
- Taste and adjust seasoning with salt and pepper as needed.
- If desired, garnish with fresh parsley before serving.
Notes
Feel free to add other vegetables like spinach or kale for extra nutrition.
This soup can be stored in the refrigerator for up to 4 days and freezes well for future meals.
For a creamier texture, blend a portion of the soup with an immersion blender before serving.