Introduction: Lentil soup is a timeless dish that combines warmth, heartiness, and nutrition in every spoonful. Whether you’re seeking comfort on a chilly day or a wholesome meal to fuel your body, this soup is the answer. Packed with plant-based protein, fiber, and rich flavors from aromatic vegetables and spices, lentil soup is both satisfying and nourishing. Simple to make and easy to customize, it is a perfect meal for anyone looking to eat healthy without compromising on taste.
Ingredients:
1 ½ cups of dry lentils (green or brown)
1 tablespoon of olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves of garlic, minced
1 teaspoon of ground cumin
1 teaspoon of ground turmeric
1 teaspoon of paprika
1 bay leaf
6 cups of vegetable broth (or chicken broth)
1 can (14.5 oz) of diced tomatoes
Salt and pepper to taste
2 cups of fresh spinach (optional)
1 tablespoon of lemon juice (optional for extra flavor)
Instructions:
Rinse the lentils thoroughly and set them aside.
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables soften.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the ground cumin, turmeric, paprika, and bay leaf, cooking for 1 minute to release the spices’ flavors.
Add the vegetable broth, diced tomatoes (with their juice), and rinsed lentils to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 25-30 minutes, or until the lentils are tender.
Season with salt and pepper to taste. If you’d like a creamier texture, you can blend a portion of the soup with an immersion blender or regular blender.
Add fresh spinach to the soup and stir until wilted, if using.
For an extra burst of freshness, add a tablespoon of lemon juice before serving.
Tips for Serving and Storing:
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