lentil soup
Lentil soup brings warmth and nutrition. Simple, flavorful and rich in fiber, it's perfect for a quick meal. Try it!
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Stir in the minced garlic, cumin, smoked paprika, and thyme. Cook for 1 minute or until fragrant.
- Add the lentils, chopped tomato, bay leaf, vegetable broth, salt, and black pepper. Mix well.
- Bring to a boil, then reduce heat to low. Cover and cook for about 35 minutes, or until the lentils are tender.
- Remove the bay leaf. Taste and adjust salt and pepper as needed.
- Serve hot, garnished with fresh parsley. Enjoy your hearty lentil soup!
Notes
Lentil soup stands out as one of those comforting, versatile recipes treasured in kitchens around the world. Whether enjoyed as a cozy weeknight dinner or a nutritious lunch, it’s a soup that adapts well to ingredients you likely already have.
Avoid mushy veggies: Sautéing the onions, carrots, and celery before simmering develops a deeper flavor and prevents veggies from becoming too soft.
Enhance the flavor: Don’t skip the cumin and smoked paprika—they are key to the soup’s warmth. A squeeze of lemon when serving brightens the final dish beautifully.
Want extra protein? Stir in diced cooked chicken or top each bowl with a few slices of sautéed sausage.
For a richer texture: Blend part of the soup with an immersion blender and stir it back in for a thicker, creamy consistency while still enjoying chunks of veggies and lentils.
Make it ahead: Lentil soup tastes even better the next day, making it ideal for meal prepping. Store in an airtight container in the fridge for up to 4 days or freeze individual portions for future busy days.
Practical Tips for Perfect Lentil Soup
Choose your lentils wisely: Brown and green lentils keep their shape well and add a slight bite, but you can also try red lentils for a creamier texture (they cook faster, so reduce cooking time by 10 minutes).Avoid mushy veggies: Sautéing the onions, carrots, and celery before simmering develops a deeper flavor and prevents veggies from becoming too soft.
Enhance the flavor: Don’t skip the cumin and smoked paprika—they are key to the soup’s warmth. A squeeze of lemon when serving brightens the final dish beautifully.
Substitutions and Creative Variations
No tomatoes? Add a dash of tomato paste or leave it out for a more earthy flavor. Swap parsley for cilantro or fresh mint if you like different herbal notes.Want extra protein? Stir in diced cooked chicken or top each bowl with a few slices of sautéed sausage.
For a richer texture: Blend part of the soup with an immersion blender and stir it back in for a thicker, creamy consistency while still enjoying chunks of veggies and lentils.
Serving Suggestions and Complements
Pair your lentil soup with a slice of toasted sourdough, a fresh green salad, or even a dollop of Greek yogurt on top for extra creaminess. For a Mediterranean touch, serve it with lemon wedges, olives, and crumbled feta cheese on the side.Make it ahead: Lentil soup tastes even better the next day, making it ideal for meal prepping. Store in an airtight container in the fridge for up to 4 days or freeze individual portions for future busy days.
