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Lentil soup

lentil soup

Lentil soup, light and protein-rich, warms up your day and fits perfectly into a healthy and practical routine. See how!
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Total Time 46 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup brown lentils rinsed
  • 1 unit onion chopped
  • 2 unit carrots diced
  • 1 unit celery stalk diced
  • 2 clove garlic minced
  • 1 tablespoon extra virgin olive oil
  • 5 cup vegetable broth
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper or to taste
  • 1 unit bay leaf
  • 2 tablespoon fresh parsley chopped, for garnish

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Cook, stirring occasionally, until the vegetables soften (about 5 minutes).
  2. Add the minced garlic and cook for 1 more minute, stirring so it doesn’t burn.
  3. Add the rinsed lentils, vegetable broth, ground cumin, smoked paprika, bay leaf, salt, and black pepper. Stir well to combine.
  4. Bring the soup to a gentle boil. Lower the heat and let it simmer, uncovered, for about 35 minutes, or until the lentils and vegetables are tender.
  5. Remove the bay leaf. Taste and adjust the seasoning if needed.
  6. Serve hot, garnished with fresh chopped parsley for extra flavor and freshness.

Notes

Lentil soup is cherished around the world for its comforting simplicity and impressive nutritional value. It's a dish that adapts easily to various preferences, whether you lean towards a heartier, stew-like bowl or crave something lighter and more brothy. Its popularity comes from the ease of preparation and the endless room for customization, making it a meal you can return to throughout the year.

Practical Tips and Ingredient Substitutions

For an even creamier texture, consider blending a portion of the soup with an immersion blender—just be careful to leave some of the lentils and vegetables intact for that rustic bite. If you don't have smoked paprika, a dash of regular paprika with a sprinkle of ground coriander brings nice depth. Swap carrots with sweet potatoes for a subtle sweetness, or use leeks instead of onions for a milder flavor.
Low on vegetable broth? Use water and add an extra pinch of your favorite herbs or a vegan bouillon cube for a quick flavor boost. For added protein, throw in chopped kale, spinach, or even some cooked quinoa at the end.

Technique Insights

Always rinse lentils thoroughly before cooking to remove excess starch and any small debris. Avoid boiling too vigorously; a gentle simmer helps the lentils cook evenly and prevents them from falling apart, preserving that pleasant, slightly firm texture. If using a pressure cooker, reduce cooking time to about 12-15 minutes on high pressure.

Serving Ideas and Variations

Turn your lentil soup into a full meal by serving it with crusty whole-grain bread or pita. Top each bowl with a squeeze of fresh lemon and an extra drizzle of olive oil for a fresh, vibrant finish. Like a spicy kick? Add a pinch of red pepper flakes with the garlic or finish with chopped chili at the table.
This soup is perfect for meal prep—its flavor deepens after a night in the fridge. Try doubling the recipe and freezing portions for busy days. You can even turn leftovers into a hearty pasta sauce or use it as a protein-rich filling for vegetable wraps. With such versatility, lentil soup is bound to become a staple in any kitchen!