Lentil Soup
A hearty and nutritious lentil soup perfect for a comforting meal. Packed with vegetables and seasoned to perfection, it's easy to make and full of flavor.
Ingredients
Oil
- 2 tablespoons olive oil
Vegetables
- 1.5 cups diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic minced
Lentils
- 1 pound dried brown or green lentils
Canned Goods
- 1 can diced tomatoes 14.5 oz or 411g, with juice
Broth
- 8 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes adjust to taste
Salt and Pepper
- to taste salt and black pepper
Greens
- 2 cups fresh spinach or kale roughly chopped
- 2 tablespoons fresh lemon juice
Garnish
- chopped fresh parsley
Instructions
- Rinse lentils and chop vegetables and greens.
- Heat oil, cook onion 5 min, add carrots, celery, and garlic, cook until softened.
- Add spices, cook 1 min, then add tomatoes and cook 2-3 min.
- Stir in lentils, bay leaves, add broth, bring to boil, then simmer 35-45 min until tender.
- Remove bay leaves, add greens, cook 2-3 min, stir in lemon juice, season with salt and pepper.
Notes
For a creamier texture, blend half the soup before serving.