Description
A comforting and hearty lentil soup, perfect for any rainy afternoon or busy weeknight.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper, to taste
- 2 cups dry green lentils, sorted and rinsed
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 3–4 cups water
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley, for garnish
Instructions
- Warm the olive oil in a Dutch oven over medium heat until shimmering.
- Sauté the diced onion for 2-3 minutes until translucent.
- Add the sliced carrots and celery; sauté for another minute.
- Stir in the tomato paste and cook for another 2-3 minutes.
- Add minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper; sauté for 1 minute.
- Mix in the rinsed lentils, crushed tomatoes, vegetable broth, and 3 cups of water.
- Bring to a boil, then reduce to medium heat and simmer for 20-30 minutes.
- Remove bay leaves, stir in lemon juice, and adjust seasoning.
- Serve warm, garnished with chopped parsley.
Notes
This soup can be made in large batches and freezes well. Experiment with different spices and toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 16g
- Protein: 13g
- Cholesterol: 0mg
Keywords: soup, comfort food, lentils, vegetarian, easy recipe, weeknight dinner