Lentil Soup
A warming lentil soup that combines wholesome lentils, vibrant vegetables, and aromatic herbs, perfect for cozy family dinners or quick weeknight meals.
Ingredients
Base Ingredients
- 2 tbsp Olive Oil For a smooth, aromatic base.
- 1 large Yellow Onion (chopped) Adds sweetness and depth.
- 2 large Carrots (chopped) Incorporates sweetness and color.
- 2 stalks Celery (chopped) Provides a refreshing crunch.
- 4 cloves Garlic (minced) Imparts fragrant zest.
- 1 tsp Dried Thyme Adds herbaceous warmth.
- 1 tsp Ground Cumin Adds earthiness and spice.
- 8 cups Vegetable Broth (low sodium) Savory foundation for the soup.
- 1 1/2 cups Brown or Green Lentils (rinsed) Fiber-rich stars of the soup.
- 1 14.5 oz can Diced Tomatoes (undrained) Provides vibrant acidity.
- 1 tsp Salt (or to taste) Essential for flavor enhancement.
- 1/2 tsp Black Pepper (freshly ground, or to taste) Adds a little spice.
- to taste Fresh Parsley (for garnish, optional) Adds freshness and color.
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until softened and the onion is translucent.
- Stir in the minced garlic and cook for one minute until fragrant.
- Add the dried thyme and cumin, stirring for about 30 seconds until aromatic.
- Pour in the vegetable broth, followed by the diced tomatoes with their juices and rinsed lentils. Stir well.
- Add the bay leaf and bring to a rolling boil.
Cooking
- Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 40-50 minutes.
- Stir occasionally until lentils are tender.
- Remove the bay leaf, season with salt and pepper to taste, and serve hot.
Notes
For a heartier version, add diced potatoes, kale, or spinach in the last 10 minutes of cooking. Lemon juice can be added before serving for a zesty finish.