Description
This Classic Lentil Soup is a hearty, comforting dish packed with nutritious green lentils, savory vegetables, and warming spices. Perfect as a wholesome meal on its own or served with crusty bread, this soup combines simple ingredients with rich flavors. The soup is simmered gently on the stovetop to develop its robust taste and finished with fresh lemon juice and parsley for a bright, fresh touch.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- 2 tablespoons chopped parsley, for garnish
Spices & Seasonings
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Black pepper, to taste
Liquids & Lentils
- 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
Instructions
- Aromatics: Warm the olive oil in a dutch oven or large pot over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened. Then add the sliced carrots and celery and sauté for an additional 1 minute. Stir in the tomato paste and mix it evenly with the vegetables. Continue sautéing for 2 to 3 minutes, stirring occasionally to deepen the flavor.
- Spices: Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Stir well, and sauté everything together for 1 minute to toast the spices and release their aromas.
- Simmer: Pour in the rinsed lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Stir well to combine all ingredients. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium and allow the soup to simmer gently for 20 to 30 minutes, stirring occasionally, until the lentils are tender. If the soup thickens too much during cooking, add the remaining cup of water gradually to adjust the consistency to your liking.
- Finishing Touches: Remove and discard the bay leaves from the soup. Stir in the fresh lemon juice to brighten the flavors. Taste and season with salt and additional black pepper if needed.
- Serve: Ladle the lentil soup into bowls and garnish with a sprinkling of chopped fresh parsley. Serve warm, accompanied by crusty bread if desired. Store any leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
Notes
- For an oil-free version, replace the olive oil with ¼ cup of water and sauté the vegetables as directed, adding more water as needed to prevent sticking.
- Adjust the amount of water to achieve your preferred soup thickness during simmering.
- This soup freezes well and reheats easily, making it perfect for meal prep.
- Use fresh lemon juice for the best bright and tangy finish.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
