Description
A hearty and flavorful lentil soup, perfect for a comforting meal. This recipe uses simple ingredients to create a rich and satisfying dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried cumin
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in rinsed lentils, vegetable broth, diced tomatoes, dried thyme, and cumin.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh parsley, if desired.
Notes
- For a thicker soup, you can mash some of the lentils against the side of the pot with a spoon.
- This soup freezes well. Store in an airtight container for up to 3 months.
- Adjust spices to your preference. A pinch of red pepper flakes can add a little heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg