Vegetable Lentil Soup
Hearty and nutritious lentil soup packed with fresh vegetables and aromatic spices.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 cup dried green or brown lentils
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Rinse the lentils under cold water until the water runs clear. Drain and set aside.
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until softened.
Add the minced garlic, cumin, paprika, and turmeric. Stir for 1 minute until fragrant.
Pour in the vegetable broth, diced tomatoes, and drained lentils. Add the bay leaf and bring to a boil.
Reduce heat to low, cover, and simmer for 25-30 minutes until the lentils are tender.
Season with salt and pepper to taste. Remove the bay leaf before serving.
Garnish with fresh parsley and serve hot with crusty bread if desired.
Chef's Tips
- Lentil Tip: Soak lentils for 30 minutes before cooking to reduce cooking time.
- Spice Variations: Add a pinch of chili flakes for a spicy kick.
- Texture: For a creamier soup, blend half of the soup before serving.
- Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Extra Veggies: Feel free to add spinach or kale in the last 5 minutes of cooking for extra nutrition.
