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Lentil Soup

A hearty and flavorful lentil soup packed with vegetables and aromatic spices. This comforting soup is perfect for a chilly day and is both nutritious and satisfying.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Base
  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 4 cloves garlic minced
Main
  • 1.5 cups dry green or brown lentils rinsed
  • 28 ounce can diced tomatoes with juices
  • 6 cups vegetable broth or more if you prefer a thinner soup
  • 1 bay leaf
Spices
  • 1 tsp ground cumin
  • 1 tsp smoked paprika or regular if you prefer
  • 0.5 tsp ground turmeric
  • 0.5 tsp dried thyme or 1 tsp fresh thyme (optional)
  • Salt and black pepper to taste
Finishing
  • 1 Juice of 1 lemon or 1-2 tbsp red grape juice vinegar
  • 1-2 cups fresh spinach or kale chopped (optional)
  • Fresh parsley or cilantro chopped, for garnish

Method
 

  1. Sauté onion, carrots, and celery in olive oil until softened. Add garlic and cook until fragrant.
  2. Stir in cumin, smoked paprika, turmeric, thyme, salt, and pepper. Cook spices for 1-2 minutes.
  3. Add lentils, diced tomatoes, and vegetable broth. Add bay leaf and bring to a boil.
  4. Reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender. Add broth if needed.
  5. Add lemon juice or vinegar. Stir in spinach or kale (if using) and let wilt. Adjust seasonings.
  6. Ladle into bowls, garnish with parsley or cilantro, and serve warm.

Notes

For a richer flavor, use chicken broth instead of vegetable broth. You can also add a splash of balsamic vinegar for extra depth.