Hearty Lentil Soup
A comforting and nutritious lentil soup with vegetables and aromatic spices.
10 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 cup dried lentils, rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 4 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
320Calories
18gProtein
45gCarbs
8gFat
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Instructions
1
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
2
Add minced garlic, cumin, coriander, and turmeric. Stir well and cook for 1 minute until fragrant.
3
Pour in the rinsed lentils and stir to coat with the spices and vegetables.
4
Add vegetable broth and bay leaf. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
5
Season with salt and pepper to taste. Remove the bay leaf before serving.
6
Garnish with fresh parsley and serve hot with crusty bread.
Chef's Tips
- Lentil Variety: Brown or green lentils work best for this soup as they hold their shape well.
- Extra Flavor: Add a splash of lemon juice or a drizzle of olive oil before serving for extra brightness.
- Vegetable Options: Feel free to add other vegetables like potatoes or spinach for more variety.
- Storage: This soup keeps well in the fridge for up to 4 days and tastes even better the next day.
- Freezing: Lentil soup freezes well. Store in airtight containers for up to 3 months.
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