Hearty Lentil Soup
A comforting and nutritious lentil soup with vegetables and aromatic spices.
15 mins
Prep Time
45 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
- 6 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- 1 tbsp lemon juice
- Fresh parsley for garnish
Nutrition Facts
320Calories
18gProtein
45gCarbs
7gFat
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Instructions
1
Rinse the lentils under cold water and drain. Set aside.
2
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
3
Add minced garlic, cumin, coriander, and turmeric. Stir for 1 minute until fragrant.
4
Pour in the vegetable broth and add the rinsed lentils and bay leaf. Bring to a boil.
5
Reduce heat to low, cover, and simmer for 30-40 minutes until lentils are tender.
6
Season with salt and pepper to taste. Stir in lemon juice for brightness.
7
Remove the bay leaf. Serve hot, garnished with fresh parsley.
Chef's Tips
- Lentil Variety: Brown or green lentils work best for soup as they hold their shape well.
- Extra Flavor: Add a Parmesan rind while simmering for a richer taste.
- Texture: For a creamier soup, blend half of it before serving.
- Storage: This soup keeps well in the fridge for up to 5 days and freezes beautifully.
- Protein Boost: Add diced cooked chicken or sausage for extra protein.
- Spice Level: Add a pinch of red pepper flakes for some heat.
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