Description
Comforting and hearty lentil soup packed with flavor and nutrients, perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper, to taste
- Salt, to taste
- 2 cups dry green lentils, sorted and rinsed
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 3–4 cups water
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley, for garnish
Instructions
- Warm the olive oil in a dutch oven or large pot over medium heat. Add the diced onion and sauté for 2 to 3 minutes until translucent. Toss in the sliced carrots and celery, sauté for another minute, and stir in the tomato paste until evenly distributed, stirring for about 2 to 3 minutes.
- Add minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper. Sauté for another minute.
- Pour in the rinsed green lentils along with the crushed tomatoes, vegetable broth, and 3 cups of water. Stir to combine, bring to a boil over high heat, then reduce to medium and simmer gently for 20 to 30 minutes.
- Remove bay leaves, stir in fresh lemon juice, and season with salt and more pepper to taste.
- Ladle the soup into bowls and garnish with chopped parsley. Serve warm.
Notes
This soup is easy to customize with additional vegetables or spices to suit personal taste.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg