Description
This Classic Lentil Soup is a hearty and wholesome dish packed with nutritious green lentils, fresh vegetables, and comforting spices. Perfect for a cozy meal, it features a flavorful blend of sautéed aromatics, tomato, and vegetable broth, simmered to tender perfection and brightened with lemon juice and fresh parsley garnish.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
Spices & Flavorings
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper, to taste
- 1 tablespoon fresh lemon juice
- Salt, to taste (optional)
Main Ingredients
- 2 cups dry green lentils, sorted and rinsed
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 3-4 cups water (adjust as needed)
Garnish
- 2 tablespoons chopped parsley
Instructions
- Aromatics: 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 softened. Add the sliced carrots and celery, sauté for an additional 1 minute. Stir in the tomato paste to coat the vegetables evenly. Continue sautéing for 2 to 3 minutes, stirring occasionally to develop flavor.
- Spices: Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Mix everything well and cook for 1 minute to toast the spices, releasing their aroma and enhancing the depth of the soup.
- Simmer: Pour in the rinsed green lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Stir to combine all ingredients. Bring the mixture to a vigorous boil over high heat, then reduce to medium heat to let it simmer gently. Cook uncovered for 20 to 30 minutes, stirring occasionally, until the lentils are tender. If the soup becomes too thick, add the remaining 1 cup of water to achieve desired consistency.
- Finishing Touches: Remove and discard the bay leaves from the soup. Stir in the fresh lemon juice to brighten the flavors. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the warm soup into bowls and garnish with chopped fresh parsley. Enjoy immediately or store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months for later enjoyment.
Notes
- Oil-Free Option: Replace the olive oil with ¼ cup water and sauté the vegetables accordingly, adding more water gradually to prevent sticking.
- Adjust water quantity to achieve your preferred soup thickness.
- This soup freezes well; consider portioning before freezing for convenient future meals.
- For a thicker or creamier texture, partially blend some of the soup before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg
