Description
A hearty and comforting Classic Lentil Soup made with green lentils, fresh vegetables, aromatic spices, and a touch of tomato paste. This nutritious soup is perfect for a nourishing meal, featuring a delicious blend of sautéed aromatics, simmered lentils, and a fresh burst of lemon and parsley at the finish.
Ingredients
Scale
Aromatics
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
Spices & Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper, to taste
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
- 1 tablespoon fresh lemon juice
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. Then add the sliced carrots and celery, cooking for another 1 minute. Stir in the tomato paste and cook for an additional 2 to 3 minutes, stirring occasionally to evenly coat the vegetables.
- Spices: Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Stir to combine and sauté for 1 minute to toast the spices and develop their flavors.
- Simmer: Pour in the sorted and rinsed lentils, the can of crushed tomatoes, vegetable broth, and 3 cups of water. Stir the mixture well and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let the soup simmer gently 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 reach your desired consistency.
- Finishing Touches: Remove and discard the bay leaves. Stir in the fresh lemon juice to brighten the flavors. Taste and adjust the seasoning with salt and additional pepper if needed.
- Serve: Ladle the lentil soup into bowls and garnish with a sprinkle of chopped fresh parsley. Serve warm for a comforting, wholesome meal. Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
Notes
- Oil-Free Option: Replace the olive oil with 1/4 cup of water and sauté the vegetables accordingly, adding more water as needed to prevent sticking.
- Adjust water quantity based on preferred soup thickness.
- For a creamier texture, blend a portion of the soup before serving.
- Add a pinch of red pepper flakes if you prefer a bit of heat.
- Ensure lentils are well rinsed to remove any debris or dust before cooking.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
