Description
Classic Lentil Soup is a hearty, nutritious, and flavorful dish featuring green lentils simmered with aromatic vegetables, spices, and crushed tomatoes. This comforting soup is easy to prepare, perfect for a wholesome meal any day of the week, and garnished with fresh parsley and a touch of lemon juice for brightness.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
Spices and Seasonings
- 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 (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
Finishing Touches
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley, for garnish
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 translucent. Add the sliced carrots and celery and sauté for 1 minute more. Stir in the tomato paste and cook for another 2 to 3 minutes, stirring occasionally, until the paste is evenly distributed and slightly caramelized.
- Spices: Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Mix well and sauté for 1 minute to lightly toast the spices and enhance their flavors.
- Simmer: Pour in the rinsed green lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Stir everything to combine. Increase the heat to bring the soup to a boil, then reduce heat to medium and let it simmer uncovered for 20 to 30 minutes, stirring occasionally, until the lentils are tender. If the soup becomes too thick during cooking, add the remaining water as needed to reach your desired consistency.
- Finishing Touches: Remove and discard the bay leaves. Stir in the fresh lemon juice and adjust seasoning with salt and more black pepper if necessary. Mix well to incorporate flavors.
- Serve: Ladle the soup into bowls and sprinkle with chopped fresh parsley for garnish. Serve warm. Store any 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, adding additional water as needed to prevent sticking.
- The soup can be made thicker or thinner by adjusting the amount of water added.
- For added protein, consider adding cooked diced chicken or sausage if not vegetarian.
- This soup tastes even better the next day as the flavors meld.
- Feel free to swap green lentils for brown lentils, but cooking time may vary slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
