Description
This Classic Lentil Soup recipe is a hearty and nutritious meal made with green lentils, fresh vegetables, and aromatic spices. Simmered to perfection in a large pot, it offers a comforting blend of flavors enhanced with lemon juice and parsley garnish. Perfect for a wholesome lunch or dinner, this soup is easy to prepare and can be stored for convenient leftovers.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
Spices & 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
- 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 translucent. Then add the sliced carrots and celery and sauté for an additional 1 minute. Stir in the tomato paste and cook for 2 to 3 minutes, stirring occasionally to evenly distribute and slightly caramelize the paste.
- Spices: Add minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Stir and sauté for about 1 minute to toast the spices and enhance their flavors without burning.
- Simmer: Add the rinsed green lentils, crushed tomatoes, vegetable broth, and 3 cups of water to the pot and stir well. Increase the heat to high to bring the mixture to a boil, then reduce to medium heat and let it simmer uncovered for 20 to 30 minutes, stirring occasionally. The lentils should become tender. If the soup thickens too much, gradually add up to 1 additional cup of water to reach your desired consistency.
- Finishing Touches: Remove and discard the bay leaves. Stir in the fresh lemon juice for brightness and adjust the seasoning with salt and additional black pepper if needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve immediately 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 to sauté the vegetables. Add more water as needed if the vegetables begin to stick to the pot during cooking.
- You can substitute green lentils with brown or red lentils but reduce the cooking time accordingly as red lentils cook faster.
- For a richer taste, use homemade vegetable broth or add a splash of extra virgin olive oil just before serving.
- Add a pinch of cayenne pepper if you prefer a spicier soup.
- This soup freezes well; cool completely before freezing in airtight containers.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
