Description

This lentil soup is the perfect balance of hearty and healthy. With tender lentils, flavorful vegetables, and aromatic spices, it’s a dish that warms both body and soul. Quick to prepare, full of nutrients, and endlessly adaptable, it’s a recipe I return to time and again, especially on chilly evenings. Perfect for a weeknight dinner or meal prep, it also pairs wonderfully with simple sides like crusty bread or a fresh green salad.

Ingredients

Scale

1 cup red or brown lentils, rinsed
1 large onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can diced tomatoes or 2 fresh tomatoes, chopped
6 cups vegetable or chicken broth
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon turmeric
1 bay leaf
Salt and pepper to taste
Optional: fresh parsley, lemon juice, spinach or kale

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and celery until soft and fragrant.
Add carrots and spices, cooking for 2-3 minutes to toast the spices lightly.
Stir in lentils, tomatoes, and broth. Add bay leaf and black pepper. Bring to a gentle boil.
Reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.
Remove bay leaf, adjust seasoning, and stir in any optional greens.
Serve hot, garnished with parsley and a squeeze of lemon if desired.

Notes

Adjust spices and salt gradually to suit your taste.
Add lemon or vinegar at the end to brighten flavors.
Serve with crusty bread or a simple salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stove-top
Cuisine: International

Nutrition

Serving Size: 6
Calories: 210
Sugar: 4g
Sodium: 650mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg