Hearty Lentil Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish, optional

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, carrots, and celery, cooking for another 5 minutes.
4. 4 Add lentils, vegetable broth, water, cumin, smoked paprika, salt, and pepper.
5. 5 Bring to a boil, then reduce heat and simmer uncovered for about 40 minutes, stirring occasionally, until lentils are tender.
6. 6 Taste and adjust seasoning if needed.
7. 7 Garnish with fresh parsley before serving, if desired.

Nutrition

Tips

• For a creamier soup, blend half of the soup and stir it back into the pot.
• Add a splash of lemon juice or vinegar for brightness.
• Swap in diced tomatoes for extra flavor.
• Use vegetable broth with herbs for added depth.
• Ensure lentils are fully tender but not mushy.

Storage

Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Serve with crusty bread.
• Pair with a fresh green salad.
• Top with a dollop of Greek yogurt.
• Add a sprinkle of grated Parmesan cheese.

FAQ