Lentil Soup: A Hearty Healthy Bowl
This rustic yet refined lentil soup is the ultimate comfort food, featuring tender brown or green lentils swimming in a savory, herb-flecked broth. It's a naturally satisfying, protein-packed meal that comes together in under an hour with simple, honest ingredients. Perfect for a cozy family dinner, this soup proves that the best meals are often the simplest.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander (for rinsing lentils)
- Ladle
- Soup bowls
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 ½ cups brown or green lentils, rinsed
- 6 cups low-sodium vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- Fresh parsley, chopped, for garnish
- Extra-virgin olive oil for drizzling optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7-8 minutes.
- Add the minced garlic, ground cumin, and smoked paprika to the pot. Cook for 1 minute more, stirring constantly, until the garlic is fragrant and the spices are toasted.
- Pour in the rinsed lentils, diced tomatoes (with their juices), vegetable broth, and bay leaf. Stir everything together, scraping up any browned bits from the bottom of the pot.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for 30-35 minutes, or until the lentils are tender but still hold their shape.
- Once the lentils are cooked, remove the bay leaf and discard it. Stir in the fresh lemon juice. Taste the soup and season generously with salt and pepper. If the soup is too thick, add a splash more broth or water to reach your desired consistency.
- Ladle the hot soup into bowls. Garnish with a generous sprinkle of fresh parsley and a drizzle of olive oil if desired. Serve immediately with crusty bread for dipping.
Notes
Storage: This soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months. For a heartier texture, stir in a cup of cooked brown rice or quinoa. To make it spicier, add a pinch of red pepper flakes or a diced jalapeño with the garlic. For a deeper savory flavor, add a Parmesan rind to the pot while simmering. Always add lemon juice at the end of cooking, as adding it early can prevent the lentils from softening properly.