Description
This Classic Lentil Soup is a hearty, wholesome meal perfect for any season. Made with green lentils, fresh vegetables, and warming spices, it delivers comforting flavors and nutritious benefits in every bowl. The soup features a savory blend of sautéed aromatics, tomato paste, and a mix of herbs and spices, simmered to tender perfection. Garnished with fresh parsley and a splash of lemon juice, this easy-to-make recipe is ideal for weeknight dinners or meal prep, and can be enjoyed by vegetarians and vegans alike.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper, to taste
- Salt, to taste (add as needed)
Legumes and Liquids
- 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 they start to soften. Then, add the sliced carrots and celery and sauté for an additional 1 minute. Stir in the tomato paste and mix it evenly with the vegetables, cooking for 2 to 3 minutes while stirring occasionally to deepen the flavors.
- Spices: Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Stir well to combine and sauté for about 1 minute, allowing the spices to toast and release their aromas, enhancing the overall depth of the soup.
- Simmer: Pour in the sorted and rinsed lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Stir everything together before bringing the mixture to a boil over high heat. Once boiling, reduce the heat to medium and let the soup simmer gently for 20 to 30 minutes, stirring occasionally, until the lentils become tender. If the soup becomes too thick during cooking, add the remaining cup of water to reach your preferred consistency.
- Finishing Touches: Remove and discard the bay leaves from the soup. Stir in the fresh lemon juice to brighten the flavors. Taste the soup and season with salt and additional black pepper if needed to balance the flavors perfectly.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm and enjoy immediately. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months for convenient future meals.
Notes
- Oil-Free Option: To make the soup oil-free, substitute the olive oil with 1/4 cup of water. Sauté the vegetables using the water, adding more as needed to prevent sticking, while following the same cooking steps.
- The soup thickens upon standing—add extra water when reheating to adjust consistency.
- For added protein or variation, diced smoked sausage or ham can be added if not keeping vegetarian.
- Use red lentils as an alternative for a quicker cook time but note the texture will be softer.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
