Hearty Lentil Soup
Hearty Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups red lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 lemon, juiced, for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the rinsed red lentils, vegetable broth, diced tomatoes (undrained), cumin, turmeric, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils are tender and the soup has thickened. Stir occasionally to prevent sticking.
⏱️ 35 min
- 5
Remove the bay leaf before serving. Taste and adjust seasoning as needed.
⏱️ 1 min
- 6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lentil Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups red lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 lemon, juiced, for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed red lentils, vegetable broth, diced tomatoes (undrained), cumin, turmeric, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils are tender and the soup has thickened. Stir occasionally to prevent sticking.
⏱️ 35 min - 5
Remove the bay leaf before serving. Taste and adjust seasoning as needed.
⏱️ 1 min - 6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice.
⏱️ 1 min