Intro:
Simple Lentil Soup is a healthy, hearty, and comforting meal that’s perfect for weeknights or meal prep. Packed with protein-rich lentils, fresh vegetables, and warming spices, this soup is not only nutritious but also easy to make with ingredients you likely already have in your kitchen. Ideal for vegetarians and meat-eaters alike, it’s a versatile dish that can be served on its own or paired with crusty bread for a satisfying meal. With its rich flavors, tender lentils, and vibrant vegetables, this lentil soup is a go-to recipe for anyone looking for a quick, wholesome, and budget-friendly dinner.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4–6
Total Calories: ~200 per serving
Ingredients
- 1 cup dry lentils (green or brown), rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Optional garnish: chopped parsley, lemon wedges, or a drizzle of olive oil
Directions
- Sauté the vegetables
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook for 5–7 minutes, until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add spices
- Add ground cumin, dried thyme, and smoked paprika (if using). Stir for 30 seconds to release the flavors.
- Add lentils and liquids
- Add the rinsed lentils, diced tomatoes, and broth. Stir to combine.
- Simmer the soup
- Bring the soup to a boil, then reduce heat to low.
- Cover and simmer for 25–30 minutes, or until the lentils are tender.
- Season and serve
- Taste and adjust with salt and pepper.
- Optional: garnish with chopped parsley, a squeeze of lemon, or a drizzle of olive oil.
- Serve hot with crusty bread or as a hearty main dish.
Chef’s Tip:
For a richer flavor, sauté the vegetables in a little olive oil with a splash of soy sauce or balsamic vinegar. If you prefer a creamier texture, use an immersion blender to partially puree the soup while keeping some lentils whole.