Description
Classic Lentil Soup is a hearty and nutritious dish featuring green lentils simmered with aromatic vegetables, warm spices, and a touch of tomato for richness. This comforting soup is easy to prepare, perfect for a wholesome meal, and garnished with fresh parsley and lemon juice for a bright finish.
Ingredients
Scale
Base Ingredients
- 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
Main Ingredients
- 2 cups dry green lentils, sorted and rinsed
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 3-4 cups water
- 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 softened. Add the sliced carrots and celery and sauté for 1 additional minute. Stir in the tomato paste until evenly distributed and continue to sauté for 2 to 3 minutes, stirring occasionally.
- Spices: Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Stir well to combine and sauté for 1 minute to toast the spices and enhance their flavors.
- Simmer: Add the rinsed lentils, crushed tomatoes, vegetable broth, and 3 cups of water to the pot. Stir well and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer uncovered for 20 to 30 minutes, stirring occasionally, until the lentils are tender. If the soup becomes too thick, add the additional cup of water as needed to reach desired consistency.
- Finishing Touches: Remove and discard the bay leaves from the soup. Stir in the fresh lemon juice and adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm. Store any leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
Notes
- Oil-Free Option: Substitute the olive oil with ¼ cup of water to sauté the vegetables, adding more water as needed to prevent sticking.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days, or freeze in portions for up to 2 months.
- Consistency: Adjust soup thickness by adding additional water during simmering.
- Serving Suggestions: Serve with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 cup (approx. 250 ml)
- Calories: 210
- Sugar: 4g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
