Hearty Classic Lentil Soup
Enjoy a hearty bowl of classic lentil soup, packed with flavor and nutrients. This comforting, protein-rich dish combines tender lentils, aromatic vegetables, and warm spices for a meal that nourishes the body and soothes the soul.
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients
Main Ingredients
- 1 cup lentils rinsed and drained
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 can diced tomatoes 14 oz (400 g)
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp cumin
- 1 tsp thyme dried or fresh
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Rinse lentils under cold water and prepare all vegetables by chopping and dicing as needed.
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until soft and fragrant.
- Add minced garlic and cook for another minute, being careful not to burn it.
- Stir in lentils and diced tomatoes. Mix until well combined.
- Pour in vegetable broth, then add bay leaf, cumin, thyme, salt, and pepper. Stir well.
- Bring the mixture to a boil, then reduce heat and simmer for 25–30 minutes or until lentils are tender.
- Remove the bay leaf and stir. Adjust seasoning if needed.
- Serve hot, optionally garnished with fresh parsley, and enjoy with crusty bread or a side salad.
Notes
This lentil soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For a creamier texture, blend a portion of the soup and mix it back in before serving. Add chili flakes for extra heat or stir in spinach for added nutrition.