Description
A hearty and nutritious vegetarian lentil soup packed with vegetables and aromatic spices. This Mediterranean-inspired recipe is perfect for a warming meal and is both easy to make and richly flavorful.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale, chopped
Soups & Broth
- 1 cup dried brown or green lentils, rinsed
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups vegetable broth
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Optional Garnish
- Fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant but not browned.
- Add Lentils and Broth: Add the rinsed lentils, diced tomatoes with their juice, and vegetable broth to the pot.
- Season the Soup: Stir in ground cumin, dried thyme, paprika, bay leaf, salt, and black pepper to evenly distribute the spices.
- Simmer: Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are tender.
- Add Greens: Once the lentils are soft, add the chopped spinach or kale to the pot and cook for another 3 to 5 minutes until the greens are wilted.
- Finish Soup: Remove the bay leaf and stir in the lemon juice. Taste the soup and adjust seasoning with additional salt or pepper if necessary.
- Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm.
Notes
- For a softer texture, substitute red lentils but reduce simmer time accordingly.
- Add diced potatoes or zucchini to include more vegetables in the soup.
- The soup stores well in the refrigerator for up to 4 days and freezes well for longer storage.
