Description
A hearty and comforting lentil soup filled with aromatic vegetables and spices, perfect for weeknight dinners.
Ingredients
Scale
- 400 g (2 cups) mixed brown and red lentils, rinsed
- 300 g (2 medium onions, diced)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 30 g (2 tbsp) tomato paste
- 400 g (14 oz can) diced tomatoes
- 1.2 L (5 cups) low-sodium vegetable stock
- 30 ml (2 tbsp) olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 30 ml (2 tbsp) lemon juice
- 15 g (1/2 cup) chopped fresh parsley or cilantro
- Salt, to taste
- Black pepper, to taste
Instructions
- Sort and rinse the lentils thoroughly.
- Dice the onions, carrots, and celery into small pieces.
- Sweat the vegetables in olive oil until translucent.
- Add garlic, spices, and tomato paste; cook until fragrant.
- Pour in lentils, diced tomatoes, and vegetable stock; add bay leaf.
- Bring to a gentle boil, then reduce heat and simmer.
- Remove bay leaf and adjust texture with an immersion blender if desired.
- Stir in lemon juice and season to taste before serving.
Notes
This soup tastes better the next day. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 6 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 16 g
- Protein: 15 g
- Cholesterol: 0 mg