Lentil Soup
This Lentil Soup is hearty, filling, and made with simple pantry ingredients. An easy one-pot recipe that’s budget-friendly, flavorful, and perfect for meal prep.
Servings 6
Calories 198kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 1 sweet onion diced, about 1 cup
- 2 carrots peeled and sliced, about 1 cup
- 2 celery stalks sliced, about 1 cup
- 3 cloves garlic minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 1 cup dried brown lentils rinsed
- 6 cups vegetable broth
- 1 cup water
- 1 bay leaf
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 tbsp apple cider vinegar
- 1 tbsp chopped fresh parsley for garnish, optional
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6 to 7 minutes, until softened. Stir in the garlic and cook for 30 seconds.
- Stir in the cumin, smoked paprika, and thyme, and cook for 30 seconds to bloom the spices.
- Add the lentils, broth, water, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 30 to 35 minutes, until the lentils are tender.
- Remove the bay leaf. Stir in the vinegar to brighten the flavors. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with parsley if desired.
Notes
- Thicker soup: Mash a small portion of the lentils with the back of a spoon and stir them back in.
- Extra veggies: Spinach, kale, or diced tomatoes can be added during the last 5 minutes.
- Lentil swap: Dried green lentils can also be used. Red lentils cook faster and will create a softer, more blended texture.
- Flavor boost: A drizzle of olive oil or a sprinkle of Parmesan on top is delicious.
Nutrition
Calories: 198kcal | Carbohydrates: 29g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1353mg | Potassium: 464mg | Fiber: 11g | Sugar: 6g | Vitamin A: 4064IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg
