Description
A comforting and nutritious lentil soup made with brown or green lentils, fresh vegetables, and aromatic spices. This easy, healthy recipe offers a warm, hearty meal perfect for any time, packed with fiber, protein, and vibrant flavors.
Ingredients
Scale
Ingredients
- 1 cup Brown or Green Lentils (soak briefly to speed up cooking)
- 2 medium Carrots (diced)
- 2 stalks Celery (finely chopped)
- 1 medium Yellow Onion (sautéed until translucent)
- 3 cloves Garlic (minced)
- 4 cups Vegetable Broth (low-sodium)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 leaf Bay Leaf
- 1 teaspoon Fresh Thyme (optional)
- Salt (to taste)
- Black Pepper (to taste)
- 2 tablespoons Fresh Parsley (chopped)
- 1 tablespoon Lemon Juice (squeezed)
- 1 tablespoon Olive Oil (for drizzling and sautéing)
Instructions
- Prepare the lentils: Rinse lentils thoroughly under cold water using a colander, removing any debris until the water runs clear. Lightly pat them dry and set aside.
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, cooking for about 5 minutes until the onions become translucent and the vegetables soften.
- Add aromatics and spices: Stir in minced garlic, ground cumin, smoked paprika, fresh thyme sprigs, and bay leaf. Cook for 1 minute until the mixture becomes fragrant, enhancing the soup’s depth of flavor.
- Add lentils and broth: Pour the rinsed lentils into the pot, followed by the low-sodium vegetable broth. Stir gently to combine all the ingredients evenly.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25–30 minutes until lentils are tender and the broth thickens slightly.
- Season and finish: Remove the bay leaf and thyme sprigs. Season the soup with salt and black pepper to taste. Just before serving, squeeze in fresh lemon juice for brightness and a subtle tang.
- Serve: Ladle the hot soup into bowls, drizzle with a tablespoon of olive oil, and sprinkle freshly chopped parsley on top for garnish and freshness. Enjoy your nourishing homemade lentil soup!
Notes
- Soaking lentils briefly can help reduce cooking time but is optional.
- Use low-sodium vegetable broth to better control the saltiness of the soup.
- Fresh thyme is optional but adds a wonderful herbal aroma; dried thyme can be substituted if necessary.
- Drizzling olive oil at the end adds richness and a silky texture.
- This soup pairs well with crusty whole-grain bread or a side salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lentil soup, healthy soup, vegetarian soup, easy lentil recipe, plant-based protein, hearty soup, Mediterranean soup, low-fat soup, homemade lentil soup
