Lentil Soup
A warmly spiced Mediterranean lentil soup simmered with tomatoes, carrots, and cumin until thick and nourishing. Finished with a squeeze of lemon, it's deeply satisfying and naturally vegan.
Ingredients
- 2 cups dried red lentils, rinsed
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 can canned diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook until softened, about 8 minutes.
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2
Add 4 cloves minced garlic cloves and cook 1 minute. Add 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, and 1/4 tsp ground turmeric and toast, stirring, for 30 seconds.
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3
Add 2 cups rinsed dried red lentils, 1 can canned diced tomatoes, 6 cups low-sodium vegetable broth, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Bring to a boil.
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4
Reduce heat, cover partially, and simmer until lentils are completely soft and soup has thickened, about 30 to 35 minutes.
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5
Use an immersion blender to partially blend the soup for a creamier texture, leaving some whole lentils.
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6
Stir in 2 tbsp fresh lemon juice and adjust seasoning.
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7
Ladle into bowls and garnish with 1/4 cup chopped fresh parsley.