Description
A hearty and flavorful lentil soup packed with vegetables and warm spices, perfect for a nutritious and comforting meal. This easy-to-make soup features sautéed onions, carrots, and celery combined with brown lentils, diced tomatoes, and aromatic spices, simmered until tender and finished with a splash of fresh lemon juice for brightness.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Soup Base and Spices
- 1 cup dried brown lentils
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground ginger
- Salt and pepper, to taste
Finishing Touch
- 2 tablespoons fresh lemon juice
Instructions
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onions, garlic, carrots, and celery, then sauté for about 5 minutes or until the vegetables are softened and fragrant.
- Add Lentils and Broth: Stir in the brown lentils, diced tomatoes with their juices, ground cumin, coriander, all-spice, and ginger. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender.
- Finish and Serve: Season the soup with salt and pepper to taste. Stir in fresh lemon juice to brighten the flavors. Ladle the soup into bowls and serve warm.
Notes
- Use brown lentils as they hold their shape well during cooking.
- You can adjust the spices to your preference or add a pinch of chili flakes for some heat.
- If the soup is too thick, add more vegetable broth or water to reach desired consistency.
- For a creamier texture, blend a portion of the soup before serving.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
