Description
A hearty, comforting, and flavorful lentil soup recipe that’s easy to make and perfect for any occasion. Packed with vegetables and warming spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes (optional)
- 1 cup brown or green lentils, rinsed and picked over
- 8 cups vegetable broth (or chicken broth)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2. Add minced garlic, dried thyme, dried rosemary, smoked paprika, cumin, and red pepper flakes (if using). Cook, stirring constantly, for 1 minute until fragrant.
- 3. Stir in rinsed lentils.
- 4. Add vegetable broth, diced tomatoes (with juices), and bay leaf. Stir to combine.
- 5. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender. Stir occasionally.
- 6. Remove and discard bay leaf. Stir in balsamic vinegar.
- 7. Season generously with salt and freshly ground black pepper to taste.
- 8. Ladle into bowls and garnish with fresh parsley.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave. Add water or broth if needed to adjust consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 6g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 15g