Description

This Classic Lentil Soup is a hearty and nutritious dish perfect for cozy meals. Made with green lentils, aromatic vegetables, and a blend of spices, it offers a comforting, flavorful experience with the freshness of lemon juice and parsley. Easy to prepare on the stovetop, this soup is both satisfying and wholesome.

Ingredients

Scale

Vegetables and Aromatics

2 tablespoons olive oil
1 yellow onion, diced
3 carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced

Spices and Seasonings

1 tablespoon tomato paste
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon cumin
2 bay leaves
Black pepper to taste

Legumes and Liquids

2 cups dry green lentils, sorted and rinsed
1 (14.5 ounce) can crushed tomatoes
4 cups vegetable broth
3-4 cups water

Finishing Ingredients

1 tablespoon fresh lemon juice
2 tablespoons chopped parsley for garnish

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Instructions

Aromatics: Warm the olive oil in a dutch oven or large pot over medium heat. Add the diced onion and sauté for 2 to 3 minutes until slightly softened. Then add the sliced carrots and celery, sautéing for an additional minute. Stir in the tomato paste and mix it evenly with the vegetables, cooking for another 2 to 3 minutes while stirring occasionally to deepen the flavors.
Spices: Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Stir well and sauté for 1 minute to toast and release the aromas of the spices.
Simmer: Pour in the rinsed lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Stir everything together and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently for 20 to 30 minutes. Stir occasionally and check if the lentils are tender. If the soup thickens too much, add the remaining 1 cup of water to adjust the consistency.
Finishing Touches: After the lentils are tender, remove and discard the bay leaves. Stir in the fresh lemon juice to brighten the flavors and adjust the seasoning with salt and additional pepper if needed.
Serve: Ladle the warm soup into bowls and garnish with a sprinkle of chopped fresh parsley. Enjoy immediately or store leftovers refrigerated up to 5 days, or frozen for up to 2 months.

Notes

Oil-Free: Replace the olive oil with ¼ cup water and sauté the vegetables as described, adding more water as needed to prevent sticking.
Consistency: Adjust water quantity during simmering to achieve your preferred soup thickness.
Storage: Refrigerate leftovers for up to 5 days or freeze for up to 2 months for best quality.

Nutrition

Serving Size: 1 cup
Calories: 230
Sugar: 6g
Sodium: 420mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4.3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg