Ah, Lentil Soup—a hearty, healthy, and comforting dish that’s easy to make and packed with flavor. Here’s a complete recipe:
Hearty Lentil Soup Recipe
Ingredients (Serves 4–6)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 cup dried lentils (green, brown, or red)
- 6 cups vegetable or chicken broth
- 1 can (14.5 oz / 400 g) diced tomatoes
- 2 bay leaves
- Salt and pepper, to taste
- Optional: 2 cups chopped spinach or kale for added greens
- Optional garnish: lemon wedges, fresh parsley, or a drizzle of olive oil
Instructions
- Sauté the aromatics
- In a large pot, heat olive oil over medium heat.
- Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
- Add spices
- Stir in cumin, paprika, and thyme. Cook 1 minute to bloom the flavors.
- Add lentils & liquid
- Add lentils, broth, diced tomatoes, and bay leaves.
- Bring to a boil, then reduce heat to low.
- Simmer
- Cover partially and simmer for 25–35 minutes, until lentils are tender.
- Optional greens
- Stir in spinach or kale in the last 5 minutes of cooking until wilted.
- Season & serve
- Remove bay leaves.
- Taste and adjust with salt, pepper, or a squeeze of lemon for brightness.
- Serve with crusty bread or over rice for a fuller meal.
Tips & Variations
- Texture: For a creamier soup, use an immersion blender to puree half the soup.
- Protein boost: Add cooked sausage, ham, or diced chicken.
- Spice variation: Add a pinch of cayenne or smoked paprika for heat.
- Make-ahead: Soup keeps well in the fridge for 3–4 days and freezes beautifully.
If you want, I can give a “Mediterranean-style lentil soup” version with lemon, garlic, and fresh herbs that’s bright and vibrant, perfect for a lighter twist.
Do you want me to do that version?
