Hearty Lentil Soup (Printable)
Hearty lentils simmered with carrots, celery, tomatoes and warm spices. Vegan, protein-rich, perfect for chilly nights.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 can (14 oz) diced tomatoes, drained
→ Legumes
07 - 1 1/2 cups dried brown or green lentils, rinsed
→ Liquids
08 - 6 cups vegetable broth
09 - 1 bay leaf
→ Seasonings
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon black pepper
14 - Salt, to taste
15 - Juice of 1 lemon
16 - Fresh parsley, chopped, for garnish
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
02 - Stir in the garlic, ground cumin, smoked paprika, and ground coriander. Cook for about 1 minute, stirring constantly, until deeply fragrant.
03 - Add the rinsed lentils, drained diced tomatoes, vegetable broth, bay leaf, black pepper, and salt. Stir well to combine and bring the mixture to a rolling boil.
04 - Reduce the heat to low and simmer uncovered for 35 to 40 minutes, or until the lentils are fully tender and have absorbed much of the broth's flavor.
05 - Remove and discard the bay leaf. Stir in the fresh lemon juice and taste the soup, adjusting salt and pepper as needed.
06 - For a smoother, creamier consistency, partially blend the soup directly in the pot using an immersion blender, leaving some lentils whole for texture.
07 - Ladle the hot soup into bowls and garnish generously with chopped fresh parsley. Serve alongside crusty bread or over rice if desired.
# Expert Tips:
01 -
- The combination of cumin and smoked paprika creates this incredible depth that tastes like it simmered all day even though it comes together in under an hour.
- Its one of those rare soups that actually tastes better the next day, making it perfect for batch cooking and lazy lunches.
02 -
- The lentils will continue absorbing liquid as they sit, so if you plan to refrigerate leftovers you might want to stop cooking slightly earlier than you think.
- That splash of lemon juice at the end is absolutely essential, it transforms the entire flavor profile.
03 -
- Rinse your lentils thoroughly before cooking, I once found a small stone that would have ruined someone dinner.
- If the soup becomes too thick after refrigerating, add a splash of broth rather than water to maintain the flavor intensity.