Lentil Soup Recipe
Nothing warms the soul quite like this Lentil Soup Recipe—simple, nutritious, and bursting with cozy flavors. Perfect for blustery autumn evenings or a quick lunch that feels like a hug.
Ingredients
- 1 Tbsp extra-virgin olive oil (or avocado oil)
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and diced (organic for best flavor)
- 2 celery stalks, diced
- 3 cloves garlic, minced (fresh for peak aroma)
- 1 tsp ground cumin (or smoked paprika)
- 1 tsp dried thyme (or a few fresh sprigs)
- 1 (14.5-oz) can diced tomatoes, with juices (Muir Glen recommended)
- 1 cup dried brown or green lentils, rinsed and sorted
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 bay leaf
- 3/4 tsp kosher salt (adjust to taste)
- Freshly ground pepper, to taste
- 2 cups chopped kale or spinach (optional but extra nutritious)
- 1 Tbsp red wine vinegar or lemon juice (for brightness)
- Chopped parsley or cilantro, for garnish
Instructions
- Heat oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until veggies soften.
- Add garlic, cumin, and thyme. Stir in diced tomatoes and broth.
- Stir in lentils and bay leaf, bring to a boil, then simmer until lentils are tender.
- Stir in kale or spinach and cook until wilted. Season with salt, pepper, and red wine vinegar or lemon juice.
- Ladle into bowls, garnish with herbs, and serve warm.
Notes
Stirring in acid at the end—lemon juice or vinegar—makes the flavors pop. Rinsing lentils well cuts down on foam and keeps the broth clear.
Nutrition
Calories: 250kcal
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