Lentil Soup
User Reviews
4.6
Lentil Soup
Description
The recipe starts with sautéing onion, carrot, celery, and garlic in olive oil until softened to build a savory base. A spice blend including coriander, turmeric, cumin, and smoked paprika is stirred in to infuse warmth and depth. Dry lentils are added along with vegetable or chicken broth, bay leaves, and crushed tomatoes, then simmered until the lentils become tender and the flavors meld. Fresh lemon juice is stirred in at the end to add brightness and balance the spices.
This lentil soup offers a wholesome combination of earthy lentils and subtly spiced vegetables. Its moderately thick consistency provides comforting warmth while maintaining the distinct textures of the ingredients. It makes a practical option for lunch or dinner and pairs well with fresh bread or a light salad.
The recipe notes emphasize cooling the soup before storage and outline proper techniques for refrigerating and reheating leftovers to preserve flavor and texture. Adding broth or water when reheating helps adjust thickness as desired.
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 1 medium carrot chopped
- 2 talks celery chopped
- 4 cloves garlic minced
- ½ teaspoon Coriander
- 1 teaspoon Turmeric
- 1 teaspoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 ½ cups lentils dry
- 6 cups vegetable broth or chicken broth, low sodium
- 2 bay leaf dried
- 14 ounce crushed tomatoes 1 can
- 2 tablespoon lemon juice freshly squeezed
Instructions
- Heat the olive oil in a Dutch Oven or a soup pot over medium heat. Add the chopped onion, carrot and celery. Cook for about 5 minutes until the onion is soft and translucent. Add the garlic and cook for another 30 seconds until aromatic.
- Add the coriander, turmeric, cumin, smoked paprika, salt, pepper and stir. Add the lentils, broth, bay leaves and crushed tomatoes. Stir everything together. Bring to a boil then reduce to medium-low and cook for 35 to 40 minutes, until the lentils are soft and tender.
- Discard the bay leaves and stir in the lemon juice. Taste for seasoning and adjust with salt and pepper as needed.
- Garnish with parsley or green onions and serve.
Notes
- Cool the soup to room temperature before refrigerating to ensure safe storage.
- Store leftovers in airtight containers; keep for 3-4 days in the fridge.
- Reheat gently on the stovetop or microwave, adding broth or water if the soup thickens too much.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 270kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 1438mg | 60% |
| Potassium | 806mg | 17% |
| Fiber | 17g | 68% |
| Sugar | 8g | 16% |
| Vitamin A | 2994IU | 60% |
| Vitamin C | 14mg | 16% |
| Calcium | 73mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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