Description
A heartwarming bowl of Classic Lentil Soup that is simple, satisfying, and perfect for all occasions.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 carrots (sliced)
- 2 stalks celery (sliced)
- 1 tablespoon tomato paste
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper (to taste)
- 2 cups dry green lentils (sorted and rinsed)
- 1 14.5 ounce can crushed tomatoes
- 4 cups vegetable broth
- 3–4 cups water
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Warm the olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes tender.
- Stir in the sliced carrots and celery, cooking for another minute. Then, add in the tomato paste and sauté for an additional 2-3 minutes.
- Toss in the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and a generous pinch of black pepper. Sauté for just 1 minute.
- Add the rinsed lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Bring everything to a boil, then reduce the heat and let it simmer for 20-30 minutes until the lentils are tender.
- Remove the bay leaves, stir in the fresh lemon juice, and adjust the seasoning to taste.
- Serve warm, garnished with parsley.
Notes
Leftovers can be refrigerated for up to 5 days or frozen for about two months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: lentil soup, hearty soup, vegan soup, easy soup, comforting soup