Description
A hearty and nutritious one-pot green lentil soup featuring carrots, onions, celery, and aromatic spices. This comforting soup combines tender lentils with flavorful vegetables and spices, simmered to perfection in a savory broth. Perfect for a wholesome family meal or meal prep.
Ingredients
Scale
Main Ingredients
- 2 Tbsp olive oil
- 1 cup finely chopped onion
- 1 cup finely chopped carrots (divided)
- 1 cup finely chopped celery (divided)
- 1-2 cloves finely minced garlic
- 2 tsp kosher salt
- 1 pound lentils (rinsed)
- 2 cans diced tomatoes with juice (14.5 oz cans each)
- 2 quarts chicken or vegetable stock (preferably homemade)
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- lemon juice or balsamic vinegar (Optional)
Instructions
- Prepare Vegetables: Finely chop all of the vegetables including onions, carrots, celery, and garlic to ensure they cook evenly and release their flavors into the soup.
- Sauté Base Vegetables: Heat olive oil in a large dutch oven over medium heat. Add the chopped onion, half of the carrots and celery, along with kosher salt. Cook for 6-7 minutes until vegetables are soft and onions translucent, stirring occasionally. Add garlic and cook for another 30 seconds to enhance aroma.
- Add Lentils and Liquids: Stir in rinsed lentils, diced tomatoes with juice, chicken or vegetable stock, ground coriander, cumin, and black pepper. Mix well, increase heat to high and bring the soup to a boil.
- Simmer Soup: Once boiling, reduce heat to low and let the soup simmer uncovered for 35-45 minutes until lentils are tender and flavors meld together.
- Garnish and Serve: Ladle soup into bowls, topping each serving with the remaining raw chopped celery and carrots for freshness. Optionally, add a splash of fresh lemon juice or balsamic vinegar to brighten the flavors. Serve immediately.
Notes
- Use homemade vegetable or chicken stock for best flavor, but store-bought works fine.
- Adjust garlic cloves based on your preference for pungency.
- For a vegan version, use vegetable stock instead of chicken.
- Lemon juice or balsamic vinegar enhances the soup’s brightness but is optional.
- Leftovers store well and reheat beautifully for an easy lunch or dinner.
