Description
This hearty Vegetarian Lentil Soup is a flavorful and nutritious meal, packed with tender lentils, fresh vegetables, and warm spices. Perfectly simmered to bring out rich, comforting flavors, it’s a wholesome dish ideal for any season and a great choice for a healthy vegetarian diet.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 cups chopped fresh spinach or kale
- Chopped fresh parsley, for garnish
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
Legumes & Liquids
- 1 1/2 cups dried brown or green lentils, rinsed and drained
- 8 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 bay leaf
- Salt and ground black pepper, to taste
- 2 tablespoons lemon juice
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, and sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and turmeric. Cook for an additional 1-2 minutes to allow the spices to release their aroma.
- Combine Lentils and Broth: Add the rinsed lentils, vegetable broth, diced tomatoes with juices, and the bay leaf to the pot. Stir everything together to combine all ingredients evenly.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 30-40 minutes, stirring occasionally, until the lentils are tender and cooked through.
- Season and Remove Bay Leaf: Remove the bay leaf and discard it. Season the soup with salt and freshly ground black pepper to your taste preferences.
- Add Greens: Stir in the chopped fresh spinach or kale and cook for 2-3 minutes, allowing the greens to wilt perfectly into the soup.
- Add Lemon Juice: Stir in the lemon juice just before serving to brighten the flavors and add a fresh zing.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley for an extra touch of freshness and color.
Notes
- You can swap spinach or kale with other leafy greens like Swiss chard or collard greens depending on your preference.
- Lentils do not require pre-soaking for this recipe, saving prep time.
- Adjust seasoning at the end to suit your taste, especially the salt and lemon juice for balanced flavor.
- For a creamier texture, use an immersion blender to partially blend the soup before adding greens.
- This soup freezes well; store in airtight containers for up to 3 months.
