Name: Easy Lentil Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Brown or Green Lentils (1 cup): The heart of our soup! Brown or green lentils hold their shape well during cooking and provide a lovely earthy flavor and hearty texture. They are packed with protein and fiber, making this soup incredibly satisfying.; Vegetable Broth (8 cups): The liquid base that brings everything together. Vegetable broth adds depth of flavor and keeps the soup vegetarian and vegan-friendly. You can also use chicken broth if you prefer a non-vegetarian option for a richer taste. Low sodium broth is recommended to control the salt level.; Onion (1 medium): The aromatic foundation of many great dishes. A diced onion, sautéed at the beginning, releases its sweet and savory notes, creating a flavorful base for the soup. Yellow or white onions work best in this recipe.; Carrots (2 medium): Adding sweetness and vibrant color, carrots contribute both flavor and nutritional value. Diced carrots soften beautifully in the soup, adding a subtle sweetness and essential vitamins.; Celery (2 stalks): Celery provides a subtle, savory depth and aromatic complexity. Diced celery, along with onion and carrots, forms the classic mirepoix, a flavor base used in many soups and stews.; Garlic (2-3 cloves): Essential for adding a pungent and savory punch. Minced garlic infused in olive oil creates a beautiful aroma and enhances the overall flavor profile of the soup. Fresh garlic is always recommended for the best flavor.; Diced Tomatoes (1 can, 14.5 oz): Adding acidity and a touch of sweetness, diced tomatoes bring brightness to the soup. They also contribute to the texture and richness. You can use fire-roasted diced tomatoes for a smoky depth of flavor or plain diced tomatoes for a classic taste.; Olive Oil (2 tablespoons): Used for sautéing the vegetables, olive oil adds healthy fats and enhances the flavors of the aromatics. Extra virgin olive oil is recommended for its superior flavor and health benefits.; Spices (1 teaspoon cumin, 1/2 teaspoon turmeric, 1 bay leaf, salt, pepper): These spices create a warm and inviting flavor profile. Cumin adds an earthy and slightly smoky note, turmeric provides warmth and a hint of bitterness (and beautiful color!), and bay leaf infuses a subtle herbal depth. Salt and pepper are essential for seasoning and bringing out all the flavors. You can adjust the spice levels to your preference.; Optional: Lemon Juice (fresh, for serving): A squeeze of fresh lemon juice at the end brightens the flavors and adds a refreshing zing. It cuts through the richness of the soup and adds a final layer of complexity.; Optional: Fresh Parsley or Cilantro (for garnish): Fresh herbs add a pop of color and freshness. Chopped parsley or cilantro sprinkled on top adds a bright, herbaceous note and visual appeal.

Ingredients

Brown or Green Lentils (1 cup): The heart of our soup! Brown or green lentils hold their shape well during cooking and provide a lovely earthy flavor and hearty texture. They are packed with protein and fiber, making this soup incredibly satisfying.
Vegetable Broth (8 cups): The liquid base that brings everything together. Vegetable broth adds depth of flavor and keeps the soup vegetarian and vegan-friendly. You can also use chicken broth if you prefer a non-vegetarian option for a richer taste. Low sodium broth is recommended to control the salt level.
Onion (1 medium): The aromatic foundation of many great dishes. A diced onion, sautéed at the beginning, releases its sweet and savory notes, creating a flavorful base for the soup. Yellow or white onions work best in this recipe.
Carrots (2 medium): Adding sweetness and vibrant color, carrots contribute both flavor and nutritional value. Diced carrots soften beautifully in the soup, adding a subtle sweetness and essential vitamins.
Celery (2 stalks): Celery provides a subtle, savory depth and aromatic complexity. Diced celery, along with onion and carrots, forms the classic mirepoix, a flavor base used in many soups and stews.
Garlic (2-3 cloves): Essential for adding a pungent and savory punch. Minced garlic infused in olive oil creates a beautiful aroma and enhances the overall flavor profile of the soup. Fresh garlic is always recommended for the best flavor.
Diced Tomatoes (1 can, 14.5 oz): Adding acidity and a touch of sweetness, diced tomatoes bring brightness to the soup. They also contribute to the texture and richness. You can use fire-roasted diced tomatoes for a smoky depth of flavor or plain diced tomatoes for a classic taste.
Olive Oil (2 tablespoons): Used for sautéing the vegetables, olive oil adds healthy fats and enhances the flavors of the aromatics. Extra virgin olive oil is recommended for its superior flavor and health benefits.
Spices (1 teaspoon cumin, 1/2 teaspoon turmeric, 1 bay leaf, salt, pepper): These spices create a warm and inviting flavor profile. Cumin adds an earthy and slightly smoky note, turmeric provides warmth and a hint of bitterness (and beautiful color!), and bay leaf infuses a subtle herbal depth. Salt and pepper are essential for seasoning and bringing out all the flavors. You can adjust the spice levels to your preference.
Optional: Lemon Juice (fresh, for serving): A squeeze of fresh lemon juice at the end brightens the flavors and adds a refreshing zing. It cuts through the richness of the soup and adds a final layer of complexity.
Optional: Fresh Parsley or Cilantro (for garnish): Fresh herbs add a pop of color and freshness. Chopped parsley or cilantro sprinkled on top adds a bright, herbaceous note and visual appeal.

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Instructions

Prepare the Vegetables: Begin by prepping your vegetables. Dice the onion, carrots, and celery into small, uniform pieces. Mince the garlic cloves. Having your vegetables prepped and ready to go will make the cooking process smoother and more efficient. Uniformly diced vegetables will also cook evenly.
Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent. Sautéing the vegetables first releases their flavors and creates a deeper, more complex base for the soup. Don’t rush this step – allowing the vegetables to soften slightly enhances the final taste.
Add Garlic and Spices: Add the minced garlic, cumin, and turmeric to the pot. Sauté for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the spices in the oil releases their aromatic oils, intensifying their flavor and infusing the soup with a richer, more complex taste.
Incorporate Lentils and Tomatoes: Add the rinsed lentils, diced tomatoes (undrained), vegetable broth, bay leaf, salt, and pepper to the pot. Stir well to combine all the ingredients. Ensure the lentils are evenly distributed and submerged in the liquid. Rinsing the lentils removes any debris and excess starch.
Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer gently for 25-30 minutes, or until the lentils are tender and cooked through. Stir occasionally to prevent sticking, especially towards the bottom of the pot. Simmering allows the flavors to meld together beautifully and the lentils to soften perfectly. The cooking time may vary slightly depending on the type of lentils used and their freshness.
Check Lentil Tenderness: To check if the lentils are done, scoop out a spoonful and taste a few. They should be soft and tender but not mushy. If they are still firm, continue simmering for another 5-10 minutes, checking periodically. Overcooked lentils can become mushy and lose their texture.
Adjust Seasoning: Once the lentils are cooked, taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, cumin, or turmeric to achieve your desired flavor profile. This is also a good time to consider adding a pinch of red pepper flakes for a touch of heat if you like.
Optional: Blend for Creamier Texture: If you prefer a creamier lentil soup, you can use an immersion blender to partially blend the soup directly in the pot. Alternatively, you can carefully ladle a portion of the soup into a regular blender, blend until smooth, and then return it to the pot. Be cautious when blending hot soup. Blending a portion of the soup creates a creamy texture while leaving some lentils whole for added heartiness. For a completely smooth soup, blend all of it.
Remove Bay Leaf and Serve: Before serving, remove the bay leaf from the soup. Bay leaves are for flavor infusion and are not meant to be eaten.
Garnish and Serve: Ladle the hot lentil soup into bowls. If desired, garnish with a squeeze of fresh lemon juice and a sprinkle of fresh parsley or cilantro. Serve immediately and enjoy! Lemon juice adds brightness, and fresh herbs provide a final touch of freshness and visual appeal.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: one normal portion
Calories: 300
Fiber: 15
Protein: 20