Easy Lentil Soup
Make this easy lentil soup with simple ingredients in just over an hour. A hearty vegetarian meal perfect for lunch or dinner with rich flavor and tender lentils.
Equipment
- Dutch oven or heavy-bottomed pot
- knife
- cutting board
- measuring spoons
- measuring cups
- spatula
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 2 medium carrots peeled and diced into ½-inch pieces
- 2 stalks celery diced into ½-inch pieces
- 3 cloves garlic minced
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 can diced tomatoes 14.5 ounce, undrained
- 1.5 cups brown or green lentils rinsed and drained
- 8 cups vegetable broth
- 1 bay leaf
- 1.5 teaspoons kosher salt plus more to taste
- 0.5 teaspoon black pepper freshly ground
- 2 tablespoons lemon juice fresh
- 0.25 cup fresh parsley chopped, for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until it shimmers. Add the chopped onion, carrots, and celery and cook, stirring occasionally, for 7 to 8 minutes until the vegetables have softened and the onion is translucent.
- Stir in the minced garlic, cumin, smoked paprika, and dried thyme and cook for 1 minute until fragrant.
- Pour in the undrained diced tomatoes, rinsed lentils, vegetable broth, and bay leaf. Increase the heat to high and bring the soup to a rolling boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 35 to 40 minutes, stirring occasionally, until the lentils are very tender and have begun to break down slightly.
- Remove the pot from the heat and discard the bay leaf. Stir in the salt, pepper, and fresh lemon juice. Taste and adjust seasoning with more salt if desired.
- Ladle the soup into bowls and garnish each serving with a sprinkle of chopped fresh parsley.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.