Hearty Lentil Soup

Name: Hearty Lentil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp ground coriander; 1 bay leaf; 1 1/2 cups dry lentils, rinsed; 6 cups vegetable broth; 1 can (14.5 oz) diced tomatoes; Salt and pepper to taste; 2 tbsp fresh parsley, chopped

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 6

★★★★★

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Hearty Lentil Soup is your go-to for a cozy, nourishing meal that’s both easy to make and satisfying to eat. This recipe packs in flavors with a blend of spices, making it perfect for a chilly evening or when you just want something wholesome.

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Ingredients for Hearty Lentil Soup

Olive oil is used to sauté the vegetables, creating a flavorful base. The onion and garlic add depth and aroma. Carrots and celery bring sweetness and texture. A blend of cumin, paprika, and coriander infuses the soup with warmth and spice, while a single bay leaf adds subtle complexity. The lentils are the star, providing bulk and heartiness. Vegetable broth and diced tomatoes create a rich and savory base. Finally, salt and pepper enhance the flavors, and a garnish of fresh parsley brightens the dish.

Tips & Tricks

If you prefer a thicker soup, mash some of the lentils with a potato masher or blend a portion of the soup before serving.
For an added kick, include a pinch of red pepper flakes or a dash of hot sauce.
Make it a meal prep favorite by doubling the recipe and freezing portions for later.

Serving Suggestions

This soup pairs wonderfully with crusty bread or a side of garlic toast. For a complete meal, serve it alongside a fresh green salad with a tangy vinaigrette. If you’re feeling indulgent, top with a dollop of yogurt or a sprinkle of grated cheese.

Frequently Asked Questions

Can I use different types of lentils?: Yes, but note that cooking times may vary. Red lentils cook faster and may become mushy, while green or brown lentils hold their shape better.
How long will leftovers keep?: Store in an airtight container in the refrigerator for up to five days, or freeze for up to three months.
Can I add other vegetables?: Absolutely! Feel free to add spinach, kale, or bell peppers during the last 10 minutes of cooking for added nutrition.

Hearty Lentil Soup Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the chopped onion and minced garlic. Sauté them for about five minutes until they're soft and translucent, stirring occasionally to avoid browning.

Add the diced carrots and celery to the pot. Cook these together with the onion and garlic for another five minutes. You want them to soften a bit and begin to release their flavors.

Next, sprinkle in the ground cumin, paprika, coriander, and add the bay leaf. Stir everything well so that the vegetables are nicely coated with the spices. This step is crucial for unlocking the aromatics.

Now, add the rinsed lentils to the pot. Pour in the vegetable broth and the can of diced tomatoes, including the juices. Stir to combine, then bring the mixture to a boil.

Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for about 30 minutes. You’ll know it’s ready when the lentils are tender but not mushy.

Finally, season the soup with salt and pepper to your liking. Before serving, remove the bay leaf and stir in the chopped fresh parsley for a burst of color and freshness.

Why You'll Love This Recipe

Quick and simple to prepare, with minimal chopping required.
Rich in flavor thanks to a perfectly balanced spice mix.
High in protein and fiber, keeping you full and energized.
Vegan and gluten-free, catering to a variety of dietary needs.

Ingredients

1 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 tsp ground cumin

1 tsp paprika

1/2 tsp ground coriander

1 bay leaf

1 1/2 cups dry lentils, rinsed

6 cups vegetable broth

1 can (14.5 oz) diced tomatoes

Salt and pepper to taste

2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.

3. Stir in carrots and celery, cooking for another 5 minutes.

4. Add cumin, paprika, coriander, and bay leaf, stirring to coat the vegetables.

5. Pour in the lentils, vegetable broth, and diced tomatoes, bring to a boil.

6. Reduce heat to low, cover, and simmer until lentils are tender, about 30 minutes.