Lentil soup is a hearty, nutritious dish that's perfect for chilly days. It's packed with flavor and loaded with veggies, making it a go-to comfort food in our household.
Lentils form the backbone of this soup, providing a creamy texture and earthy flavor. I like using dried lentils because they cook quickly and absorb the spices beautifully.
Olive oil is used to sauté the vegetables, adding a subtle richness.
Onion, carrots, and celery create a classic mirepoix base, offering a savory depth to the soup.
Garlic adds a punchy, aromatic flavor that wakes up the taste buds.
Cumin and thyme introduce warmth and herbaceous notes, complementing the lentils perfectly.
Diced tomatoes bring a bit of acidity and freshness to balance the earthiness of the lentils.
Vegetable stock is the liquid base that ties everything together, infusing the soup with additional flavor.
Lemon juice brightens up the soup, adding a fresh, zesty finish.
Fresh parsley is used as a garnish, providing a pop of color and a hint of freshness.
This soup pairs beautifully with crusty bread or a simple green salad. For a heartier meal, serve it alongside a grilled cheese sandwich or a slice of quiche.
Start by rinsing and draining the lentils under cold water. This helps remove any debris and ensures they cook evenly.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until they soften, which should take about 5 minutes. Stir occasionally to prevent sticking.
Add the garlic, cumin, and thyme to the pot. Stir them around for about a minute until the garlic is fragrant — you'll know it's ready when your kitchen smells amazing.
Pour in the diced tomatoes with their juice, vegetable stock, and the prepared lentils. Season with salt and pepper to your liking. Give everything a good stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, or until the lentils are tender. Taste occasionally to check the seasoning.
Once the lentils are cooked, stir in the lemon juice. Adjust the seasoning if necessary, adding more salt or pepper to taste.
Ladle the soup into bowls and garnish with the fresh parsley before serving. Enjoy!
Share