Hearty Brown Lentil Soup
Warm up your mealtime with this hearty brown lentil soup, a soul-soothing dish that's as nutritious as it is delicious. Packed with tender brown lentils, garden-fresh vegetables like carrots, celery, and onions, and simmered in a rich blend of aromatic spices including cumin, paprika, and thyme, this comforting recipe is both healthy and flavor-packed. With its vibrant base of diced tomatoes and savory vegetable broth, this one-pot wonder is not only easy to make but also perfect for a satisfying weeknight dinner. Ready in under an hour and loaded with plant-based protein, this vegetarian lentil soup is ideal for meal prep or cozying up on chilly evenings. Garnish with fresh parsley and pair with crusty bread for the ultimate comforting meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup dried brown lentils, rinsed and drained
- 14.5 ounces diced tomatoes, with juices
- 6 cups vegetable broth
- 1 piece bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow it to warm up.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the rinsed and drained brown lentils to the pot, followed by the diced tomatoes with their juices, vegetable broth, and the bay leaf.
Stir in the ground cumin, paprika, dried thyme, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf from the pot and discard.
Taste the soup and adjust the seasoning, adding more salt or black pepper if needed.
Serve the soup warm, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5938 mg | 258% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 51.1 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 5144 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
