Lentil Soup Created 2002
Transport your taste buds to the comforting embrace of homemade warmth with this classic Lentil Soup, a timeless recipe perfected in 2002. Packed with wholesome ingredients like hearty green or brown lentils, a vibrant medley of carrots, celery, and onion, and the aromatic blend of cumin, coriander, paprika, and thyme, this soup is a celebration of bold yet balanced flavors. Simmered in rich vegetable broth with a touch of tangy diced tomatoes, it’s a nourishing dish that’s both satisfying and simple to prepare. Ready in just an hour, this one-pot wonder is perfect for busy weeknights or a cozy meal on chilly days. Garnish with a sprinkle of fresh parsley for a pop of color and freshness. Dive into this easy, healthy lentil soup recipe and savor a dish that’s as heartwarming as it is nutritious.
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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 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 14.5 ounces canned diced tomatoes
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, ground cumin, ground coriander, paprika, and dried thyme. Cook for 1 minute, until the spices are fragrant.
Add the diced tomatoes and stir well to combine, allowing the mixture to simmer for 2–3 minutes.
Add the rinsed lentils, vegetable broth, and bay leaf. Stir everything together.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot partially with a lid and let it simmer for 30–35 minutes, or until the lentils are tender.
Remove the bay leaf and season the soup with salt and black pepper. Adjust seasoning to taste.
Serve the soup hot, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6439 mg | 280% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 49.8 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5162 mg | 110% | |
*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.
