Lentil Soup from Ricardo
Warm, hearty, and bursting with flavor, Ricardo’s Lentil Soup is the ultimate comfort food that’s as nourishing as it is delicious. Loaded with tender red lentils, aromatic vegetables like onions, carrots, and celery, and perfectly seasoned with earthy spices like cumin, coriander, and smoked paprika, this easy one-pot recipe delivers a rich, soulful taste in every bite. Simmered in a savory vegetable broth with a touch of diced tomatoes, this nutritious soup is customizable to your texture preference—blend it for a velvety finish or keep it chunky for added heartiness. Ready in under an hour, it’s a vegan and gluten-free crowd-pleaser, perfect for weeknight dinners or meal prep. Garnish with fresh parsley and a splash of lemon for a bright, fresh twist on this wholesome classic.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1.5 cups dried red lentils, rinsed and drained
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned, with juices)
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 whole lemon, sliced into wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery, and sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, cumin, coriander, and smoked paprika, and cook for 1-2 minutes, until fragrant.
Add the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf to the pot, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the lentils are tender.
Remove the bay leaf from the pot and discard.
Season the soup with salt and black pepper, adjusting to taste.
For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks intact, or leave it entirely chunky if preferred.
Serve hot, garnished with chopped parsley and a lemon wedge on the side if desired.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6611 mg | 287% | |
| Total Carbohydrate | 340.6 g | 124% | |
| Dietary Fiber | 67.9 g | 243% | |
| Total Sugars | 58.7 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 699 mg | 54% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 7458 mg | 159% | |
*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.
