Lentil Soup Truly Good and Easy Eat Your Lentils
Warm, hearty, and incredibly easy to make, "Lentil Soup Truly Good and Easy Eat Your Lentils" is your new go-to for delicious weeknight dinners or cozy lunch bowls. Packed with protein-rich red and green lentils, vibrant vegetables, and warming spices like cumin, turmeric, and paprika, this one-pot wonder offers a perfectly balanced blend of flavor and nutrition. Simmered to perfection in a savory vegetable broth with tangy diced tomatoes and finished with a spritz of fresh lemon juice, this soup is as comforting as it is wholesome. Whether you enjoy it chunky or partially blended for a creamier texture, this 15-minute prep, 40-minute cook recipe is a foolproof way to savor the benefits of lentils with minimal effort. Perfect for meal prep or serving a crowd, this nutritious, plant-powered dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon paprika
- 1 cup dried red lentils, rinsed and drained
- 1 cup green or brown lentils, rinsed and drained
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes (with juice)
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley or cilantro, chopped
- 0.5 large lemon, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes, or until the vegetables are softened.
Stir in the garlic, dried thyme, ground cumin, turmeric, and paprika. Cook for 1 minute, until fragrant.
Add both the red and green (or brown) lentils to the pot. Stir to coat the lentils in the spices and vegetables.
Pour in the vegetable broth, diced tomatoes (with their juice), and add the bay leaf. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the lentils are tender.
Season the soup with salt and black pepper to taste. Remove the bay leaf and discard.
For a thicker consistency, use an immersion blender to partially blend the soup, or transfer about 2 cups of the soup to a blender, puree, and return it to the pot. This step is optional.
Stir in the fresh parsley or cilantro, as well as the lemon juice, just before serving.
Ladle the soup into bowls and optionally garnish with additional fresh herbs or a slice of lemon. Serve warm.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6406 mg | 279% | |
| Total Carbohydrate | 304.5 g | 111% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 52.1 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 6899 mg | 147% | |
*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.
