Description
This simple lentil soup delivers nourishing calories, plant-based protein, and filling fiber. A light yet hearty dish for any meal of the day.
Ingredients
- 1 cup dry lentils (red, green, or brown), rinsed
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil (optional, for sautéing)
- 6 cups vegetable broth (or chicken broth)
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 tsp paprika
- Salt & black pepper, to taste
- 1 bay leaf (optional)
- Juice of ½ lemon (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Add garlic, cumin, turmeric, and paprika. Stir for 1 minute until fragrant.
- Add lentils, broth, bay leaf, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
- Remove bay leaf. Adjust seasoning and stir in lemon juice if desired.
- Serve hot, garnished with parsley.
Notes
For a creamy texture, blend half the soup with an immersion blender.
Use red lentils for quicker cooking and a smoother texture.
Add leafy greens like spinach or kale in the last 5 minutes for extra nutrients.
Store leftovers in the fridge up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Course
- Method: Stovetop
- Cuisine: International / Healthy
Nutrition
- Serving Size: 1 cup / ~250 g
- Calories: ~200 kcal
- Sugar: 5 g
- Sodium: ~620 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg