Recipe details
Lunch
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Lentil Soup
1h
6 servings
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This comforting and nutritious lentil soup is packed with flavorful vegetables and tender lentils, making it a perfect meal for any day of the week. The combination of aromatic herbs and spices creates a delicious and satisfying soup that will warm you up from the inside out. This vegan and gluten-free soup is easy to make and can be enjoyed as a starter or a main course.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
16 g
5 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Rinse the lentils
Rinse the brown lentils under cold water and set aside.
Chop the vegetables
Finely chop the onion, carrots, and celery. Mince the garlic cloves.
Sauté the vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute.
Add the lentils and broth
Add the rinsed lentils, vegetable broth, diced tomatoes, bay leaf, cumin, paprika, salt, and black pepper to the pot. Stir to combine.
Simmer the soup
Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 30-35 minutes, or until the lentils are tender.
Prepare the garnish
While the soup is simmering, juice the lemon and finely chop the parsley.
Finish the soup
Remove the bay leaf from the soup. Stir in the lemon juice and adjust the seasoning if needed.
Serve and enjoy
Ladle the hearty lentil and vegetable soup into bowls and garnish with chopped parsley. Serve hot and enjoy your comforting and nutritious meal!
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