How to Make Lentil Soup
This warm and comforting lentil soup is incredibly easy to make with pantry staples, making it a perfect weeknight meal.
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup dried brown, green or orange lentils, rinsed
6 cups vegetable broth (or chicken broth)
1 (14.5-ounce) can diced tomatoes (optional)
1 teaspoon cumin
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and pepper to taste
Fresh parsley or cilantro, chopped (for garnish, optional)
Lemon juice (optional, for a touch of brightness)
Instructions:
Sauté Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for another minute, until fragrant.
Add Lentils and Broth:
Add the rinsed lentils, vegetable broth (or chicken broth), diced tomatoes (if using), cumin, thyme, and red pepper flakes (if using) to the pot.
Stir everything together and bring to a boil.
Simmer:
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender.
Stir occasionally to prevent sticking.
Season and Serve:
Season the soup with salt and pepper to taste.
If desired, stir in a squeeze of lemon juice for a touch of brightness.
Ladle the soup into bowls and garnish with fresh parsley or cilantro, if desired.
Serve hot.
Tips and Notes:
For a thicker soup, you can use an immersion blender to partially blend the soup.
You can add other vegetables, such as potatoes or spinach, to the soup.
This soup is even better the next day!
If you would like to use red lentils, the cooking time will be decreased to about 15 minutes.
Serve with crusty bread for dipping.
