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Description
A hearty, cozy lentil soup simmered with vegetables, tomatoes, herbs, and warm spices, then finished with fresh lemon juice and parsley.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper, to taste
- 2 cups dry green lentils, sorted and rinsed
- 1 (14.5-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 3 to 4 cups water
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Warm the olive oil in a Dutch oven or large pot over medium heat. Add the onion and sauté for 2 to 3 minutes. Add the carrots and celery and sauté for 1 minute. Stir in the tomato paste until evenly distributed, then cook for 2 to 3 minutes, stirring occasionally.
- Add the garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper. Stir well and sauté for 1 minute to toast the spices.
- Add the lentils, crushed tomatoes, vegetable broth, and 3 cups of water. Stir well and bring to a boil over high heat. Reduce the heat to medium and simmer for 20 to 30 minutes, stirring occasionally, until the lentils are tender. Add the remaining water if you prefer a thinner soup.
- Remove and discard the bay leaves. Stir in the lemon juice and season with salt and additional pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
- Add the final cup of water as needed to adjust the soup’s thickness.
- Refrigerate leftovers for up to 5 days or freeze for up to 2 months.
- Nutrition information is approximate and may vary depending on the vegetable broth used.