There’s nothing quite like a steaming bowl of lentil soup to warm your soul on a chilly day – and thanks to this easy recipe, you can enjoy it without spending hours in the kitchen. Packed with plant-based protein, fiber, and earthy flavors, this healthy soup is not just delicious – it’s a nutritional powerhouse. Whether you’re meal-prepping for the week, feeding a crowd, or simply craving something comforting and wholesome, this lentil soup delivers on all fronts.
Ingredients :(Serves 6)
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
One cup of washed and drained dry brown or green lentils
1 (14.5 oz) can diced tomatoes (with juices)
4 cups low-sodium vegetable broth (or chicken broth)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 bay leaf
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Optional: squeeze of lemon juice for brightness
Method :
Step 1: Sauté the Aromatics
Warm the olive oil in a large pot or Dutch oven set over medium heat.Add onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. Stir in garlic and cook for another 30 seconds – don’t let it burn!
Step 2: Add Lentils & Liquids
Add the vegetable broth, bay leaf, cumin, paprika, chopped tomatoes (with juice), and rinsed lentils. Bring to a gentle boil.
Step 3: Simmer to Perfection
Lentils should be soft but not mushy after 25 to 30 minutes of simmering over low heat with a lid on. Stir occasionally to prevent sticking.
Step 4: Season & Adjust
Remove the bay leaf. Taste and season with salt and pepper. For a brighter flavor, add a squeeze of lemon juice – it makes all the difference!
Step 5: Serve & Enjoy
Ladle into bowls and top with fresh parsley. Serve with crusty whole-grain bread or a side salad for a complete healthy soup meal.