Description
This hearty Vegetarian Lentil Soup is a flavorful and nutritious meal perfect for any day. Made with brown or green lentils simmered in a savory vegetable broth with aromatic spices, diced tomatoes, and fresh greens, this soup offers a comforting blend of textures and tastes. Enhanced with a touch of lemon juice and garnished with parsley, it’s a wholesome, protein-rich dish ideal for vegetarian diets.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 cups chopped fresh spinach or kale
- Chopped fresh parsley, for garnish
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
Soup Base
- 1 1/2 cups dried brown or green lentils, rinsed and drained
- 8 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 bay leaf
- Salt and ground black pepper, to taste
- 2 tablespoons lemon juice
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables soften, releasing their flavors into the oil.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, ground coriander, smoked paprika, and turmeric. Cook for 1-2 minutes until the spices become fragrant, enhancing the aromatic base of the soup.
- Combine Lentils and Liquids: Add rinsed lentils, vegetable broth, diced tomatoes with their juices, and the bay leaf to the pot. Stir well to mix all ingredients evenly.
- Simmer: Bring the soup to a boil, then reduce heat to low. Let it simmer uncovered for 30-40 minutes, stirring occasionally, until lentils are tender and soup thickens slightly.
- Season and Remove Bay Leaf: Remove and discard the bay leaf. Season the soup with salt and ground black pepper according to your taste preferences.
- Add Greens: Stir in the chopped spinach or kale. Cook for 2-3 minutes until the greens wilt and integrate into the soup, adding color and nutrition.
- Finish with Lemon Juice: Stir in lemon juice right before serving to brighten and balance the flavors with a fresh citrus note.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley for a fragrant and visually appealing touch.
Notes
- For a creamier texture, blend a portion of the soup and then mix it back in.
- Lentils do not require soaking but rinsing helps remove impurities.
- Use fresh or frozen spinach/kale based on availability; either works well.
- Adjust spices to taste, adding chili flakes for a bit of heat if desired.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
