Lentil Soup Recipe
This easy lentil soup is packed with flavor, protein, and veggies. A comforting, budget-friendly recipe the whole family will love.
Servings: 8 servings
Calories: 225.21kcal
Ingredients
- 2 cups Lentils (red or brown)
- 1 Large Onion, finely chopped
- 1 Large Carrot, diced
- 1 Celery Stalk, chopped
- ½ can Chopped Tomatoes
- 2 tablespoon Olive Oil
- ¼ teaspoon Cumin
- 1 teaspoon Paprika
- 1 tablespoon Dried Thyme
- Salt and Black Pepper to taste
- 6 cups Water or Vegetable Broth
- Fresh Parsley, chopped (for garnish)
Instructions
Prepare the base
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until soft and lightly golden.
Add spices
- Stir in the cumin, paprika, thyme, salt, and black pepper. Let the spices toast for about 30 seconds to release their aroma.
Cook the soup
- Add the canned tomato, stir well and then add the lentil. Pour in the water or broth and bring to a gentle boil. Reduce heat and simmer for 30 - 35 minutes, until the lentils are tender.
Blend (optional)
- For a creamy texture, blend part or all of the soup using a hand blender.
Serve
- Serve with toasted sourdough or whole-grain bread.
- Add a squeeze of lemon for brightness.
- Top with chili flakes for gentle heat.
Nutrition
Serving: 1serving | Calories: 225.21kcal | Carbohydrates: 34.77g | Protein: 12.93g | Fat: 4.17g | Saturated Fat: 0.59g | Polyunsaturated Fat: 0.67g | Monounsaturated Fat: 2.67g | Sodium: 755.04mg | Potassium: 575.09mg | Fiber: 15.7g | Sugar: 4.13g | Vitamin A: 1863.67IU | Vitamin C: 6.38mg | Calcium: 53.16mg | Iron: 4.66mg