Vegetarian Lentil Soup
A nourishing and comforting soup packed with lentils, vegetables, and aromatic spices, perfect for chilly nights.
Ingredients
Base Ingredients
- 1 tablespoon olive oil for sautéing
- 1 medium onion, chopped adds sweetness and depth
- 2 medium carrots, diced for a touch of natural sweetness
- 2 stalks celery, diced adds crunch and flavor
- 3 cloves garlic, minced for an aromatic kick
- 1 teaspoon ground cumin adds warmth and earthiness
- 1 teaspoon smoked paprika brings depth and a hint of smokiness
- 1 cup dried green or brown lentils, rinsed the star ingredient
- 6 cups vegetable broth deepens the flavor; use low-sodium if preferred
- 1 can diced tomatoes (14.5 oz) adds acidity and brightness
- 2 cups fresh spinach for a pop of color and nutrients
- to taste salt and pepper essential for bringing out flavors
Optional Toppings
- fresh herbs (like parsley or cilantro)
- a squeeze of lemon
- dollop of yogurt
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened (about 5 minutes).
- Stir in the minced garlic, cumin, and smoked paprika. Cook for an additional minute until fragrant.
- Add the rinsed lentils, vegetable broth, and diced tomatoes (with their juices) to the pot. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes or until the lentils are tender.
- Once the lentils are cooked through, toss in the fresh spinach. Stir until wilted, then season with salt and pepper to taste.
- Ladle the soup into bowls, and top with fresh herbs or a squeeze of lemon if desired. Serve with warm crusty bread or a side salad.
Notes
Leftovers are just as delicious! Allow the soup to cool completely, then store it in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months. When reheating, add a splash of water or broth to maintain its rich consistency without sacrificing any flavor.