Lentil Soup with Vegetables (Printable)
Hearty lentil and vegetable soup with cumin, smoked paprika, lemon, and parsley—warm, protein-rich, gluten-free.
# What You'll Need:
→ Vegetables and Aromatics
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 can (14.5 oz) diced tomatoes, drained
→ Legumes
07 - 1 1/2 cups dried brown or green lentils, rinsed
→ Liquids
08 - 6 cups vegetable broth
09 - 1 bay leaf
→ Seasonings and Finish
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon black pepper
14 - Salt, to taste
15 - Juice of 1 lemon
16 - Fresh parsley, chopped, for garnish
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion becomes translucent.
02 - Stir in the garlic, ground cumin, smoked paprika, and ground coriander. Cook for 1 minute, stirring constantly, until fragrant.
03 - Add the rinsed lentils, drained diced tomatoes, vegetable broth, bay leaf, black pepper, and salt. Stir to combine and bring to a rolling boil.
04 - Reduce heat to low and simmer uncovered for 35-40 minutes, or until the lentils are fully tender and the flavors have melded together.
05 - Remove and discard the bay leaf. Stir in the fresh lemon juice and adjust salt and pepper to taste.
06 - For a creamier consistency, partially blend the soup using an immersion blender, leaving some texture intact.
07 - Ladle into bowls and serve hot, garnished with freshly chopped parsley. Drizzle with olive oil if desired.
# Expert Advice:
01 -
- It costs almost nothing to make yet tastes like something from a restaurant that cares deeply about each bowl.
- The spices do all the heavy lifting, so you can keep it simple or dress it up depending on what your pantry looks like.
- It freezes beautifully, which means future you will be extremely grateful to present you.
02 -
- Salt your broth carefully if using store bought since it can already be quite salty and lentils absorb salt like little sponges.
- The soup thickens considerably as it sits, so add a splash of water or broth when reheating to bring it back to life.
- Do not skip the lemon juice at the end because it is the difference between a good soup and one people will actually remember.
03 -
- Toast the cumin and coriander in the dry pot for thirty seconds before adding the oil for a deeper, more complex flavor that takes almost no extra effort.
- If your lentils are on the older side, soak them for twenty minutes in warm water first or they may never fully soften no matter how long you simmer.