Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 1/2 cups dried green or brown lentils, rinsed
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth (or water + bouillon)
- Salt and pepper to taste
- Juice of 1 lemon (optional)
- Chopped parsley or cilantro for garnish
Instructions
- Sauté the Base: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened, about 5–7 minutes.
- Add Garlic and Spices: Stir in garlic, cumin, paprika, thyme, and red pepper flakes. Cook for 1–2 minutes until fragrant.
- Add Lentils and Liquids: Pour in lentils, diced tomatoes (with juice), and broth. Stir to combine.
- Simmer to Perfection: Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until lentils are tender.
- Adjust Flavor: Season with salt and pepper to taste. Add lemon juice for brightness, if desired.
- Blend for Texture (Optional): For a creamier texture, use an immersion blender to puree a portion of the soup.
- Serve Hot: Ladle into bowls and top with chopped parsley or cilantro.
Notes
- Add greens: Stir in spinach or kale during the last 5 minutes of cooking.
- Bulk it up: Add cooked rice or small pasta.
- Smoky depth: A dash of liquid smoke or smoked salt enhances flavor.
- Make it spicy: Add a chopped jalapeño or more red pepper flakes.
- Use red lentils: They cook faster and give a creamier texture.