Lentil Soup Recipe

Servings: 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

• 1 ½ cups dried lentils (green or brown), rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon lemon juice (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
2. Add garlic, cumin, smoked paprika, turmeric, salt, and black pepper. Stir and cook for 1 minute until fragrant.
3. Pour in diced tomatoes, lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and let simmer for 30-35 minutes, or until lentils are tender.
4. Remove bay leaf. Use an immersion blender to partially blend the soup for a creamy texture (optional).
5. Stir in lemon juice, adjust seasoning if needed, and serve garnished with fresh parsley.

Tips and Variations:

• For extra protein, add diced potatoes or chickpeas.
• Swap lentils with red lentils for a quicker-cooking version.
• For a richer flavor, stir in coconut milk or a spoonful of tahini.
• Add spinach or kale for extra greens.
• Serve with crusty bread for a complete meal.

Origin & Health Benefits:

Lentil soup has been a staple in Middle Eastern, Mediterranean, and Indian cuisines for centuries. Lentils are packed with plant-based protein, fiber, and essential vitamins like folate and iron. This soup is not only budget-friendly but also heart-healthy, promoting digestion and stabilizing blood sugar levels. Its nutrient-dense ingredients make it an excellent choice for a wholesome, satisfying meal.

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