Description
This Best Lentil Soup Recipe is a hearty and nutritious dish perfect for a comforting meal. Featuring brown lentils simmered with aromatic vegetables, spices, and vegetable broth, it delivers a flavorful, protein-packed experience. The fresh lemon juice added at the end brightens the soup, making it both wholesome and delicious.
Ingredients
Scale
Vegetables
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Soup Base
- 1 cup dried brown lentils
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
Spices & Seasoning
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
Instructions
- Cook the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables soften and the onions become translucent.
- Add Lentils and Broth: Stir in the dried brown lentils, canned diced tomatoes with their juice, ground cumin, coriander, all-spice, and ground ginger. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 25 to 30 minutes until the lentils are tender and the soup has slightly thickened.
- Finish and Serve: Season the soup with salt and pepper to taste. Add fresh lemon juice and stir well to combine. Serve the soup warm, optionally garnished with fresh herbs or a drizzle of olive oil.
Notes
- Brown lentils do not require soaking, making this recipe quick and easy.
- You can adjust the thickness by adding more broth or cooking longer for a thicker consistency.
- For extra flavor, garnish with fresh parsley or a dollop of yogurt if desired.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
- For a spicier version, add a pinch of chili flakes or cayenne pepper along with the spices.
