Lentil Soup
A cozy, protein-packed lentil soup with vegetables and warm spices. Hearty enough for dinner and cheap enough for any night.
Lentil soup is the weeknight workhorse: cheap, filling, and made almost entirely from pantry staples. The lentils need no soaking and cook in well under an hour.
Bloom the spices with the vegetables for real depth, then simmer until everything is tender. A squeeze of lemon at the end wakes the whole pot up.
Ingredients
- 1.5 cups brown or green lentils, rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Heat the oil in a large pot and cook the onion, carrots, and celery until soft, about 7 minutes.
- Stir in the garlic, cumin, and paprika and cook for 1 minute until fragrant.
- Add the lentils, diced tomatoes, and broth, then bring to a boil.
- Lower the heat and simmer for 25 to 30 minutes until the lentils are tender.
- Season with salt and pepper to taste.
- For a thicker soup, blend a cup or two and stir it back in, then serve.
Equipment
- Large pot
Tips
- Brown and green lentils hold their shape; red lentils will dissolve into a smoother soup.
- Add salt at the end, as salting too early can keep the lentils from softening.
- A squeeze of lemon at the table brightens the whole bowl.