Hearty Lentil Soup (Printable Version)
Tender lentils and vegetables seasoned with cumin, thyme and smoked paprika, brightened with fresh lemon and herbs.
# Ingredients:
→ For the Soup
01 -
1 tablespoon olive oil
02 -
1 onion, diced
03 -
2 carrots, diced
04 -
2 celery stalks, diced
05 -
3 cloves garlic, minced
06 -
1 teaspoon ground cumin
07 -
1 teaspoon dried thyme
08 -
1 teaspoon smoked paprika
09 -
1 can (400g) diced tomatoes
10 -
1 cup green or brown lentils, rinsed
11 -
1.5 liters vegetable broth
12 -
1 bay leaf
13 -
2 cups fresh spinach, roughly chopped
14 -
Salt and pepper to taste
→ For Garnishing
15 -
Fresh parsley, chopped
16 -
Lemon wedges, for serving
# Steps:
01 -
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened but not browned.
02 -
Mix in the minced garlic, ground cumin, dried thyme, and smoked paprika. Sauté for 1-2 minutes until fragrant.
03 -
Pour in the diced tomatoes with their juices, rinsed lentils, vegetable broth, and bay leaf. Increase heat and bring to a boil.
04 -
Reduce heat to low, cover the pot and simmer for 30-35 minutes until lentils are tender but still hold their shape.
05 -
Remove the bay leaf. Stir in the chopped spinach and let it wilt for 2-3 minutes.
06 -
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and lemon wedges on the side for squeezing over each portion.
# Notes:
01 -
This hearty soup makes an excellent meal prep option and develops even more flavor overnight.