Description
A hearty and nutritious lentil soup packed with vegetables and warm spices. Perfect for a healthy, easy-to-make meal that is both filling and flavorful. This recipe features lentils simmered with aromatic spices, fresh greens, and a tomato base, making it a wholesome and comforting dish ideal for any season.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 cups chopped kale or spinach
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Other Ingredients
- 1 tablespoon olive oil
- 1 cup brown or green lentils, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables are softened and the onion is translucent.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Bloom Spices: Add the cumin, smoked paprika, thyme, and bay leaf. Let the spices bloom for about 1 minute while stirring to coat the vegetables evenly.
- Add Lentils and Tomatoes: Pour in the rinsed lentils and diced tomatoes. Stir well to combine all ingredients evenly.
- Simmer Soup: Add the vegetable broth and increase the heat to bring the soup to a boil. Once boiling, reduce heat to low, cover the pot, and let simmer for 25–30 minutes until lentils are tender.
- Add Greens: Stir in the chopped kale or spinach. Cook for an additional 5 minutes until the greens are wilted and tender.
- Season and Finish: Season the soup with salt and black pepper to taste. Remove the bay leaf before serving to ensure no bitter flavor remains.
- Serve: Serve the soup hot with an optional drizzle of olive oil or a squeeze of fresh lemon juice for added brightness and flavor.
Notes
- Be sure to rinse lentils thoroughly to remove any debris before cooking.
- You can substitute kale with spinach or other leafy greens according to preference or availability.
- The soup tastes even better the next day as flavors marry; leftovers keep well refrigerated for up to 3 days.
- Adjust seasoning and spice levels to your taste, adding more smoked paprika for a smoky kick or extra garlic for depth.
- For a creamier texture, you can partially blend the soup with an immersion blender after cooking.
