Lentil Soup | Hearty, Healthy & Easy One-Pot Recipe

Ingredients

Main Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dried green or brown lentils, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 6 cups (1.5 liters) vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• 1 bay leaf
• Salt and pepper to taste

Optional Add-Ins

• 1 cup chopped kale or spinach (for extra greens)
• 1 tsp chili flakes (for a bit of heat)
• Juice of 1 lemon (for brightness)

Preparation Instructions

1. Prep the Vegetables: Dice the onion, carrots, and celery. Mince the garlic. Rinse the lentils under cold water.
2. Measure the Spices: Gather all spices (cumin, smoked paprika, turmeric) for easy addition during cooking.

Cooking Instructions

1. Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened.
3. Stir in the garlic, cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.

2. Add Lentils and Liquid

1. Add the lentils, diced tomatoes, vegetable broth, and bay leaf to the pot. Stir to combine.
2. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the lentils are tender.

3. Add Final Ingredients

1. If using kale or spinach, stir it in during the last 5 minutes of cooking.
2. Remove the bay leaf and season the soup with salt, pepper, and lemon juice to taste.

Final Presentation/Serving Suggestions

• Serve the soup hot in bowls, garnished with fresh parsley or cilantro.
• Pair with crusty bread or a side salad for a complete meal.

Nutritional Benefits

• Calories: ~250 per serving
• Protein: 12g
• Fiber: 10g
• Vitamins: High in Vitamin A (carrots) and Vitamin C (celery and tomatoes).
• Minerals: Excellent source of iron, potassium, and folate from lentils.

Grocery List

Produce

• Onion (1 medium)
• Garlic (2 cloves)
• Carrots (2 medium)
• Celery (2 stalks)
• Optional: Kale or spinach, lemon

Pantry Staples

• Olive oil
• Lentils (1 cup, dried green or brown)
• Diced tomatoes (1 can, 14 oz)
• Vegetable broth (6 cups)
• Spices: Ground cumin, smoked paprika, ground turmeric, bay leaf, salt, and pepper

Cooking Tips and Variations

• Lentil Options: Use red lentils for a creamier texture, but reduce the cooking time to 20–25 minutes.
• Flavor Boosters: Add a dash of soy sauce or miso paste for umami depth.
• Storage: This soup freezes well. Store in an airtight container for up to 3 months.