Nourishing soup with lentils, fresh herbs, and vegetables, ideal for comforting meal moments.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 (14 oz) can diced tomatoes or 2 medium fresh tomatoes, chopped
→ Legumes
07 - 2 cups dried brown or green lentils, rinsed
→ Liquids
08 - 8 cups vegetable broth
09 - 1 bay leaf
→ Herbs & Spices
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried thyme
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon black pepper
14 - 1 teaspoon salt, or to taste
15 - ¼ cup fresh parsley, chopped
16 - 2 tablespoons fresh dill or cilantro, chopped (optional)
17 - Juice of ½ lemon
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 6 to 8 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until aromatic.
03 - Add diced tomatoes, rinsed lentils, ground cumin, dried thyme, smoked paprika, black pepper, salt, and bay leaf. Stir to combine thoroughly.
04 - Pour in vegetable broth. Bring to a boil, then lower heat to maintain a gentle simmer. Cover and cook for 35 to 40 minutes, stirring occasionally, until lentils are tender.
05 - Remove bay leaf. Stir in chopped parsley, dill or cilantro if using, and lemon juice. Adjust seasoning as needed.
06 - Ladle soup into bowls and serve hot, optionally garnished with extra herbs or a drizzle of olive oil.
