Lentil Soup Recipe
Basic lentil soup recipe with green lentils, carrots, onion, and celery simmered in a simple spice mix and vegetable broth.
Servings: 4 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups green lentils rinsed
- 6 cups low-sodium vegetable broth
- 1 lemon juiced, plus extra lemon wedges for serving
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 5-7 minutes, until they start to soften.
- Stir in the garlic and sauté for another 2 minutes until fragrant.
- Add the cumin, thyme, salt, pepper and stir until the vegetables are well coated with the spices.
- Pour in the green lentils and broth. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 30–35 minutes, or until the lentils are tender. Turn off the heat and stir in the lemon juice.
- Serve warm with extra lemon wedges and a sprinkle of parsley, if you like.
Notes
Storage: Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4–5 days. When reheating, the lentils may thicken the broth a bit, so I usually stir in a splash of water or broth as it warms up. Reheat gently on the stovetop over medium heat or in the microwave in 1-minute bursts, stirring in between, until hot.
Nutrition
Calories: 377kcal | Carbohydrates: 57g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 612mg | Potassium: 891mg | Fiber: 26g | Sugar: 6g | Vitamin A: 5156IU | Vitamin C: 22mg | Calcium: 80mg | Iron: 6mg
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