Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup dried green or brown lentils, rinsed and drained
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- Chopped fresh parsley or cilantro, for garnish
Directions
1 In a large pot or Dutch oven, heat the olive oil over medium heat.
2 Add the onion and garlic and saut for 2-3 minutes until softened.
3 Add the carrots and celery and continue to saut for 2-3 minutes until slightly softened.
4 Add the lentils, vegetable broth, diced tomatoes, cumin, coriander, smoked paprika, salt, and pepper to the pot and stir to combine.
5 Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes until the lentils are tender.
6 Use an immersion blender to puree some of the soup to a smoother consistency, or transfer some of the soup to a blender and puree in batches.
7 Serve hot, garnished with chopped fresh parsley or cilantro.
This lentil soup is a wholesome and hearty dish that’s perfect for a cozy and comforting meal. The combination of lentils, vegetables, and warming spices like cumin and coriander create a rich and flavorful broth that’s both satisfying and nutritious. The soup can be made ahead of time and stored in the fridge or freezer for easy meal prep. Serve it with some crusty bread or a side salad for a complete and delicious meal.
