Description
A hearty and flavorful lentil soup perfect for cold weather. This rustic soup is easy to make and packed with nutrients.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more.
- Add lentils, vegetable broth, bay leaf, thyme, and smoked paprika.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
- Remove the bay leaf. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- You can add other vegetables like potatoes or spinach.
- For a creamier soup, blend a portion of the soup before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg