Description
A hearty and comforting vegetarian lentil soup made with whole food ingredients, perfect for a nourishing meal. This recipe is simple to make and packed with flavor.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in garlic, thyme, rosemary, and smoked paprika. Cook for 1 minute more until fragrant.
- Add the rinsed lentils, vegetable broth, diced tomatoes, and bay leaf.
- Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until lentils are tender.
- Remove the bay leaf. Season with salt and pepper to taste.
- Serve hot.
Notes
- For a creamier soup, you can blend a portion of the soup before serving.
- Add a splash of lemon juice at the end for brightness.
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International