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Easy Lentil Soup

A warming and hearty dish perfect for chilly evenings, packed with nutritious lentils, vibrant vegetables, and aromatic spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Vegan, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil Provides a rich, fruity base for the soup.
  • 1 large onion, diced Aromatic and sweet, it forms the heart of the flavor.
  • 4 cloves garlic, roughly chopped Adds depth with its fragrant and savory notes.
  • 2 cups carrots, diced Bright and sweet, they bring a hint of crunch to the soup.
  • 1 stalk celery (optional), sliced Offers a subtle earthiness, adding complexity.
  • ½ teaspoon salt Enhances all flavors and brings balance.
  • ½ teaspoon black pepper Adds warmth and a bit of spice.
  • 1 medium tomato, diced Juicy and tangy, it brings freshness to the dish.
  • 1 ½ teaspoons ground cumin Earthy and aromatic, it gives warmth and depth.
  • ½ teaspoon chili powder or red paprika (not smoked) Imparts a gentle kick of heat.
  • 1 cup red lentils Nutty and creamy, they cook quickly and turn soft.
  • 4 cups vegetable broth Rich and savory, it serves as a flavorful liquid base.
  • 1 cup water To adjust the soup's consistency.
  • Generous pinch cayenne pepper A zesty addition that brings an invigorating kick.
  • 1 large squeeze fresh lemon juice Brightens the flavors, adding a refreshing touch.

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and chopped garlic, stirring for 3 to 4 minutes until fragrant.
  2. Lower the heat to medium, then add the diced carrots, optional celery, salt, and black pepper. Sauté for about 7 minutes, stirring occasionally.
  3. Stir in the diced tomato and spices (cumin and chili powder) and continue to sauté for another 2 to 3 minutes.
Cooking
  1. Pour in the red lentils, vegetable broth, and water. Increase the heat to medium-high, bringing the mixture to a boil.
  2. Once boiling, cover the pot, reduce the heat, and let it simmer gently for 20 minutes or until the lentils are cooked through.
  3. After 20 minutes, use an immersion blender to partly puree the soup, or blend half in a regular blender and return it to the pot.
  4. If desired, add more broth or water until you reach your desired consistency. Adjust seasoning with more salt, lemon juice, and cayenne as needed.
Serving
  1. Serve the soup in bowls, drizzled with olive oil, and garnished with fresh herbs, Aleppo chili flakes, or a sprinkle of sumac.

Notes

For an extra depth of flavor, try roasting the vegetables before adding them to the soup. If you prefer a creamier texture, add a splash of coconut milk at the end. Customize your spices for more heat as needed.