Lentil Soup

A hearty, earthy lentil soup built on cumin-toasted aromatics, brown lentils, and diced tomatoes, brightened at the end with a squeeze of lemon. Naturally thick and filling, it needs no cream or thickener — just time on the stove.

By YumYum Editorial · Soups & Stews

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves 6

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1.5 cups brown or green lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• to taste Salt and black pepper, to taste
• to taste Juice of 1/2 lemon
• to taste Chopped fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté 6-7 minutes until softened.
2. Stir in garlic, cumin, smoked paprika, and turmeric; cook 1 minute until fragrant.
3. Add the lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil.
4. Reduce heat, cover, and simmer 35-40 minutes, stirring occasionally, until the lentils are tender.
5. Remove the bay leaf. For a thicker texture, puree 1-2 cups of the soup with an immersion blender and stir it back in.
6. Season with salt and pepper, then stir in the lemon juice just before serving.
7. Ladle into bowls and garnish with chopped parsley.