Description
This Healthy & Easy Lentil Soup recipe is a comforting, one-pot meal perfect for weeknight dinners. Packed with green lentils, vegetables, and spices, it’s high in protein and fiber, vegan-friendly, and perfect for meal prep. Try this hearty lentil soup for a simple and nutritious dinner idea!
Ingredients
1 tablespoon olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 cup dried green or brown lentils, rinsed
1 can (14.5 ounces) diced tomatoes
2 tablespoons tomato paste
6 cups vegetable broth
1 bay leaf
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Instructions
1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and cook until softened, about 5 to 7 minutes.
2. Stir in the minced garlic and cook for another 30 seconds.
3. Add tomato paste, diced tomatoes, cumin, coriander, and bay leaf. Let it simmer for about 2 minutes to enhance the flavor.
4. Pour in the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes until the lentils are tender.
5. Optional: Use an immersion blender to partially blend the soup for a creamier texture.
6. Remove the bay leaf. Stir in lemon juice, adjust seasoning with salt and pepper, and garnish with fresh parsley. Serve hot.
Notes
This soup tastes even better the next day as the flavors deepen.
For extra protein, you can stir in some spinach or kale in the last few minutes of cooking.
Use red lentils if you prefer a creamier, more stew-like consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 215
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg