Description
A hearty and nourishing lentil soup that combines tender lentils with fresh vegetables and bright lemon juice for a silky, flavorful bowl. This recipe is perfect for a comforting meal that’s both nutritious and easy to prepare on the stovetop.
Ingredients
Scale
Vegetables & Aromatics
- 1 large yellow onion, finely diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 cups fresh baby spinach or chopped kale
Spices & Flavorings
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1 bay leaf
- 2 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
Pantry Staples
- 3 tbsp extra virgin olive oil
- 2 cups dried brown or green lentils, rinsed
- 6 cups vegetable broth
Instructions
- Heat the oil: Heat the extra virgin olive oil in a large Dutch oven or stockpot over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add diced onion, carrots, and celery to the pot. Cook for 6-8 minutes until onions become translucent and carrots start to soften, releasing their flavors.
- Add spices and garlic: Stir in minced garlic, ground cumin, smoked paprika, and dried oregano. Sauté for another minute until the spices are fragrant, enhancing the soup’s aroma.
- Add lentils: Pour in the rinsed lentils, stirring well to coat them with the spiced vegetable mixture for even flavor.
- Simmer the soup: Add vegetable broth and bay leaf. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 30-35 minutes until lentils are tender but hold their shape.
- Wilt greens: Remove the bay leaf and stir in the fresh baby spinach or kale. Cook for about 2 minutes until the greens are wilted and bright in color.
- Finish and season: Stir in fresh lemon juice, sea salt, and cracked black pepper. Taste and adjust seasoning if needed. Serve the soup hot for best flavor and comfort.
Notes
- You can substitute kale with spinach or other leafy greens according to your preference.
- For a thicker soup, partially puree some of the soup with an immersion blender before adding the greens.
- Adjust lemon juice to taste for your preferred brightness and acidity.
- This soup freezes well; cool completely before storing in airtight containers.
- Use low-sodium vegetable broth to control the salt content if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lentil soup, vegetable soup, vegan soup, healthy lentil recipe, Mediterranean soup, easy lentil soup
