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One-Pot Lentil Soup Recipe

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4.5 from 52 reviews

A hearty and nutritious One-Pot Lentil Soup packed with vegetables and warming spices, perfect for a quick and comforting meal.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1 cup lentils (green or brown), rinsed
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • Salt and pepper, to taste
  • Fresh spinach or kale, for serving
  • Lemon wedges, for garnish

Instructions

  1. Heat the oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
  2. Sauté vegetables: Add diced onion, carrots, and celery to the pot; cook until softened and fragrant, about 5 minutes.
  3. Add spices and garlic: Stir in minced garlic, cumin, and thyme, cooking for an additional minute to release the flavors.
  4. Add lentils and liquids: Pour in rinsed lentils, vegetable broth, and diced tomatoes, then bring the mixture to a boil.
  5. Simmer the soup: Reduce heat to low, cover the pot, and let it simmer for 30 minutes or until the lentils are tender.
  6. Season and add greens: Season the soup with salt and pepper, then stir in fresh spinach or kale until wilted.
  7. Serve: Ladle the soup into bowls and serve with lemon wedges on the side for added brightness.

Notes

  • Rinse lentils thoroughly to remove any dirt or debris before cooking.
  • You can substitute kale with spinach or Swiss chard based on your preference.
  • Add a pinch of red pepper flakes if you want a little heat.
  • Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
  • For a creamier texture, blend a portion of the soup before serving.

Find it online: https://sweetworldtastes.com/one-pot-lentil-soup-recipe/