Description
A hearty and nutritious veggie-loaded lentil soup packed with aromatic spices and fresh vegetables. Perfect for a cozy, healthy meal that’s easy to prepare in under an hour.
Ingredients
Scale
Vegetables & Aromatics
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, diced
Lentils & Broth
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
Spices & Seasoning
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- Salt and pepper to taste
Garnish
- Fresh cilantro, for garnish
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 3 to 4 minutes until they become soft and fragrant.
- Cook Veggies: Add the diced carrots, chopped celery, and diced zucchini to the pot. Cook for about 5 minutes until the vegetables begin to soften.
- Add Lentils and Broth: Stir in the rinsed lentils along with the vegetable broth. Season with cumin, turmeric, ground coriander, salt, and pepper. Mix everything well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 30 to 35 minutes, or until the lentils are tender and cooked through.
- Garnish and Serve: Once cooked, ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot and enjoy your wholesome lentil soup.
Notes
- You can use any type of dried lentils, but red or brown lentils work best for this recipe.
- For a thicker soup, reduce the amount of vegetable broth slightly or cook uncovered for the last 10 minutes to let some liquid evaporate.
- Add a squeeze of fresh lemon juice for extra brightness before serving.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Feel free to customize with additional veggies like spinach, kale, or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
