Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1½ cups dried brown or green lentils, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon paprika (optional)
- 1 bay leaf
- 6 cups vegetable broth (or chicken broth)
- 1 (14.5 oz) can diced tomatoes (optional)
- Salt and black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes, until softened.
- Add the garlic, cumin, thyme, and paprika (if using). Cook for 1 minute until fragrant.
- Stir in the lentils, bay leaf, broth, and diced tomatoes (if using). Bring to a boil.
- Reduce heat to low, cover, and simmer for 30–35 minutes, or until lentils are tender.
- Remove bay leaf. If you prefer a creamier texture, blend part of the soup using an immersion blender or transfer 2 cups to a blender, then return it to the pot.
- Stir in lemon juice (if using) and season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped parsley or cilantro. Serve hot with crusty bread or over rice.
Would you like a version of this recipe that’s spiced differently (e.g., Middle Eastern or Indian-style)?