Description
A hearty and flavorful best lentil soup recipe featuring tender brown lentils simmered with sautéed vegetables, aromatic spices, and fresh lemon juice for a comforting and nutritious meal perfect for any season.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Main Ingredients
- 1 cup dried brown lentils
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
Seasonings and Oils
- Olive oil (2 tablespoons)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons fresh lemon juice
Instructions
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Lentils and Broth: Stir in the dried brown lentils, diced tomatoes with their juice, ground cumin, coriander, all-spice, and ground ginger. Pour in the vegetable broth and mix well. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25 to 30 minutes until the lentils are tender and the flavors meld together.
- Finish and Serve: Once the lentils are tender, season the soup with salt and pepper according to taste. Add fresh lemon juice and stir well to brighten the flavors. Serve the soup hot, optionally garnished with fresh herbs if desired.
Notes
- Use brown lentils as they hold their shape well in soups.
- Adjust the spice levels to your preference, adding more cumin or ginger if desired.
- If you prefer a smoother texture, you can blend a portion of the soup before serving.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
- For a richer flavor, cook the soup longer on low heat or add a splash of olive oil at the end.
