Eightyrecipes
Vegetarian Lentil Soup
Brown lentils simmered with onion, carrot, celery, and tomatoes in a spiced broth, finished with vinegar and fresh parsley.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 1/2 cups dry brown or green lentils rinsed
- 1 can diced tomatoes 14.5 oz
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 to 3 bay leaves
- 3/4 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1 1/2 tablespoons red or white wine vinegar or the juice of half a lemon
- 2 tablespoons fresh parsley chopped, to finish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5 to 7 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the lentils, diced tomatoes, broth, cumin, paprika, bay leaves, salt, and pepper.
- Bring to a boil, then reduce to a gentle simmer.
- Cover and cook for 30 to 35 minutes, until the lentils are tender.
- Remove the bay leaves. Stir in the vinegar and the chopped parsley.
- Taste and adjust the salt and pepper as needed.
Notes
Nutrition values are an estimate. The vinegar at the end is not optional, since acid is what stops lentil soup tasting earthy and flat. Salt lightly at the start and properly at the end, because salting heavily too early can toughen the lentil skins. The soup thickens considerably as it sits, so loosen it with broth when reheating.
Nutrition
Nutrition is an estimate, calculated automatically.
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