Ingredients
Method
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in the minced garlic, cumin, and smoked paprika; cook for another minute.
Cooking
- Add the lentils, diced tomatoes, broth, and bay leaf; stir to combine and bring to a gentle boil.
- Once boiling, lower the heat and let it simmer uncovered for 30-40 minutes, or until lentils are soft.
- Occasionally stir to prevent sticking and check for doneness.
- Remove the bay leaf and blend half of the soup until creamy, then mix back with the rest.
- Adjust seasoning with salt and pepper before serving.
Serving
- Ladle the soup into bowls and garnish with fresh parsley or cilantro.
- Serve with crusty whole-grain bread or a side salad.
Nutrition
Notes
You can store leftover lentil soup in the refrigerator for up to a week or freeze for up to three months. Consider adding cayenne pepper for spice or using vegetable broth for a vegan version.