Easy Lentil Soup Recipe – Healthy and Comforting
A hearty, healthy, and budget-friendly lentil soup made with wholesome vegetables, tender lentils, and flavorful herbs. This one-pot comfort food is packed with plant-based protein, perfect for meal prep, and ready in under an hour.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks stalks celer diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup dried brown lentils rinsed
- 4 cups vegetable broth
- 1 tsp salt or to taste
- ½ tsp black pepper
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh lemon juice
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook until softened, stirring occasionally.
- Stir in the garlic, tomato paste, cumin, and thyme. Cook for about 1 minute until fragrant.
- Add the rinsed lentils, vegetable broth, and bay leaf. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer until the lentils are tender.
- Remove the bay leaf. Stir in the salt, black pepper, parsley, and fresh lemon juice.
- Taste and adjust seasoning if needed. Serve hot with crusty bread or a fresh green salad.
Notes
- Brown or green lentils hold their shape best for this recipe.
- Add spinach or kale during the last few minutes for extra nutrients.
- The soup thickens as it sits; simply add extra broth when reheating.
- Fresh lemon juice added just before serving brightens all the flavors.
- This soup freezes well for up to 3 months, making it perfect for meal prep.
Nutrition Facts
- Calories: 290 kcal
- Carbohydrates: 40g
- Protein: 15g
- Total Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 720mg
- Potassium: 730mg
- Fiber: 15g
- Sugar: 6g
- Vitamin A: 5400 IU
- Vitamin C: 12mg
- Calcium: 70mg
- Iron: 5mg