Lentil Soup
On those cold days, a comforting bowl of lentil soup is all you need. Simple, affordable, and packed with flavors, it's the perfect meal for a cozy evening.
Équipement
- Large Pot
Ingrédients
- 250 g Green or Brown Lentils Rinsed
- 1 medium Onion Finely chopped
- 2 pieces Carrots Diced
- 2 branches Celery Chopped
- 2 cloves Garlic Minced
- 1 piece Tomato Peeled and diced
- 1 liter Vegetable Broth Homemade preferred, otherwise bouillon cube or powder
- 1 tbsp Olive Oil
- 1 piece Bay Leaf
- 1 tsp Cumin
- to taste Salt
- to taste Pepper
- 1/2 piece Lemon Juice (optional, for freshness)
- as needed Fresh Parsley For garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic, and sauté for about 5 minutes until they are tender and slightly golden.
- Add the lentils, tomato, cumin, and bay leaf. Stir well to combine the spices with the vegetables.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to simmer and cover the pot. Let it cook for about 30 minutes, or until the lentils are tender.
- Taste and adjust seasoning by adding salt, pepper, or more cumin if needed.
- If you prefer a creamier texture, use an immersion blender to blend part of the soup while leaving some lentils whole for texture.
- For extra freshness, add lemon juice and garnish with fresh parsley before serving.
Notes
Feel free to swap in any veggies or spices you like. You can also add some coconut milk or soy cream for a richer, creamier texture.