Traditional Lentil Soup Recipe
This hearty soup combines lentils, vegetables, and spices for a nourishing and savory experience. Simply sauté the vegetables, add the lentils, broth, and spices, then simmer until the lentils are tender. Serve with crusty bread for a fulfilling meal.
Equipment
- Large pot (at least 4 quarts)
- Wooden spoon or silicone spatula
- Can opener
- Bay leaf and thyme sprigs
- Measuring cups (dry and liquid)
- Ladle
- Cutting board and knife (for chopping vegetables)
Ingredients
- 1 cup brown or green lentils rinsed and drained
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 4 cups vegetable broth
- Water as needed
- Fresh parsley chopped (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté until they begin to soften, about 8-10 minutes.
- Stir in the thyme, paprika, salt, and pepper. Cook for another minute.
- Add the lentils, vegetable broth, water, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
- Remove the bay leaf and season with additional salt and pepper if desired. Serve hot, garnished with chopped parsley if preferred.
Notes
When serving, squeeze in some lemon, depending on taste.
As for food pairings, try serving the soup alongside crusty bread or crackers for a satisfying contrast in textures.
Nutritional Facts (per serving):
- Calories: 250
- Protein: 9g Fiber: 7g
- Carbohydrates: 40g
- Fat: 8g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 400mg