Description
Hearty lentil soup simmers with Mediterranean warmth, blending rustic ingredients into a comforting bowl of nourishment. Spices dance through tender lentils, inviting you to savor each spoonful of this soulful culinary embrace.
Ingredients
Scale
Main Ingredients:
- 1 cup (200g) dried lentils (green, brown, or red)
- 6 cups (1.5L) vegetable or chicken broth
- 1 (14.5 oz/400g) can diced tomatoes
Vegetables and Aromatics:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon red pepper flakes (optional)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Optional Ingredients:
- 2 cups (60g) chopped fresh spinach or kale
- 1 tablespoon lemon juice
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Drizzle olive oil into a spacious pot, warming it over medium flame until it shimmers.
- Tumble chopped onions, carrots, and celery into the pot, sautéing the aromatic vegetables until they become tender and translucent, releasing their subtle sweetness.
- Introduce minced garlic and a blend of vibrant spices – cumin, paprika, turmeric, and red pepper flakes – allowing them to dance and bloom, creating an intoxicating fragrance that fills the kitchen.
- Incorporate rinsed lentils into the vegetable and spice mixture, stirring to coat each legume with the rich, complex seasonings.
- Pour in vegetable broth, creating a bubbling liquid base that will transform the ingredients into a comforting, nourishing soup.
- Bring the mixture to a gentle simmer, reducing heat and covering the pot to allow the lentils to soften and absorb the layered flavors.
- Periodically stir the soup, ensuring nothing sticks to the bottom and the lentils cook evenly and become creamy.
- Once lentils are tender and the soup reaches a thick, hearty consistency, season with salt and pepper to enhance the overall taste profile.
- Ladle the steaming soup into bowls, garnishing with fresh herbs or a drizzle of olive oil for an extra touch of elegance.
Notes
- Choose a sturdy Dutch oven or heavy-bottomed pot to ensure even heat distribution and prevent burning the vegetables.
- Dice the onion, carrots, and celery into uniform small pieces to promote even cooking and create a consistent texture throughout the soup.
- Use freshly ground spices if possible, as they provide a more vibrant and intense flavor profile compared to pre-ground spices that may have lost their potency.
- Consider toasting the spices briefly in the oil before adding vegetables to release their essential oils and deepen the overall taste of the lentil soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg