Quick way to grow the best Lentil Soup in under 40 minutes. Lentil Soup
This lentil soup recipe is a quick and delicious way to enjoy a hearty and healthy meal, perfect for a weeknight dinner.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
Ingredients
Main Ingredients
- 1.5 cup red lentils
- 6 cup vegetable broth
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 2 garlic cloves minced
- 14.5 ounce diced tomatoes
- 2 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon cumin
- 0.5 teaspoon turmeric
- 0.25 cup fresh parsley chopped, for garnish
Instructions
Prepare Ingredients
- Rinse the lentils thoroughly under cold water and set aside.
- Chop onion, carrots, and celery; mince the garlic.
Sauté Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat, then add chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in minced garlic, cumin, and turmeric, and cook for another minute until fragrant.
Simmer Soup
- Add vegetable broth, rinsed lentils, diced tomatoes, salt, and pepper to the pot; bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender.
Serve
- Taste and adjust seasonings as needed, then ladle the hot soup into bowls.
- Garnish with fresh parsley before serving.
Notes
For extra flavor, you can add a bay leaf to the soup while it simmers and remove it before serving. A squeeze of lemon juice at the end can also brighten the flavors.