Ingredients:
- 1 cup dried green or brown lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 6 cups vegetable or chicken broth
- 1 can (14 ounces) diced tomatoes
- 2 bay leaves
- Salt and black pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped, for garnish
- Optional: Greek yogurt or sour cream for serving
Instructions:
1. Prep Lentils:
- Rinse the lentils under cold water and drain them. Set them aside.
2. Sauté Vegetables:
- In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they start to soften.
3. Add Garlic and Spices:
- Stir in the minced garlic and the ground cumin, ground coriander, ground turmeric, ground paprika, and cayenne pepper. Sauté for another 1-2 minutes to toast the spices.
4. Combine Lentils and Broth:
- Add the lentils to the pot and pour in the vegetable or chicken broth. Stir well.
5. Add Tomatoes and Bay Leaves:
- Stir in the can of diced tomatoes and add the bay leaves to the soup.
6. Simmer:
- Bring the mixture to a boil. Then, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes. The lentils should be tender.
7. Season:
- Season the lentil soup with salt and black pepper to taste. Adjust the seasoning as needed.
8. Add Lemon Juice:
- Squeeze the juice of one lemon into the soup and stir to combine. This adds a fresh, bright flavor to the soup.
9. Serve:
- Ladle the hot lentil soup into bowls. Garnish with chopped fresh parsley.
10. Optional: Serve with a dollop of Greek yogurt or sour cream for added creaminess, if desired.
11. Enjoy your homemade lentil soup! It’s a hearty and nutritious soup that’s perfect for a light meal or as a starter.
You can also customize this soup by adding vegetables like spinach, kale, or zucchini. Adjust the spices to your taste, and feel free to use red lentils if you prefer a smoother texture.