Lentil Soup
A legume-based soup made with lentils, aromatics, and broth. Simmered until tender with swappable vegetables and seasonings for infinite variations.
Ingredients
Method
Rinse lentils under cold water and set aside. Dice onion, carrot, and celery. Mince garlic.
Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; sauté until softened, about 5 minutes.
Stir in cumin and tomato paste if using; cook for 1 minute until fragrant.
Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes until lentils are tender.
Season to taste with salt and black pepper. Stir in lemon juice if using.
Ladle into bowls and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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