About the Recipe
This lentil soup is a comforting and nourishing meal that's perfect for a chilly day. It's packed with protein, fiber, and warming spices.
1 cup dried green or brown lentils, rinsed
1 small onion, diced
2 cloves garlic, minced
1 small carrot, diced
1 small celery stalk, diced
4 cups vegetable broth
1 tsp cumin
1/2 tsp coriander
Salt and pepper to taste
Optional toppings: chopped parsley, lemon wedges
In a large pot or Dutch oven, heat some oil over medium heat.
Add the onion, garlic, carrot, and celery and sauté until softened, about 5 minutes.
Add the lentils, vegetable broth, cumin, coriander, salt, and pepper.
Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
If desired, blend the soup with an immersion blender or transfer to a blender and blend until smooth. Be careful when blending hot liquids.
Taste and adjust seasoning as needed.
Serve hot with chopped parsley and lemon wedges on top, if desired.