Description
A hearty and nutritious classic lentil soup made with green lentils, fresh vegetables, and a touch of tomato paste. This comforting soup is perfect for a cozy meal and packed with wholesome ingredients.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
Main Ingredients
- 2 cups dry green lentils, sorted and rinsed
- 1 can crushed tomatoes (14.5 ounces)
- 4 cups vegetable broth
- 3-4 cups water
- 1 tablespoon fresh lemon juice
Garnish
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil and sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
- Add tomato paste: Stir in the tablespoon of tomato paste and cook for an additional 2-3 minutes to deepen the flavor.
- Add garlic and briefly sauté: Add the minced garlic and sauté for about 1 minute, allowing the garlic to release its aroma without burning.
- Add lentils, tomatoes, broth, and water: Mix in the green lentils, crushed tomatoes, vegetable broth, and water. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 20-30 minutes, or until the lentils are tender.
- Finish with lemon juice and seasoning: Stir in the fresh lemon juice and season the soup with salt and pepper according to your taste.
- Serve with garnish: Ladle the soup into bowls and garnish with chopped parsley before serving warm.
Notes
- You can adjust water quantity to reach your desired soup consistency.
- For extra flavor, add a bay leaf or dried herbs like thyme during simmering and remove before serving.
- This soup can be pureed for a creamy texture if preferred.
- Leftovers store well in the refrigerator for up to 4 days and freeze for up to 3 months.
