Hearty Lentil and Vegetable Soup

Name: Hearty Lentil and Vegetable Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g brown lentils (dried, rinsed and picked over); 1 tbsp olive oil; 1 pcs onion (medium, finely chopped); 3 pcs garlic (cloves, minced); 2 pcs carrot (medium, peeled and diced); 2 pcs celery (stalks, diced); 2 pcs tomato (medium, diced); 1 pcs potato (medium, peeled and cubed); 0.5 tsp dried thyme; 1 pcs bay leaf; 4 cup water; 0.5 tsp salt; 1 pinch black pepper; 1 tbsp lemon juice (freshly squeezed); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A robust, earthy soup loaded with tender lentils and a colorful medley of vegetables in a herby broth. This comforting one-pot meal comes together with simple pantry staples and feels like a warm hug on a chilly evening. Serve with crusty bread for a satisfying dinner.

PREP

15m

COOK

40m

SERVES

1 CUP

284 cal

SERVINGS

METHOD · 4 STEPS

saute · ~6 min
Sauté the aromatic base.
1.Heat olive oil in a large heavy-bottomed pot over medium heat.
2.Add onion and cook until softened and translucent (4-5 min).
3.Stir in garlic and dried thyme, cooking until fragrant (1 min).
TIPKeep the heat moderate — garlic burns quickly and turns bitter.
boil · ~35 min
Build the soup and simmer.
1.Add carrot, celery, tomato, potato, rinsed lentils, and bay leaf to the pot.
2.Pour in water and add salt. Bring to a rolling boil over high heat.
3.Reduce heat to low, cover partially, and simmer until lentils and vegetables are tender (30-35 min).
4.Remove and discard the bay leaf.
TIPCheck lentils after 25 min. They should be tender but not completely mushy.
mix · ~1 min
Finish with lemon and pepper.
1.Remove the pot from heat.
2.Stir in black pepper and fresh lemon juice. Taste and adjust seasoning.
serve
Ladle into bowls, garnish with parsley, and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse brown lentils in a fine mesh strainer and pick out any small stones before cooking.
2
For deeper flavor, sauté the onion until it just begins to brown before adding garlic.
3
Dice vegetables into uniform bite-size pieces so they cook evenly alongside the lentils.
4
Simmer with the lid slightly ajar to keep the broth from boiling over and to thicken naturally.
5
Add the lemon juice just before serving — its bright acidity lifts the earthy lentil broth.
6
Make a double batch; this soup tastes even better the next day as flavors meld.
7
Cool soup completely before refrigerating in airtight containers; it keeps up to 5 days.