Hearty Vegetable Lentil Soup

1. 1

   Sauté the aromatic vegetables.

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
   • Stir in the minced garlic and tomato paste. Cook for another minute until fragrant.

   TIPCooking the tomato paste for a minute deepens its flavor and adds a rich umami base to the soup.
2. 2

   Simmer the soup until lentils are tender.

   • Add the rinsed lentils, water, dried thyme, ground cumin, and bay leaf to the pot.
   • Stir everything together and increase the heat to high to bring the soup to a boil.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes, or until the lentils are tender.

   TIPCheck the soup occasionally and give it a stir to prevent the lentils from sticking to the bottom of the pot.
3. 3

   Season and finish the soup.

   • Once the lentils are cooked, remove the bay leaf and discard it.
   • Stir in the salt and black pepper.
   • Taste the soup and adjust seasoning if needed.

   TIPWaiting to add salt until the end ensures the lentils cook up tender. Adding it too early can sometimes make them tough.
4. 4

   Garnish and serve hot.

   Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with a side of crusty bread.

Cuisines we love