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Warming Lentil Soup

Warming Lentil Soup

A hearty and nutritious Warming Lentil Soup made with simple ingredients like lentils, vegetables, and spices, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups Dried Brown or Green Lentils, rinsed and picked over for stones
  • 2 tablespoons Olive Oil, extra virgin preferred
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 6 cups Vegetable or Chicken Broth, low sodium recommended
  • 1 can (14.5 oz) Canned Diced Tomatoes, do not drai
  • 1 teaspoon Ground Cumi
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 2 cups Fresh Spinach or Kale, roughly chopped
  • 1 tablespoon Lemon Juice, freshly squeezed
  • Salt and Black Pepper, to taste

Method
 

  1. Prepare your vegetables by dicing the onion, carrots, and celery into uniform pieces and mincing the garlic.
  2. In a large Dutch oven or heavy pot over medium heat, add the olive oil and let it shimmer.
  3. Add the onion, carrots, and celery, and sauté for about 5 to 7 minutes until the onions are translucent and the carrots soften slightly.
  4. Stir in the minced garlic, cumin, smoked paprika, and oregano, cooking for one minute until fragrant.
  5. Add the rinsed lentils to the pot, stirring to coat them with the oil and spices.
  6. Pour in the diced tomatoes with their juices and the broth, bringing the soup to a gentle boil.
  7. Once boiling, reduce the heat to low, cover the pot slightly ajar, and simmer for 25 to 30 minutes, checking for lentil tenderness.
  8. When the lentils are soft, stir in the chopped spinach or kale until wilted, then add the lemon juice and season with salt and pepper.
  9. Ladle the soup into bowls and serve.

Notes

Rinse lentils thoroughly to remove any debris. Adjust seasoning at the end of cooking. Let the soup rest for 10 minutes before serving for best flavor.