Lentil Soup

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Lentil Soup

Hearty, comforting and very flavorful, this thick lentil soup is one of my favorite healthy winter pleasures.

Lentil Soup
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Soup, Vegan
Yield: 6 servings
New quantity:
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 6 cups reduced-sodium vegetable broth
  • 2 cups dry lentils, sorted and rinsed
  • 1 dried bay leaf
  • ⅛ teaspoon dried thyme
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped parsley for garnish
Instructions
  1. Heat the olive oil in a large stockpot over medium heat. Add the onion and 1 teaspoon kosher salt. Cook, stirring occasionally, about 5 minutes, until soft.
  2. Add the garlic and cook 1 more minute, stirring. Add the cumin and paprika and cook, stirring, 30 seconds, until fragrant.
  3. Add the broth, the remaining salt, lentils, bay leaf, and thyme. Bring to a boil. Lower heat to low, cover, and simmer 30-40 minutes, until lentils are tender.
  4. Remove the bay leaf, stir in the lemon juice and black pepper and serve, garnished with chopped parsley.
Nutrition Per Serving
Calories: 205; Total Fat: 2g; Carbohydrates: 32g; Sugars: 5g; Sodium: 514mg; Fiber: 16g; Protein: 14g

 
Lentil Soup