Description
A hearty and nutritious veggie-loaded lentil soup packed with fresh vegetables and warming spices. This comforting soup is easy to prepare, taking just 45 minutes, and serves six people. Perfect for a healthy, vegetarian meal that’s full of flavor and fiber.
Ingredients
Scale
Soup Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for 3–4 minutes until the onion becomes soft and fragrant, building the base flavor for the soup.
- Cook Veggies: Add the diced carrots, chopped celery, and diced zucchini to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften but still hold some texture.
- Add Lentils and Broth: Stir in the rinsed lentils, vegetable broth, cumin, turmeric, ground coriander, and salt and pepper to taste. Mix everything well to combine the spices and ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 30–35 minutes, or until the lentils are tender and the flavors meld together.
- Garnish and Serve: Once the lentils are cooked through, ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot for a cozy and satisfying meal.
Notes
- For extra protein, consider adding diced chicken or tofu.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Adjust the seasoning with more cumin or turmeric to suit your taste preferences.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently before serving.
- For a creamier texture, blend part of the soup before serving or add a splash of coconut milk.
