Taste Tradition: Lentil Soup
A hearty and wholesome lentil soup, rich in flavor and tradition, perfect for a comforting meal. This simple recipe brings the warmth of home to your table.
Ingredients
- 1 cup brown or green lentils rinsed
- 2 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 can (14.5 oz) diced tomatoes undrained
- 6 cups vegetable broth
- 1 tsp cumin powder
- 0.5 tsp turmeric powder
- 0.25 tsp black pepper
- 0.5 tsp salt or to taste
- 2 tbsp fresh parsley chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- Add minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally, until vegetables begin to soften.
- Stir in rinsed lentils, diced tomatoes (with their juice), vegetable broth, cumin, turmeric, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35-45 minutes, or until lentils are tender. Ensure lentils are cooked through but not mushy.
- Taste and adjust seasoning if necessary. If the soup is too thick, add a little more broth or water until desired consistency is reached.
- Ladle into bowls and garnish with fresh chopped parsley. Serve hot with your favorite accompaniments.
Notes
For a richer flavor, use vegetable or chicken broth. Serve with crusty bread and a dollop of yogurt or a squeeze of lemon juice. Adjust spices to your preference. This soup tastes even better the next day!