Lentil soup
Prepare a hearty lentil soup using simmered vegetables, spices, and lentils for a nutritious meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Green Lentils | 250 | Grams |
| Olive Oil | 2 | Tbsp |
| Onion | 1 | Count |
| Carrot | 2 | Count |
| Celery Stalk | 2 | Count |
| Garlic | 3 | Clove |
| Vegetable Broth | 1.5 | Liters |
| Canned Tomatoes | 400 | Grams |
| Bay Leaf | 1 | Count |
| Thyme | 1 | Tsp |
| Cumin | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Spinach | 100 | Grams |
| Lemon | 1 | Count |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, diced carrots, and diced celery. Sauté until the vegetables are soft, about 5-7 minutes.
- Add minced garlic and sauté for another minute until fragrant.
- Stir in the rinsed lentils, vegetable broth, diced tomatoes, bay leaf, thyme, and cumin.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30-35 minutes, or until the lentils are tender.
- Season with salt and black pepper to taste.
- Add the chopped spinach and cook for another 5 minutes until wilted.
- Remove the bay leaf, stir in the lemon juice, and adjust seasoning if necessary.
- Serve hot, garnished with additional fresh herbs if desired.
Prep
- Rinse and drain the lentils at least 1 hour before cooking.
Kitchen equipment
Immersion Blender