🥫 1 cup dry lentils (green or brown, rinsed)
🧅 1 small onion (chopped)
🥕 2 carrots (diced)
🌿 2 celery stalks (chopped, optional)
🧄 3 cloves garlic (minced)
🍅 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
🥣 5 cups vegetable broth (or water)
🌿 1 teaspoon dried thyme or Italian seasoning
🌶 ½ teaspoon smoked paprika (optional, for depth of flavor)
🧂 Salt & black pepper (to taste)
🍋 Juice of ½ lemon (for brightness, optional)
🌿 Fresh parsley (for garnish, optional)
2. Instructions
📌 1. Sauté the Aromatics
- Heat a large pot over medium heat.
- Add onions, carrots, and celery; sauté for 5 minutes until softened.
- Stir in garlic and spices and cook for 1 minute until fragrant.
📌 2. Add the Lentils & Simmer
- Pour in lentils, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
📌 3. Blend for a Creamy Texture (Optional)
- For a thicker soup, blend half of the soup with an immersion blender or transfer to a blender and pulse.
📌 4. Finish & Serve
- Stir in lemon juice and adjust seasoning if needed.
- Garnish with fresh parsley and serve warm.
📌 5. Enjoy! 🥣
- Serve with crusty bread, rice, or a side salad.
