Description
A hearty and wholesome veggie-loaded lentil soup packed with nutritious vegetables and warming spices. Perfect for a comforting meal, this soup is easy to prepare and full of flavor.
Ingredients
Scale
Vegetables and Aromatics
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, diced
Soup Base and Spices
- 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
Garnish
- 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 to 4 minutes until they become soft and fragrant, forming a flavorful base for the soup.
- Cook Veggies: Add the diced carrots, chopped celery, and diced zucchini to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften but still retain some texture.
- Add Lentils and Broth: Stir in the rinsed lentils, vegetable broth, cumin, turmeric, ground coriander, salt, and pepper. Mix everything well to combine the flavors evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 to 35 minutes. Cook until the lentils are tender and the soup has thickened slightly.
- Garnish and Serve: Remove the soup from heat. Ladle into bowls and garnish with chopped fresh cilantro. Serve hot for a satisfying meal.
Notes
- Rinse lentils thoroughly before cooking to remove any dust or debris.
- You can substitute vegetable broth with water for a lighter soup, though the flavor might be less rich.
- Adjust spices to your taste; add a pinch of chili powder for some heat if desired.
- This soup keeps well refrigerated for up to 4 days and can be frozen for longer storage.
- Feel free to add other vegetables like spinach or tomatoes during the simmering stage for extra nutrition.
