Lentil Soup
Course: SoupsDifficulty: MediumServings
8
servingsPrep time
20
minutesCooking time
1
hour10
minutesIngredients
4 cups chicken or vegetable broth
4 cups water
28 ounces diced tomatoes with juice from the can
1½ cups dry lentils (brown, green, or mixed)
3 carrots, diced
2 ribs celery, diced
1 onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon curry powder
½ teaspoon ground cumin
1 bay leaf
2 tablespoons chopped cilantro
Directions
- In a large pot, heat olive oil over medium heat
- Add diced onion, carrot, celery, and minced garlic; cook until onion is softened, about 5 minutes
- Stir in cumin and curry powder and cook until fragrant, about 1 minute
- Pour in chicken or vegetable broth, water, and tomatoes into the pot and bring to a boil over medium-high heat
- Reduce heat and add lentils and bay leaf; simmer uncovered for 1 hour, stirring occasionally and adding more broth if needed and skimming off any foam as needed
- Once the lentils are tender, discard the bay leaf and add chopped cilantro
Notes
- If the lentil soup is too thick, you can add a little water or broth to thin it out to the desired consistency. And if it’s too thin, let it simmer for a little longer to thicken up. A wider pot will evaporate a bit faster than a taller, thinner pot.
- Seasonings can be changed based on preferences. Swap out the curry and cumin for Italian seasoning, basil or oregano if desired.
- Store leftovers in a covered container in the fridge for up to 5 days. Reheat on the stove top or in the microwave.