Lentil Soup Recipe

 Lentil Soup

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 1/2 cups dried green or brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric (optional)
• 1/4 teaspoon paprika or smoked paprika
• Salt and pepper to taste
• 1 bay leaf
• 2 cups spinach or kale (optional)
• 1 tablespoon lemon juice (optional for added brightness)

Instructions:

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.

2. Add spices: Stir in the cumin, coriander, turmeric, and paprika. Cook for 1-2 minutes to toast the spices.

3. Add lentils and broth: Add the lentils, diced tomatoes (with juice), vegetable broth, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer.

4. Cook the lentils: Simmer the soup for about 25-30 minutes, or until the lentils are tender. Stir occasionally.

5. Optional greens: If you’re adding spinach or kale, stir them in during the last 5 minutes of cooking.

6. Finish with lemon: Once the lentils are cooked, remove the bay leaf. Stir in the lemon juice for a fresh, zesty finish. Taste and adjust the seasoning if needed.

7. Serve: Ladle the soup into bowls and enjoy with crusty bread or a side salad!

This lentil soup is versatile, nutritious, and can easily be customized with your favorite vegetables or spices.