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Lentil Vegetable Soup

A comforting and nutritious lentil vegetable soup, rich in flavor and steeped in family tradition, perfect for warm gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables and Lentils
  • 2 cups fresh vegetables (carrots, peas, bell peppers)
  • 1 cup lentils (rinsed)
  • 4 cups vegetable broth Can substitute with chicken broth
Aromatics
  • 1 teaspoon olive oil
  • 2 cloves garlic (minced)
  • 1 medium onion (chopped)
  • 1 teaspoon cumin
  • to taste Salt and pepper
Garnish
  • to taste Fresh herbs (parsley or cilantro)

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
  2. Add the minced garlic, cumin, and a pinch of salt, and sauté until fragrant (about 1 minute).
Cooking
  1. Stir in the rinsed lentils and chopped vegetables.
  2. Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer.
  3. Cover and let simmer for 30-35 minutes, or until the lentils are tender.
  4. Adjust seasoning with salt and pepper as needed.
Serving
  1. Serve hot, garnished with your choice of fresh herbs.

Notes

This dish is versatile; you can add protein sources like diced chicken or cooked quinoa. For a creamier texture, add a splash of coconut milk towards the end of cooking. Stores well in the refrigerator for up to 3 days or can be frozen.