Classic Quick Lentil Soup
This cozy, quick lentil soup is vegan, wholesome, and loaded with protein-packed legumes, tender veggies, and bold seasoning—all ready in under 40 minutes.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup dried brown or green lentils rinsed
- 1 bay leaf
- 4 cups vegetable broth
- 2 cups water
- 1 tsp salt
- ½ tsp black pepper
- Juice of ½ lemon
- 2 tbsp chopped parsley optional but fancy
Instructions
- Heat olive oil in a soup pot over medium heat. Toss in onion, carrots, and celery. Sauté for 5 minutes until they soften.
- Stir in garlic, cumin, and paprika. Cook for 1 minute, and let the flavor drama begin.
- Add lentils, broth, water, salt, pepper, and bay leaf. Bring it all to a boil.
- Reduce heat. Simmer uncovered for 25 minutes or until lentils are tender and ready to comfort.
- Remove bay leaf (because you’re not chewing on that). Stir in lemon juice and parsley.
- Serve hot with crusty bread or smug satisfaction.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Iron: 30%
- Vitamin A: 40%
- Folate: 50%
- Vitamin C: 20%
- Magnesium: 18%
💡 Additional Tips to Elevate Flavor
- Add a splash of coconut milk for creaminess—yes, even your soup wants a glow-up.
- Swap cumin for curry powder if you’re feeling globally inspired.
- Toss in spinach or kale at the end for bonus greens and inner goddess points.
- Serve with lemon wedges to let guests squeeze their own destiny.
- Leftovers? Even better the next day—just like revenge.