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Red Lentil Soup

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 1/2 cups red lentils rinsed
  • 6 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat olive oil in a large pot over medium heat and add the chopped onion, carrots, and celery, cooking for 7-8 minutes until vegetables are softened.
  2. Add the minced garlic, cumin, and thyme, stirring constantly for 1 minute until aromatic.
  3. Stir in the rinsed red lentils, vegetable broth, and bay leaf, then bring the mixture to a boil.
  4. Reduce heat to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and soup has thickened.
  5. Remove the bay leaf and season with salt and pepper to taste.
  6. Serve warm, optionally garnished with fresh parsley or a squeeze of lemon juice.