Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
2 large carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon dried thyme
1 can (14.5 oz) diced tomatoes, undrained
1 ½ cups (300g) dried brown or green lentils, rinsed and picked over
6 cups vegetable broth (or chicken broth)
2 cups fresh spinach or kale, chopped (optional)
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Pinch of red pepper flakes (optional for heat)
Instructions
1. **Sauté Veggies:** Heat the olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables begin to soften.
2. **Add Aromatics:** Stir in the minced garlic, cumin, coriander, and thyme. Cook for 1 minute until fragrant, being careful not to burn the garlic.
3. **Simmer:** Pour in the drained lentils, the can of diced tomatoes (with juices), and the broth. Season with freshly cracked black pepper and a pinch of red pepper flakes (hold the salt for now).
4. Increase the heat to bring the soup to a boil, then reduce the heat to low. Cover the pot loosely with a lid and simmer for 30–40 minutes, or until the lentils are completely tender.
5. **Blend (Optional):** For a creamier texture, use an immersion blender to pulse the soup 2 or 3 times. Alternatively, blend 1 cup of the soup in a standard blender and return it to the pot. (Skip this step if you prefer a chunky broth).
6. **Finish:** Stir in the chopped spinach or kale and cook for 2–3 minutes until wilted. Remove the pot from the heat.
7. Stir in the fresh lemon juice. Taste the soup and season generously with salt and pepper as needed.
8. **Serve:** Ladle into bowls and serve hot with crusty bread.
Notes
Lentil Type: Brown or green lentils hold their shape best for soup. Avoid red lentils, as they will disintegrate into a mush (unless you want a purée).
The Lemon Trick: Don’t skip the lemon juice at the end! The acidity cuts through the earthiness of the lentils and brightens the entire dish.
Salt Timing: Some cooks believe adding salt too early toughens the lentils. It is safest to season with salt at the very end once the lentils are tender.
Storage: This soup freezes beautifully. Store in airtight containers for up to 3 months.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan