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Lentil Soup


- 1 cup dried lentils
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Olive oil for cooking


1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat some olive oil over medium heat. Add the diced onion, chopped carrots, and celery. Cook for about 5 minutes until the vegetables are softened.
3. Add minced garlic, ground cumin, ground coriander, paprika, and cayenne pepper (if using). Stir well to coat the vegetables in the spices and cook for an additional minute.
4. Pour in the vegetable broth and add the lentils and diced tomatoes (with their juices). Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley or cilantro.
7. Serve hot and enjoy!

Note: You can customize the soup by adding other vegetables, such as bell peppers or spinach, and adjust the amount of spices according to your taste preferences.

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