Ingredients
Scale
- 2 medium onions – peeled and diced
- 4 stalks celery – diced
- 4 medium carrots – peeled and diced
- 4 cloves garlic – minced or pressed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ⅔ cup tomato paste – 6-ounce/140 gram can
- 2 cans tomatoes – diced or crushed (15-ounces/400-grams)
- 3 medium bay leaves
- 3 sprigs thyme – 2 teaspoons dry
- 3 cups green lentils – or brown, rinsed and drained
- 8–10 cups vegetable broth
- 1 small lemon – cut into wedges (optional)
Instructions
- Heat a large soup pot or Dutch oven to medium-high heat. Add the onions, celery, and carrots. Cook for 3-4 minutes, stirring frequently, until the veggies start to soften. Add water, a tablespoon at a time, if they start to stick.
- Add the garlic, cumin, smoked paprika, cinnamon, and salt. Mix to coat the vegetables.
- Add the tomato paste, canned tomatoes, bay leaves, and fresh thyme. Mix well and simmer the tomatoes for about 5 minutes to start building the flavor.
- Add the lentils and 8 cups of vegetable broth. Bring the soup to a boil, then reduce it to a simmer, cover the pot, and cook for 45 – 60 minutes until the lentils are tender and the liquid has reduced. Check the soup periodically and add more broth depending on the consistency you want.
- Serve the soup hot in bowls and garnish with lemon wedges, crushed red chili flakes, or chopped parsley if desired.
Notes
- Adjust broth quantity to achieve your preferred soup thickness.
- Fresh herbs enhance flavor but dried ones work too.
- Store leftovers in the fridge for up to 3 days or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 800mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg