One Pot Lentil Soup
The best, hearty, easy lentil soup recipe, homemade with simple ingredients in one pot over stovetop. Loaded with vegetables, brown lentils, Italian herbs.
Ingredients
- 1.5 tbsp Butter Unsalted
- 1.5 tbsp Oil
- 1 cup Onion Finely chopped
- 2-3 cloves Garlic Finely minced
- 1 cup Carrot Peeled, Roughly chopped
- 1 cup Celery Roughly chopped
- 2 cups Brown lentils Dried, Rinsed
- 1 can Crushed tomatoes 14 oz. can
- 6 cups Vegetable broth Low sodium
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1.5 tsp Italian seasoning
- 1 tsp Paprika
- 1 tsp Ginger powder
- Salt To taste
- Pepper To tast
- 1 Bay leaf
- 1-2 tbsp Lemon juice Optional
- 1 tbsp Parsley Fresh, Roughly chopped, For garnish
Instructions
- Heat butter and oil in a large nonstick pot over medium-high heat.
- Add onion, garlic, carrot, celery and saute for a few minutes until onion is softened and translucent.
- Add lentils, tomatoes, broth, cumin powder, coriander powder, Italian seasoning, paprika, ginger powder, salt, pepper, bay leaf and mix everything together.
- Bring to a simmer.
- Then, lower heat to medium. Cover and cook for about 40 minutes or until lentils are soft.
- Uncover and use a hand-held blender to roughly puree the soup. Don't puree it too much or else it will loose its chunky texture.
- If soup is too thick, mix in a little more broth or water. If soup is too thin, cook uncovered until extra liquid is reduced.
- Optional: Mix in some lemon juice to add a subtle zesty kick.
- Garnish with parsley and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and can be reheated in the microwave or stovetop.
Nutrition
Calories: 346kcal | Carbohydrates: 53g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1091mg | Potassium: 978mg | Fiber: 23g | Sugar: 9g | Vitamin A: 4643IU | Vitamin C: 15mg | Calcium: 93mg | Iron: 6mg