Description
A hearty and nutritious Veggie-Loaded Lentil Soup packed with wholesome vegetables, aromatic spices, and protein-rich lentils. This comforting soup is perfect for a quick and healthy meal, combining sautéed aromatics with tender lentils simmered to perfection.
Ingredients
Scale
Soup Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and sauté for 3 to 4 minutes until they become soft, fragrant, and translucent, forming the flavor base of the soup.
- Cook Veggies: Add diced carrots, chopped celery, and diced zucchini to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften but retain some texture.
- Add Lentils and Broth: Stir in the rinsed dry lentils along with the vegetable broth. Add cumin, turmeric, ground coriander, salt, and pepper to season the soup evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 to 35 minutes. This allows the lentils to cook fully and the flavors to meld together into a rich, hearty soup.
- Garnish and Serve: Once the lentils are tender, ladle the soup into bowls, garnish with freshly chopped cilantro, and serve hot for a comforting and nutrient-dense meal.
Notes
- Rinse the lentils thoroughly before cooking to remove any impurities.
- Adjust the seasoning with salt and pepper towards the end of cooking to suit your taste.
- If you prefer a creamier texture, partially blend the soup with an immersion blender before serving.
- You can store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze portions in meal prep containers for up to 3 months.
