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Ingredients

  • 1 cup of dried green lentils
  • 6 cups of vegetable broth
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of black pepper
  • 1 bay leaf
  • 2 cups of chopped spinach
  • 1 tablespoon of olive oil
  • Salt to taste

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Vegetable Lentil Soup

Created by: Howcan Team

Ingredients

  • 1 cup of dried green lentils
  • 6 cups of vegetable broth
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of black pepper
  • 1 bay leaf
  • 2 cups of chopped spinach
  • 1 tablespoon of olive oil
  • Salt to taste

Instructions

  • Rinse the lentils under cold water and drain.
  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
  • Add the minced garlic, cumin, paprika, turmeric, and black pepper. Cook for another 2 minutes, stirring constantly.
  • Pour in the vegetable broth and add the bay leaf. Bring to a boil.
  • Once boiling, add the lentils to the pot. Reduce the heat to low, cover, and simmer for 30 minutes or until the lentils are tender.
  • Stir in the chopped spinach and cook for an additional 5 minutes.
  • Season with salt to taste.
  • Remove the bay leaf before serving.
  • Enjoy the vegetable lentil soup hot.
SoupVegetarian
International

Vegetable lentil soup has a rich history dating back to ancient times, with origins in the Middle East and Mediterranean regions. This hearty and nutritious dish has been a staple in many cultures, known for its comforting flavors and health benefits. Chefs and home cooks alike have put their own unique spin on the recipe, incorporating a variety of vegetables, herbs, and spices to create a delicious and satisfying soup. Today, the best versions of this dish can be found in authentic Mediterranean and Middle Eastern restaurants, where the use of fresh, high-quality ingredients is paramount. The key to a great vegetable lentil soup lies in the perfect balance of flavors, with the earthy lentils complementing the vibrant vegetables and aromatic seasonings. Whether it's served as a starter or a main course, this timeless soup continues to be a beloved favorite for its simplicity and nourishing qualities.

60 min

|

6

|

250 calories

Instructions

  • Rinse the lentils under cold water and drain.
  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
  • Add the minced garlic, cumin, paprika, turmeric, and black pepper. Cook for another 2 minutes, stirring constantly.
  • Pour in the vegetable broth and add the bay leaf. Bring to a boil.
  • Once boiling, add the lentils to the pot. Reduce the heat to low, cover, and simmer for 30 minutes or until the lentils are tender.
  • Stir in the chopped spinach and cook for an additional 5 minutes.
  • Season with salt to taste.
  • Remove the bay leaf before serving.
  • Enjoy the vegetable lentil soup hot.
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