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Ingredients

1 cup dried green lentils
6 cups vegetable broth
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 bay leaf
2 tablespoons olive oil
Salt to taste
Fresh parsley for garnish

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Vegetarian Lentil Soup

Created by: Howcan Team

Ingredients

1 cup dried green lentils
6 cups vegetable broth
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 bay leaf
2 tablespoons olive oil
Salt to taste
Fresh parsley for garnish

Instructions

Rinse the lentils under cold water and drain.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, cumin, paprika, turmeric, and black pepper. Cook for 1-2 minutes until fragrant.
Pour in the vegetable broth and add the drained lentils and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
Season with salt to taste.
Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with fresh parsley.
Serve hot and enjoy!

Soup Vegetarian

Vegetarian 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 the diets of many cultures, known for its simplicity and robust flavors. 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 truly comforting and satisfying soup. Today, some of the best versions of this dish can be found in Mediterranean restaurants, where it is often served with a drizzle of olive oil and a sprinkle of fresh herbs. The key to a delicious Vegetarian Lentil Soup lies in the quality of the lentils, the balance of flavors, and the slow simmering process to allow the ingredients to meld together perfectly. Whether enjoyed as a starter or a main course, this timeless soup continues to be a beloved favorite for vegetarians and non-vegetarians alike.

60 min

250 calories

Instructions

Rinse the lentils under cold water and drain.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, cumin, paprika, turmeric, and black pepper. Cook for 1-2 minutes until fragrant.
Pour in the vegetable broth and add the drained lentils and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
Season with salt to taste.
Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with fresh parsley.
Serve hot and enjoy!

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Modify

Vegetarian Lentil Soup

Created by: Howcan Team

Ingredients

1 cup dried green lentils
6 cups vegetable broth
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 bay leaf
2 tablespoons olive oil
Salt to taste
Fresh parsley for garnish

Instructions

Rinse the lentils under cold water and drain.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, cumin, paprika, turmeric, and black pepper. Cook for 1-2 minutes until fragrant.
Pour in the vegetable broth and add the drained lentils and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
Season with salt to taste.
Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with fresh parsley.
Serve hot and enjoy!

Soup Vegetarian

60 min

250 calories

Instructions

Rinse the lentils under cold water and drain.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, cumin, paprika, turmeric, and black pepper. Cook for 1-2 minutes until fragrant.
Pour in the vegetable broth and add the drained lentils and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
Season with salt to taste.
Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with fresh parsley.
Serve hot and enjoy!

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Ingredients

Vegetarian Lentil Soup

Ingredients

Instructions

Instructions

Most popular recipes

BBQ Bacon Burger

Sago Pudding

Liverwurst Sandwich

Most recent recipes

Gluten-Free Penne with Pesto Sauce and Grilled Chicken with Roasted Vegetables

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