Name: Grandma's Hearty Lentil Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 2 cups chopped tomatoes (fresh or canned); 2 medium potatoes, peeled and diced; 2 cups spinach or other greens; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon dried thyme; 2 bay leaves; 1 cup green or brown lentils, rinsed; 6 cups vegetable broth; Salt and pepper to taste

Description

Grandma’s Lentil Soup is a hearty and comforting vegetarian dish full of wholesome ingredients like lentils, fresh vegetables, and aromatic spices. This classic soup is perfect for a nourishing meal, simmered to bring out rich flavors and served hot for ultimate satisfaction.

Ingredients

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Vegetables and Aromatics

2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 cups chopped tomatoes (fresh or canned)
2 medium potatoes, peeled and diced
2 cups spinach or other greens

Spices and Herbs

1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
2 bay leaves

Legumes and Liquids

1 cup green or brown lentils, rinsed
6 cups vegetable broth

Seasoning

Salt and pepper to taste

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Instructions

Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until they are softened and fragrant.
Add Garlic: Stir in minced garlic and cook for an additional 1 minute until the garlic releases its aroma but does not brown.
Cook Spices and Tomatoes: Add chopped tomatoes, ground cumin, paprika, dried thyme, and bay leaves to the pot. Cook for 2 to 3 minutes to allow the spices to bloom and the tomatoes to soften.
Add Lentils and Broth: Pour in rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 25 to 30 minutes until lentils are tender.
Add Potatoes: Stir in diced potatoes and continue cooking for another 15 minutes until the potatoes are cooked through and tender.
Incorporate Greens: Add spinach or your choice of greens in the last 5 minutes of cooking. Stir until the greens wilt and blend into the soup.
Season and Serve: Season the soup with salt and pepper to your taste. Remove bay leaves before serving. Ladle the soup into bowls and enjoy hot, ideally accompanied by crusty bread.

Notes

You can substitute green or brown lentils with red lentils; cooking time may vary slightly.
For a richer flavor, use homemade vegetable broth if available.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.
This soup freezes well; store in airtight containers for up to 3 months.
Feel free to add other vegetables like bell peppers or zucchini for variety.