Lentil soup with goat cheese and arugula –Hey y’all! Today, I’m excited to share a soul-warming recipe that’s perfect for those chilly days when you want something nutritious and delicious. We’re diving into the goodness of lentils with a scrumptious vegetarian lentil soup. This dish is not only hearty but also packed with flavor that’s sure to warm your heart and fill your belly. So grab your apron and let’s get cooking!
Vegetarian Lentil Soup
This vegetarian lentil soup is a true comfort food. It’s rich, flavorful, and very easy to make. Let’s check out what we need to whip up this amazing dish!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 cup dried lentils (green or brown), rinsed
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
- Stir in the minced garlic, cumin, smoked paprika, and thyme, and cook for another minute until fragrant.
- Add the rinsed lentils, diced tomatoes (with their juices), and vegetable broth to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for about 30-35 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. If you prefer a thicker soup, you can mash some of the lentils with a fork or blend a portion using an immersion blender.
- Serve hot, garnished with fresh parsley if desired. Enjoy this warm, hearty soup with a slice of crusty bread for a full meal!
And there you have it, folks! This vegetarian lentil soup is not just good for you, it’s also good for the soul. Perfect for sharing with family or enjoying on a cozy night in. So, grab your bowls and dig in!