Description
A warm and hearty lentil soup perfect for Christmas and winter months.
Ingredients
- 1 cup dried lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Stir in garlic, cumin, and paprika. Cook for 1 minute.
- Add lentils, vegetable broth, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Remove bay leaf and season with salt and pepper.
- Serve hot.
Notes
- Rinse lentils before cooking.
- Adjust broth amount for thicker or thinner soup.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International