Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper to taste
- 2 cups dry green lentils, sorted and rinsed
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 3–4 cups water
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley, for garnish
Instructions
- Warm the olive oil in a Dutch oven or large pot over medium heat. Add the onion and sauté for 2 to 3 minutes.
- Add the carrots and celery and sauté for 1 minute, then add the tomato paste to the vegetables and mix evenly. Sauté for 2 to 3 minutes, stirring occasionally.
- Add the garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Mix well and sauté for 1 minute to toast the spices.
- Add the lentils, tomatoes, vegetable broth, and 3 cups of water to the pot. Stir well. Bring to a boil, then reduce heat to medium and simmer for 20 to 30 minutes, stirring occasionally, until the lentils are tender. Add more water if needed.
- Remove the bay leaves. Add the lemon juice and season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
Notes
- Use green lentils for best texture.
- Adjust water for preferred thickness.
- Garnish with parsley for freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg