Vegetable Lentil Soup

 

Vegetable Lentil Soup

This comforting Vegetable Lentil Soup is hearty, nourishing, and full of colourful vegetables. It’s ideal for a mild lunch or a cozy dinner and can without problems be made vegan or vegetarian.

Ingredients (Serves 4–6)

1 cup dried lentils (crimson or inexperienced), rinsed

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, sliced

1 medium potato or candy potato, cubed

1 zucchini or pumpkin, diced (non-obligatory)

1 cup chopped tomatoes (clean or canned)

6 cups vegetable broth (or water + stock cube)

1 teaspoon floor cumin

½ teaspoon turmeric

1 teaspoon paprika (smoked if to be had)

1 bay leaf

Salt and black pepper to taste

Juice of ½ lemon (non-compulsory)

Fresh parsley or coriander for garnish

Instructions

1. Heat olive oil in a big pot over medium warmness.

2. Stir in garlic, carrots, celery, and potato. Sauté for about five mins, letting the vegetables release their aroma.

3. Add cumin, turmeric, paprika, and bay leaf.

4. Pour in lentils, tomatoes, and vegetable broth. Bring to a gentle boil.

5. Reduce heat and simmer uncovered for 25–30 minutes, stirring from time to time, till the lentils and vegetables are tender.

 6. Season with salt and pepper. Add lemon juice if the usage of.

7. Remove bay leaf, garnish with fresh herbs, and serve warm.

Tips and Variations

Add spinach or kale over the past 5 mins for extra veggies.

For richer taste, stir in a spoon of yogurt or coconut milk before serving.

If you like warmth, upload chili flakes or fresh ginger.

Serve with crusty bread, naan, or roti.

Healthy, filling, and smooth to personalize, this Vegetable Lentil Soup is a splendid way to revel in a bowl full of greens and plant-based totally protein.