A hearty and nutritious lentil soup packed with vegetables and spices, perfect for a comforting meal.

Units Scale

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium heat.
Add chopped onion, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes.
Stir in garlic, cumin, coriander, turmeric, pepper, and salt. Cook for 1 minute until fragrant.
Add lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil.
Reduce heat to low and simmer, covered, for 30–35 minutes, or until lentils are tender.
Remove bay leaf. Use an immersion blender to blend part of the soup for a thicker consistency, or leave it chunky as desired.
Stir in lemon juice and adjust seasoning to taste.
Serve hot, garnished with chopped parsley if desired.

For a smoky flavor, add a pinch of smoked paprika.
You can use red lentils, but reduce cooking time to 20 minutes.
Leftovers store well in the fridge for up to 5 days or frozen for up to 3 months.