Description
A hearty and nutritious veggie-loaded lentil soup packed with fresh vegetables and aromatic spices. This comforting soup is perfect for a wholesome meal, combining lentils with a variety of vegetables and warming spices like cumin, turmeric, and coriander.
Ingredients
Soup Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, then sauté for 3–4 minutes until they become soft and fragrant. This step builds the flavor base for the soup.
- Cook Veggies: Add diced carrots, chopped celery, and diced zucchini to the pot. Cook them for about 5 minutes, stirring occasionally, until the vegetables start to soften but retain some texture.
- Add Lentils and Broth: Stir in the rinsed lentils, vegetable broth, cumin, turmeric, ground coriander, salt, and pepper. Mix everything well to combine the flavors.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30–35 minutes. Cook until the lentils are tender and the soup has thickened slightly.
- Garnish and Serve: Once cooked, ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot and enjoy your wholesome veggie-loaded lentil soup.
Notes
- You can substitute zucchini with other vegetables such as bell peppers or spinach as per your preference.
- If you prefer a thicker soup, mash some lentils against the side of the pot before serving.
- Adjust the seasoning with extra salt or pepper to taste after cooking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- For added protein, consider adding cooked sausage or shredded chicken if not vegetarian.
