Go Back
Brown Lentil Soup

Brown Lentil Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 cup brown lentils, rinsed
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and chopped into ½-inch pieces
  • 2 celery stalks, chopped into ½-inch pieces
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 bay leaf
  • 4 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes, with their juices
  • Salt and black pepper

Method
 

  1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic, cumin, and turmeric and cook 1 minute more.
  2. Add lentils, broth, tomatoes with their juices, bay leaf, ½ tsp salt, and pepper. Bring to a boil, then reduce to a low simmer, cover, and cook for 25 to 30 minutes until lentils are tender.
  3. Remove bay leaf. Use an immersion blender to pulse the soup in short bursts until the broth is creamy but plenty of whole lentils and vegetables remain.
  4. Taste and adjust salt and pepper. Ladle into bowls and drizzle with olive oil and a squeeze of lemon if you like. Serve immediately.

Notes

The soup will thicken as it cools and after refrigeration, so keep a little extra broth on hand for reheating. A fresh squeeze of lemon at the table really lifts the whole bowl.