Stovetop Lentil Soup: A Nourishing Recipe of Comfort & Flavor
Elyssa McGregor
12 months ago
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Ingredients
Adjust Servings
| 0.25 cup extra virgin olive oil | |
| 1 large white white onion, chopped | |
| 2 carrots, peeled and chopped | |
| 4 garlic cloves, minced | |
| 2 teaspoons ground cumin | |
| 1 teaspoon garam masala | |
| 0.50 teaspoon ground turmeric | |
| 0.50 teaspoon ground thyme | |
| 3 roma tomatoes, chopped | |
| 1 cup brown or green lentils, picked over and rinsed | |
| 4 cups vegetable broth, or 4 cups water and 3 bouillon cubes | |
| 2 cups water | |
| 1 teaspoon salt, optional | |
| 0.50 teaspoon freshly ground black pepper, to taste | |
| 1 tablespoon lemon juice (optional) | |
| 1 10oz can Rotel diced tomatoes with habaneros | |
| cilantro, garnish (optional) |
Directions
1.
Rinse your lentils with fresh water before boiling to remove any dust or debris.
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2.
Warm the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
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3.
Add all remaining ingredients. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
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