Lentil Soup
An easy recipe for hearty, flavorful lentil soup.
Ingredients
- 1 medium onion
- 1 bell pepper any color
- 2 carrots
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1 1/2 cups water can add more if necessary
- 28 oz diced tomatoes
- 1 1/2 cups lentils
- 1/2 tsp cumin
- 1 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 bay leaves
Instructions
- Chop the onion, peppers, and carrots. Set aside.
- Place the lentils in a strainer and wash them, picking through and discarding anything that is not a lentil (i.e., small pebbles, etc.).
- Heat the olive oil in a Dutch oven or heavy stock pot.
- Cook the onion, pepper, and carrots in the heated oil over medium high heat. Cook about seven minutes until soft and the onions are translucent.
- Add the tomatoes with their juice. Stir.
- Add the lentils and stir.
- Add the vegetable broth and water. Stir.
- Add the cumin, paprika, red pepper flakes, salt, pepper, and bay leaves.
- Cook about 25 minutes over medium heat (a medium simmering should be happening), stirring from time-to-time. The lentils will be relatively soft when the soup is ready.
- NOTE: We like our soup on the thicker side. If you find you would like something with more liquid, you can add a bit of additional water (about 1/2 cup) as the soup nears the end of its cooking time. Always check to be sure there is sufficient liquid.