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Hearty Lentil Soup


- 1 tbsp olive oil

- 1 large onion, diced

- 3 cloves garlic, minced

- 2 carrots, peeled and chopped

- 2 celery stalks, chopped

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1/2 tsp ground turmeric

- 1/2 tsp paprika

- 1/4 tsp cayenne pepper (optional)

- 1 cup dried brown lentils, rinsed and drained

- 4 cups vegetable broth

- 1 can (14.5 oz) diced tomatoes

- Salt and pepper, to taste

- Fresh cilantro, chopped (optional)



1. Heat the olive oil over medium heat in a large pot or Dutch oven.

2. Add the onion, garlic, and sauté for 5 minutes or until the onion is translucent.

3. Add the carrots, celery, cumin, coriander, turmeric, paprika, and cayenne pepper (if using) and sauté for another 5 minutes.

4. Add the lentils, vegetable broth, and diced tomatoes to the pot and boil.

5. Reduce the heat to low and simmer the soup for 30-40 minutes or until the lentils are tender.

6. Season the soup with salt and pepper to taste.

7. Ladle the soup into bowls and garnish with fresh cilantro, if desired.

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