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Hearty Lentil Soup

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A simple, nourishing meal that warms you from the first spoonful with minimal fuss using pantry staples.

Ingredients

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  • 1 cup brown or green lentils, rinsed and sorted
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes or 2 tbsp tomato paste + water
  • 4 cups vegetable or chicken stock (low-sodium if preferred)
  • 1 bay leaf
  • 1 tsp dried thyme (or a sprig of fresh)
  • 1 tsp ground cumin (optional)
  • Salt and black pepper to taste
  • 2 tbsp chopped parsley
  • Juice of 1 lemon, to finish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened, about 6–8 minutes.
  2. Add garlic and cumin. Stir until fragrant, about 30 seconds.
  3. Stir in lentils, tomatoes (or tomato paste), bay leaf, thyme, and stock. Bring to a boil.
  4. Reduce to a simmer and cover. Cook 20–30 minutes, until lentils are tender.
  5. Remove bay leaf. If you want a thicker texture, mash a cup of soup against the pot or pulse with an immersion blender.
  6. Finish with lemon juice, parsley, and adjust salt and pepper. Serve hot.

Notes

Use green or brown lentils; they hold shape. An immersion blender helps achieve a silky texture. Adjust seasoning after reheating if needed.

Nutrition

Find it online: https://recipesunfolded.com/hearty-lentil-soup-recipes/

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