Lentil Soup is quick, easy, and super delicious! You throw everything into one pot, simmer… and voila… it’s ready.
This recipe is based on the Shorbat Adas Middle Eastern Lentil Soup from Food.com. I have followed their suggestion to add extra veggies, and, man oh man, this soup rocks!
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 garlic clove, finely chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 8 cups vegetable broth
- 1 1⁄2 cups small red lentils (rinsed)
- 1 tsp dried parsley
- 3/4teaspoon cumin
- 3/4 teaspoon turmeric
- 1 bay leaf
- *lemon wedges (to squeeze into your soup before eating, if desired)
- To a large pot, add olive oil, onions and garlic. Saute over medium heat for 2 minutes. Stir in carrots, celery, and continue to saute for 2 more minutes until onions are translucent.
- Add the vegetable broth, lentils, and spices. Stir and bring to a boil. Reduce the heat to low and let simmer, covered, for about 35 minutes, stirring ocassionally.
- Taste and season with salt and pepper as needed. Ladle into bowls and serve with lemon wedges on the side.Now that’s what I’m talkin’ about!