easysoupveganCC0 1.0 Universal
Classic Lentil and Vegetable Soup
A warming, wholesome soup rich in plant protein and fiber, made with brown lentils, carrots, celery, and thyme.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
4servings
- Dried brown lentils250 g
- Yellow onion1 piece
- Carrots2 piece
- Celery stalks2 stalk
- Garlic cloves3 clove
- Extra virgin olive oil30 ml
- Vegetable brothor warm water1200 ml
- Tomato paste30 g
- Dried thyme5 g
- Sea salt
- Freshly ground black pepper
- Fresh lemon juicefor finishing15 ml
Instructions
1
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery; sauté for 6-8 minutes until vegetables begin to soften.
7 min timer
2
Add the minced garlic and tomato paste. Stir constantly for 1 minute to release aromatics and caramelize the paste slightly.
1 min timer
3
Add the rinsed brown lentils, dried thyme, and pour in the vegetable broth. Stir well and bring to a boil.
4
Reduce the heat to low, partially cover the pot, and gently simmer for 30-35 minutes until the lentils are tender but not mushy.
33 min timer
Cook lentils thoroughly until completely tender for optimal digestibility.
5
Turn off heat. Season to taste with salt and black pepper, then stir in fresh lemon juice for brightness. Let rest 5 minutes before serving.
5 min timer
Refrigerate leftovers at below 4°C within 2 hours of cooking.
Provenance & Public Domain Audit
Source: USDA MyPlate Kitchen - Lentil Soup Recipe (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal