Angeline Jean-Pierre
CSMS Magazine
There’s nothing quite like a hearty bowl of homemade lentil soup to bring comfort, nourishment, and simplicity to the table. Packed with protein-rich lentils, aromatic vegetables, and warming spices, this wholesome recipe is both easy to prepare and deeply satisfying. Served alongside slices of warm whole grain bread, it becomes a complete, rustic meal perfect for busy weeknights, cozy weekends, or anytime you crave something both healthy and delicious.
Ingredients (Serves 4)
1 cup dry lentils, rinsed
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, chopped
2 celery stalks, chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 bay leaf
6 cups vegetable broth (or water)
1 can (14 oz) diced tomatoes
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Whole grain bread, sliced and warmed
Instructions
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook for another minute.
Add Vegetables and Spices
Add carrots, celery, cumin, paprika, thyme, and bay leaf. Stir to coat vegetables with the spices.
Add Lentils and Liquid
Stir in the lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
Simmer
Reduce heat to low. Cover and simmer for 25–30 minutes, or until lentils are tender. Add more broth or water if you prefer a thinner soup.
Season
Remove the bay leaf. Add salt and pepper to taste. Adjust seasoning as desired.
Serve
Ladle soup into bowls and garnish with fresh parsley. Serve warm with slices of whole grain bread on the side.
