▢2 tbsp olive oil ▢1 yellow onion diced ▢4 stalks celery cut into 1/2-inch chucks ▢4 carrots peeled and cut into 1/2-inch chunks ▢4 cloves minced garlic minced ▢1 tsp salt ▢1/2 tsp ground black pepper ▢3/4 tsp cumin ▢1/8 tsp red pepper flakes ▢2 tbsp tomato paste ▢1 tbsp red wine vinegar ▢1 1/4 cups brown, green, French green lentils ▢1 bay leaf ▢6 cups chicken broth or vegetable broth ▢2 tbsp parsley freshly chopped


Step - 1

Olive oil is added to a large stockpot or Dutch oven preheated to medium heat. When the oil is heated, saute the carrots, celery, and onion for approximately 8 minutes. Add the garlic and cook for approximately 2 minutes, or until aromatic.

Red pepper flakes, pepper, and cumin should be sprinkled in. Lentils, tomato puree, and vinegar are added. Cook, with frequent stirring, for five minutes.  

Step - 2

After adding the bay leaf, pour in the broth. The melange should be brought to a boil. Simmer the lentils for 25 to 30 minutes, covered, or until tender.  

Step - 3

Serve warm with minced parsley, if desired.  

Step - 4

Light, substantial, and nutritious lentil soup prepared at home. You may also incorporate your preferred protein into this delectable dish, which is laden with carrots, celery, lentils, and seasonings. 

Step - 5

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