Hearty Lentil Soup with Dark Bread
A comforting and nutritious bowl to warm your soul.
⏱️ 60 min🍽️ Serves 1
🔥 380 kcal💪 22g protein🍚 55g carbs🥑 8g fat🌾 15g fibreper serving
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servings
Ingredients
- 🥣200 g brown or green lentils
- 🧅1 onion, chopped
- 🥕2 carrots, diced
- 🥬2 celery stalks, diced
- 🧄2 cloves garlic, minced
- 🍲1 ¼ L vegetable broth
- 🍅400 g canned diced tomatoes
- 🫒2 tbsp olive oil
- 🌿1 tsp dried thyme
- 🌰1 tsp ground cumin
- 🧂 salt and black pepper, to taste
- 🍞4 slices dark rye bread
- 🌿¼ cup fresh parsley, chopped (for garnish)
Pro tips
- For extra richness, add a bay leaf to the soup while simmering and remove before serving.
- If you prefer a smoother soup, you can blend about a third of it with an immersion blender before serving.
- Leftover soup stores well in the refrigerator for up to 3-4 days and freezes beautifully for longer storage.
Method
- 1Rinse the lentils thoroughly under cold water. Set aside.
- 2Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- 3Add minced garlic, dried thyme, and ground cumin to the pot. Cook for another minute until fragrant.
- 4Stir in the rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.
- 5Season the soup with salt and black pepper to taste. If desired, mash a portion of the soup against the side of the pot with a spoon for a thicker consistency.
- 6Ladle the hot soup into bowls. Garnish with fresh chopped parsley.
- 7Serve immediately with slices of dark rye bread on the side.