Stovetop Lentil Soup: A Nourishing Recipe of Comfort & Flavor

    1 hour


    4 servings

    No Reviews


    Adjust Servings
    0.25 cup extra virgin olive oil
    1 large white white onion, chopped
    2 carrots, peeled and chopped
    4 garlic cloves, minced
    2 teaspoons ground cumin
    1 teaspoon garam masala
    0.50 teaspoon ground turmeric
    0.50 teaspoon ground thyme
    3 roma tomatoes, chopped
    1 cup brown or green lentils, picked over and rinsed
    4 cups vegetable broth, or 4 cups water and 3 bouillon cubes
    2 cups water
    1 teaspoon salt, optional
    0.50 teaspoon freshly ground black pepper, to taste
    1 tablespoon lemon juice (optional)
    1 10oz can Rotel diced tomatoes with habaneros
    cilantro, garnish (optional)



    Rinse your lentils with fresh water before boiling to remove any dust or debris.
    Mark as complete

    Warm the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
    Mark as complete

    Add all remaining ingredients. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
    Mark as complete

    Leave a Reply

    Your email address will not be published. Required fields are marked *