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A steaming bowl of hearty lentil soup with carrots, celery, and herbs.

Hearty Lentil Soup for Slimming Dinners

A deeply satisfying, one-pot lentil soup built from pantry staples. It features a rich, smoky broth, tender lentils, and a bright finish of vinegar or lemon, making it a perfect, protein-packed dinner that loves you back.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup brown or green lentils, rinsed
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1/2 teaspoon dried
  • 2 cups chopped kale or spinach
  • 1 tablespoon red wine vinegar or lemon juice
  • Salt and freshly ground black pepper to taste

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups and spoons
  • Fine-mesh sieve (for rinsing lentils)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and onions are translucent, about 8-10 minutes.
  2. Add the minced garlic, tomato paste, cumin, and smoked paprika. Stir constantly for about 1 minute until fragrant.
  3. Add the rinsed lentils and stir to coat them in the spiced oil.
  4. Pour in the vegetable broth and water. Add the bay leaf and thyme sprigs. Bring to a boil.
  5. Once boiling, reduce heat to low, cover with the lid slightly ajar, and simmer gently for 30-40 minutes, or until lentils are tender but not mushy. Stir occasionally.
  6. Stir in the chopped kale or spinach until wilted. Season generously with salt and pepper to taste.
  7. Remove the pot from heat. Discard the bay leaf and thyme stems. Stir in the red wine vinegar or lemon juice. Serve immediately.

Notes

For best flavor, do not skip the final splash of acid (vinegar or lemon). The soup thickens upon standing; add a little water or broth when reheating. Store cooled soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. For variations, try adding a Parmesan rind while simmering, sautéing chorizo with the onions, or stirring in coconut milk at the end for creaminess.