Hearty Slow-Cooked Lentil Soup with Fresh Vegetables
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
1 hour 45 minutes
Cuisine
Mediterranean
Category
Soup
Description
Our Hearty Slow-Cooked Lentil Soup with Fresh Vegetables is a comforting dish that combines tender lentils with a medley of colorful vegetables, all simmered to perfection in a rich, savory broth. This version stands out with its balance of earthy flavors and a hint of spice, making it a favorite for those seeking warmth and nourishment. The slow-cooking method ensures each ingredient melds beautifully, creating a soup that's both satisfying and wholesome.
Lentil soup has its roots in Mediterranean cuisine, known for its simplicity and use of fresh, nutritious ingredients. We chose green lentils for their ability to hold shape during cooking, paired with carrots, celery, and tomatoes for a vibrant taste profile. A touch of cumin and coriander adds depth, while a squeeze of lemon juice brightens the flavors. This soup is perfect for a cozy dinner or as a hearty lunch, best enjoyed with crusty bread on a chilly day.
Ingredients
For the Main Component
- 1 cup green lentils, rinsed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- Salt and pepper to taste
For the Sauce/Main Process
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
For the Topping/Finishing
- Crusty bread for serving
- Extra parsley for garnish
Instructions
Preparation
Rinse the lentils under cold water and set aside.
Chop the onion, dice the carrots and celery, and mince the garlic.
Making the Main Component
In a large pot, heat olive oil over medium heat.
Add onion, carrots, and celery; sauté until softened, about 5 minutes.
Stir in garlic, cumin, and coriander; cook for 1 minute until fragrant.
Add lentils, diced tomatoes, and vegetable broth. Bring to a boil.
Reduce heat to low, cover, and simmer for 1 hour or until lentils are tender.
Season with salt and pepper to taste.
Assembly and Final Steps
Stir in lemon juice and parsley before serving.
Ladle soup into bowls, garnish with extra parsley, and serve with crusty bread.
Chef's Tips
- For added flavor, consider adding a bay leaf during the simmering process.
- Adjust the thickness of the soup by adding more broth if desired.
Nutrition Information
Serving_size
1 bowl
Calories
250
Protein
12g
Carbohydrates
40g
Fat
6g
Fiber
15g
Sugar
5g
Sodium
600mg
Saturated_fat
1g
Cholesterol
0mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Spicy Lentil Soup
Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick.
Lentil Soup with Spinach
Stir in a handful of fresh spinach leaves during the last 5 minutes of cooking for added greens.
Creamy Lentil Soup
Blend half of the soup with an immersion blender for a creamier texture.
Storage Instructions
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Can be frozen for up to 3 months.
Shelf
Not recommended for shelf storage.