Classic Lentil Soup

Name: Classic Lentil Soup
Prep time: 15 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion; 2 medium carrots; 2 medium celery stalks; 3 cloves garlic; 2 teaspoons ground cumin; 1.5 cups brown or green lentils; 1 28-ounce can diced tomatoes; 6 cups vegetable broth; 1.5 teaspoons kosher salt; 0.5 teaspoon black pepper; 1 medium lemon

A hearty, budget-friendly lentil soup with tender vegetables, tomatoes, warm cumin, and a bright finish of lemon.

Prep: 15 min · Cook: 40 min · Yield: 6 · Method: Stovetop

Ingredients

2 tablespoons olive oil
1 medium yellow onion
2 medium carrots
2 medium celery stalks
3 cloves garlic
2 teaspoons ground cumin
1.5 cups brown or green lentils
1 28-ounce can diced tomatoes
6 cups vegetable broth
1.5 teaspoons kosher salt
0.5 teaspoon black pepper
1 medium lemon

Cooking instructions

Rinse the lentils and pick out any stones or debris. Chop the onion, carrots, and celery; mince the garlic. (about 5 min)
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery with a pinch of the salt. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. (about 6 min) — Medium heat
Add the garlic and cumin. Cook, stirring, until fragrant, about 30 seconds. (about 1 min) — Medium heat
Stir in the lentils, diced tomatoes with their juices, vegetable broth, remaining salt, and black pepper. Bring to a boil. (about 5 min) — High heat
Reduce the heat to maintain a gentle simmer. Cover partially and cook, stirring occasionally, until the lentils are tender but not mushy and the soup has thickened slightly, 30 to 35 minutes. (about 35 min) — Low heat
Juice the lemon. Remove the soup from the heat and stir in 2 tablespoons of lemon juice. Taste and add more lemon juice, salt, or pepper as needed. Serve hot. (about 2 min)