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    Prime Lentil Soup

    A hearty blend of lentils, vegetables, and warm spices simmered into a nourishing soup that’s comforting, healthy, and full of flavor.
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    Lentil Soup

    When it comes to nourishing, budget-friendly meals that still feel hearty and satisfying, Prime Lentil Soup is one of the best recipes to keep on hand. Made with humble pantry staples like dried lentils, onions, carrots, and celery, this soup delivers a balance of protein, fiber, and earthy flavor that warms you from the inside out.

    The beauty of lentil soup is how adaptable it is. You can keep it light and brothy for a quick lunch, or simmer it until thick and stew-like for a filling dinner. A base of aromatics like onion, garlic, and spices builds depth, while tomatoes add brightness and a touch of acidity. With lentils as the star, you get a plant-based protein source that’s affordable and cooks faster than beans — making it an easy weeknight option.

    Health-wise, lentils are loaded with fiber, iron, folate, and magnesium. Pairing them with vegetables boosts the nutritional profile even further, making Prime Lentil Soup not just comforting but also highly nourishing. You can prepare a big batch on Sunday and enjoy it throughout the week, as the flavors deepen and improve each day.

    Whether served with crusty bread, a crisp green salad, or as part of a bigger spread, Prime Lentil Soup is versatile, satisfying, and proof that healthy eating can also be deeply comforting.

    Prime Lentil Soup

    Prep: 15 minCook: 40 minTotal: 55 minYield: 6 servingsVegetarian

    A hearty, flavorful soup made with lentils, vegetables, tomatoes, and spices — healthy, protein-packed, and deeply comforting.

    Ingredients

    • 2 tbsp olive oil
    • 1 medium onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 3 cloves garlic, minced
    • 1 tsp ground cumin
    • 1/2 tsp smoked paprika
    • 1/4 tsp turmeric
    • 1 1/2 cups dried brown or green lentils, rinsed
    • 1 (14 oz) can diced tomatoes
    • 6 cups vegetable broth
    • 2 bay leaves
    • 1 tsp kosher salt (plus more to taste)
    • 1/4 tsp black pepper
    • 2 cups chopped spinach or kale (optional)
    • Juice of 1 lemon
    • Fresh parsley, chopped (for garnish)

    Instructions

    1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 6–7 minutes until softened.
    2. Stir in garlic, cumin, smoked paprika, and turmeric; cook 1 minute until fragrant.
    3. Add lentils, tomatoes, vegetable broth, bay leaves, salt, and pepper. Bring to a boil.
    4. Reduce heat to low, cover, and simmer 30–35 minutes until lentils are tender.
    5. Remove bay leaves. Stir in spinach/kale until wilted, then add lemon juice.
    6. Taste and adjust seasoning. Garnish with parsley and serve hot with bread.
    Notes: Brown or green lentils hold their shape best, while red lentils create a creamier texture. For extra richness, add a drizzle of olive oil or a spoonful of Greek yogurt before serving. Leftovers store well in the fridge for up to 5 days or can be frozen for 3 months.

    Tips & Variations

    • Protein boost: Stir in 1 cup cooked quinoa or chickpeas near the end.

    • Spice it up: Add chili flakes or harissa for a kick.

    • Creamier version: Blend half the soup with an immersion blender, then return to pot.

    • Mediterranean twist: Add oregano, thyme, or a drizzle of olive oil before serving.

    • Batch cooking: Double the recipe and freeze in portions for quick lunches.

    Serving Suggestions

    • Serve with warm pita bread or crusty sourdough.

    • Pair with a green salad dressed in lemon vinaigrette.

    • Add a side of roasted vegetables for a complete meal.

    • Top with feta cheese crumbles or a dollop of yogurt for extra creaminess.

    • Offer alongside grilled chicken skewers for non-vegetarian diners.

    FAQs

    1. Which type of lentils are best for soup?
      Brown or green lentils hold shape well, while red lentils cook faster and give a creamier texture.

    2. Can I make this in a slow cooker?
      Yes — cook on low 6–7 hours or high 3–4 hours. Add greens and lemon at the end.

    3. Is lentil soup freezer-friendly?
      Absolutely. Freeze cooled portions up to 3 months; thaw and reheat on the stovetop.

    4. Can I use canned lentils?
      You can, but reduce simmer time to 15 minutes since they’re already cooked.

    5. How do I thicken lentil soup?
      Simmer uncovered for 10 minutes, or blend part of the soup for a creamier consistency.

    Final Thoughts

    Prime Lentil Soup combines affordability, nutrition, and comfort in one pot. With rich flavor from spices, tender lentils, and bright lemon at the end, this recipe is as healthy as it is satisfying. Whether you’re meal prepping for the week or cooking for a family dinner, it’s a reliable go-to that delivers warmth and nourishment every single time.

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