Classic Lentil Mirepoix Soup (Print-Friendly Recipe)
Hearty lentils simmered with veggies and herbs for a nourishing, flavor-packed bowl.
# Ingredients List:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 yellow onion, diced
03 -
3 carrots, sliced
04 -
2 stalks celery, sliced
05 -
1 tablespoon tomato paste
06 -
3 cloves garlic, minced
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon paprika
09 -
1/2 teaspoon ground cumin
10 -
2 dried bay leaves
11 -
Freshly ground black pepper, to taste
12 -
2 cups dry green lentils, sorted and rinsed
13 -
1 can (14.5 ounces) crushed tomatoes
14 -
4 cups vegetable broth
15 -
3 to 4 cups water
16 -
1 tablespoon fresh lemon juice
17 -
2 tablespoons fresh parsley, chopped, for garnish
# How to Make It:
01 -
Warm olive oil in a large Dutch oven over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened. Stir in sliced carrots and celery, cooking for 1 minute. Incorporate tomato paste with vegetables and mix until evenly combined. Continue sautéing for 2 to 3 minutes, stirring occasionally.
02 -
Add minced garlic, Italian seasoning, paprika, ground cumin, bay leaves, and black pepper to the pot. Mix thoroughly and sauté for 1 minute to release aromatic flavors.
03 -
Add green lentils, crushed tomatoes, vegetable broth, and 3 cups water to the pot. Stir well and bring mixture to a boil over high heat. Reduce to medium and simmer uncovered for 20 to 30 minutes, stirring occasionally, until lentils are tender. Add extra water if a thinner consistency is desired.
04 -
Remove bay leaves and discard. Add lemon juice, and adjust salt and black pepper to taste.
05 -
Serve warm, topped with chopped fresh parsley. Refrigerate leftovers for up to 5 days or freeze for up to 2 months.
# Extra Information:
01 -
For an oil-free variation, substitute olive oil with 1/4 cup water and continue sautéing as directed, adding more water as needed to prevent sticking.