Small Batch Lentil Soup
Small Batch Lentil Soup! A scaled-down version of my 5-star lentil soup recipe. This one is just as delicious and perfect for serving 1-3 people.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely chopped white or yellow onion
- 1 garlic clove, minced
- 1 medium carrot, chopped (about 1/2 cup)
- 1 celery rib, chopped (about 1/2 cup)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 cup green or brown lentils
- 1 cup diced tomatoes or fire-roasted tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- 1/4-1/2 teaspoon salt
- 1 teaspoon lemon juice
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, carrot and celery and cook for 10 minutes, stirring often, until the vegetables are just softened.
- Add the spices, cumin and paprika, and let cook for a minute until fragrant.
- Add in the lentils, tomatoes, broth, and bay leaf and bring to a boil. Reduce heat to low and cook for 20-25 minutes, until lentils are softened. Season, adding the salt.
- Depending on your preferred texture, stir in the lemon juice and serve or remove 1-2 ladles of the soup and puree in a small blender, then return back to the pot along with the lemon juice.
Notes
I usually puree some of the soup for a thicker, creamier texture but up to you. I like serving this with good crusty bread (like my no-knead rosemary bread.) If you want, some chopped fresh parsley stirred into this is delicious too!
Nutrition
Serving: 1servingCalories: 367kcalCarbohydrates: 52gProtein: 18gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1601mgPotassium: 735mgFiber: 21gSugar: 8gVitamin A: 4611IUVitamin C: 9mgCalcium: 80mgIron: 6mg