This is my go to 1-pot easy lentil soup recipe. It’s a perfect comfort meal for those cozy nights at home. (Gluten free and Vegan)
Heat olive oil in a large Dutch oven or pot over medium heat.
Once the oil is shimmering, add carrots and celery and cook, stirring often, until softened about 5 minutes.
Add the cumin, hing, Graham masala powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in diced tomatoes and cook for a few more minutes, stirring often.
Pour in the lentils, broth/water. Add in salt, black pepper and red pepper flakes. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Securely fasten the lid, purée the soup until smooth. Pour the puréed soup back into the pot.
Add optional chopped greens and cook for 5 more minutes. Remove the pot from the heat and stir in lemon juice. Serve hot, Enjoy!
Ingredients
Directions
Heat olive oil in a large Dutch oven or pot over medium heat.
Once the oil is shimmering, add carrots and celery and cook, stirring often, until softened about 5 minutes.
Add the cumin, hing, Graham masala powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in diced tomatoes and cook for a few more minutes, stirring often.
Pour in the lentils, broth/water. Add in salt, black pepper and red pepper flakes. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Securely fasten the lid, purée the soup until smooth. Pour the puréed soup back into the pot.
Add optional chopped greens and cook for 5 more minutes. Remove the pot from the heat and stir in lemon juice. Serve hot, Enjoy!
