Easy Lentil Soup (7 Ingredients!)
This easy lentil soup is only 7 ingredients (excluding salt and water) and simple to meal prep as a lunch or dinner recipe! It’s one of my top cheap and delicious healthy meal prep ideas.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Yield
- 8
Ingredients 10
- 2 tablespoons olive oil
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 1 onion, finely diced
- 2 garlic cloves, minced
- 10 cups water
- 1 pound (16 ounces) dried green or brown lentils
- 2 teaspoons ground cumin*
- 1 tablespoon kosher salt
- Optional garnishes: Freshly ground black pepper, finely chopped fresh parsley, grated Pecorino Romano cheese
Method 3
- 01
In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the celery, carrot, onion, and garlic and sauté for 5 to 6 minutes until tender.
- 02
Add the water, lentils, cumin, and kosher salt . Bring to a simmer and simmer for 30 minutes until the lentils are tender (if not tender, keep cooking a few more minutes). Taste and add additional salt to taste (I usually add another ½ teaspoon) and fresh ground black pepper.
- 03
Serve immediately with grated Pecorino Romano cheese if desired, or refrigerate for meal prep. The soup lasts up to 1 week refrigerated and leftovers taste even better (you can also freeze them for up to 3 months). Leftovers may soak up extra broth, so you can add a splash of water and pinch of salt if the texture becomes too thick.
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:62e10d42-a0f2-5757-915a-8ee5b28ca08d