Lentil & Vegetable Soup

This lentil soup is hearty yet simple — rich in protein, fiber, and comfort. Each spoonful is a pause, reminding us that the food we choose can ground the body and quiet the mind.

🛒 Ingredients (3–4 servings)

Base

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

Spices & herbs

• 1 tsp ground cumin

• ½ tsp smoked paprika

• ½ tsp dried thyme or oregano

• 1 bay leaf

Soup

• 1 cup (200 g) red lentils, rinsed

• 1 × 400 g can chopped tomatoes

• 5 cups (1.2 L) vegetable broth or water

• Salt and pepper, to taste

Finish

• Juice of ½ lemon

• Fresh parsley, chopped

⏱️ Time

• Prep: 10 minutes

• Cook: 25–30 minutes

🍳 Method

1. Sauté the base
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, until softened. Add garlic and cook another 30 seconds.

2. Add spices
   Stir in cumin, smoked paprika, thyme, and bay leaf. Toast briefly until fragrant.

3. Simmer the soup
   Add rinsed lentils, tomatoes, and broth. Bring to a boil, then reduce heat and simmer 20–25 minutes, until lentils are soft and soup is thickened. Stir occasionally.

4. Season & brighten
   Remove bay leaf. Stir in lemon juice, salt, and pepper to taste.

5. Serve
   Ladle into bowls and top with fresh parsley. Enjoy with crusty bread if you like.

🌱 Mindful Moment

As you stir the soup, notice the aromas rising, the colors blending, and the warmth building in the pot. Let each bite remind you: small, mindful acts of nourishment ripple into clarity of thought and steadiness of heart.

---

Did you try it? Share your tweaks and thoughts. How did your version turn out? Tell us in the comments below.