From Noam’s kitchen
Simple Lentil Vegetable Soup
Soup · Vegetarian · 40 minutes
A taste of home, learned from my mom — the kind of soup that warms you from the inside out on rainy days. Simple, quick, and endlessly flexible: add whatever vegetables you have on hand.
Ingredients
- 1 cup lentils (green, French, or red)
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 potato, chopped
- 1 sweet potato, chopped
- 1 tbsp olive oil
- 1 tsp cumin
- Salt and black pepper to taste
- 6 cups water
- Fresh cilantro for serving
Method
- Chop the onion first, then prep the celery, carrots, potato, and sweet potato. Rinse the lentils.
- Heat the olive oil in a pot. Add the onion and cook until softened.
- Add the celery, carrots, potato, and sweet potato. Cook for 2–3 minutes to soften slightly.
- Add the cumin, salt, and black pepper. Stir and let the spices bloom for 30 seconds.
- Add the lentils and pour in the water. Stir.
- Bring to a boil, then cover and simmer for 25–30 minutes, until the lentils and vegetables are tender.
- Taste, adjust seasoning, and serve topped with fresh cilantro.
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