Soupe de lentilles facile et rapide, pleine de saveurs

Ingrédients

• 1 cup Dry lentils (Brown or green lentils)
• 2 tablespoons Olive oil (For sautéing)
• 1 medium Yellow onion (Finely chopped)
• 3 cloves Garlic (Minced)
• 2 medium Carrots (Diced small)
• 2 stalks Celery (Chopped)
• 4 cups Vegetable broth (Low-sodium)
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 leaf Bay leaf
• to taste Salt
• to taste Black pepper
• 2 tablespoons Fresh parsley or cilantro (Chopped)
• 1 tablespoon Lemon juice (For brightness)

Préparation

1. 1

   --- Basic Steps ---

2. 2

   Heat olive oil in a large pot over medium heat, then sauté onion, garlic, carrots, and celery for 4 minutes until onions turn translucent and veggies start to soften.

3. 3

   Stir in ground cumin and smoked paprika for about 30 seconds until fragrant, coating the veggies in a warm, smoky aroma.

4. 4

   Pour in the lentils, vegetable broth, and drop in the bay leaf, then stir gently to combine and bring to a rolling boil over high heat.

5. 5

   Reduce heat to low, cover the pot, and cook for 20 minutes or until lentils are tender and broth slightly thickened.

6. 6

   Discard the bay leaf, then taste and add salt and black pepper as needed to enhance each spoonful.

7. 7

   Optionally puree half the soup for a creamy texture, then ladle into bowls and garnish with fresh parsley and a lemon squeeze.