Lentil Broth
Prep
15 mins
Cook
45 mins
Servings
4
Difficulty
Easy
A warming and nourishing lentil broth infused with aromatic vegetables and herbs, perfect for a comforting meal that's naturally protein-rich and deeply satisfying.
Ella x
Ingredients
- 200 gred lentils
- 1200 mlvegetable broth
- 2carrots(diced)
- 2celery stalks(chopped)
- 1onion(diced)
- 3garlic cloves(minced)
- 30 gtomato paste
- 5 mlcumin
- 10 gfresh thyme
- 30 mlolive oil
- 5 gsalt
- 2 gblack pepper
- 15 mllemon juice
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, stirring occasionally until softened, about 5 minutes.
Tip: Soften the vegetables gently to develop their natural sweetness.
- 2
Add minced garlic and tomato paste to the pot, stirring constantly for 2 minutes until fragrant and the paste darkens slightly.
Tip: Cooking the paste helps deepen the broth's flavour.
- 3
Pour in the vegetable broth and add the rinsed red lentils, cumin, and fresh thyme. Stir well to combine.
Tip: Rinse lentils briefly to remove any dust before adding.
- 4
Bring the broth to a boil, then reduce heat to low and simmer for 30-35 minutes until the lentils have completely broken down and the broth is thick and creamy.
Tip: Stir occasionally to prevent sticking and ensure even cooking.
- 5
Season with salt and black pepper to taste, then finish with a squeeze of fresh lemon juice for brightness.
Tip: Taste as you season—you can always add more but cannot remove it.
- 6
Serve hot in bowls, optionally drizzling with extra olive oil and fresh herbs if desired.
Tip: This broth thickens as it cools; add more broth when reheating if needed.
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