Why You’ll Love This Recipe
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Nutritious and Filling: Packed with protein-rich lentils and a variety of vegetables, this soup offers a balanced meal that's both hearty and healthy.
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Simple Ingredients: Utilizing common pantry staples, this recipe is both budget-friendly and accessible.
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Quick Preparation: With minimal chopping and straightforward steps, you can have this delicious soup ready in under an hour.
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Versatile and Adaptable: Easily customize the soup with your favorite vegetables or herbs to suit your taste preferences.
Ingredients
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2 tablespoons extra virgin olive oil
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1 large onion, chopped
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1 rib celery, chopped
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3 medium carrots, chopped
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3 cloves garlic, pressed
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½ teaspoon dried rosemary
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2 bay leaves
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1 cup dried green or brown lentils
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2 medium (12 ounces) potatoes, diced
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6 cups vegetable stock
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1 can (15 ounces) crushed tomatoes
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Salt and freshly ground black pepper, to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Flavor Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots, and sauté for about 3 minutes until the vegetables begin to soften.
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Add Aromatics: Stir in the pressed garlic, dried rosemary, and bay leaves. Cook for an additional 2 minutes, stirring frequently to prevent sticking.
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Incorporate Lentils and Potatoes: Add the dried lentils and diced potatoes to the pot, stirring to combine with the sautéed vegetables and herbs.
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Pour in Liquids: Pour in the vegetable stock and crushed tomatoes. Stir well to ensure all ingredients are evenly distributed.
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Season and Simmer: Season the soup with salt and freshly ground black pepper to taste. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let the soup simmer for about 30 to 40 minutes, or until the lentils and potatoes are tender. Stir occasionally to prevent sticking.
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Adjust Consistency and Flavor: If the soup is too thick, add a bit more vegetable stock or water to reach your desired consistency. Taste and adjust seasoning as needed before serving.
Servings and Timing
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Servings: This recipe yields approximately 4 servings.
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Preparation Time: 10 minutes
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Cooking Time: 40 minutes
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Total Time: 50 minutes
Variations
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Leafy Greens Addition: Incorporate fresh spinach, kale, or Swiss chard during the last 10 minutes of cooking for added nutrients and color.
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Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
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Herb Substitutions: Try using thyme or oregano in place of rosemary for a different flavor profile.
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Protein Boost: Stir in cooked chickpeas or diced tofu towards the end of cooking for an extra protein punch.
Storage/Reheating
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Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
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Freezing: This soup freezes well. Place cooled soup in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Reheating: Reheat the soup on the stovetop over medium heat until warmed through, stirring occasionally. If the soup has thickened during storage, add a splash of vegetable stock or water to reach the desired consistency.
FAQs
What type of lentils are best for this soup?
Green or brown lentils are ideal as they hold their shape well during cooking.
Can I use canned lentils?
Yes, you can use canned lentils. Rinse and drain them before adding. Reduce the cooking time and the amount of vegetable stock accordingly.
Is this soup suitable for freezing?
Absolutely! This lentil soup freezes well for up to 3 months.
How can I make this soup vegan?
This recipe is already vegan as it uses vegetable stock and plant-based ingredients.
Can I add meat to this soup?
Yes, cooked sausage or shredded chicken can be added for a non-vegetarian version.
What can I substitute for potatoes?
Sweet potatoes, parsnips, or turnips are great alternatives to regular potatoes.
How do I thicken the soup if it's too thin?
Let it simmer uncovered to reduce the liquid, or blend a portion of the soup and mix it back in for a creamier texture.
Can I cook this soup in a slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What herbs pair well with lentil soup?
Thyme, rosemary, bay leaves, and oregano complement the flavors of lentil soup.
Lentil Soup
- Total Time: 50 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
This Easy Lentil Soup is a hearty, wholesome dish made with protein-rich lentils, vegetables, and aromatic herbs. Simple to prepare and packed with flavor and nutrients, this comforting soup is perfect for cold days, meal prep, or a quick weeknight dinner. Ready in under an hour, it's vegan, budget-friendly, and freezer-friendly!
Ingredients
For the Soup:
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 rib celery, chopped
- 3 medium carrots, chopped
- 3 cloves garlic, pressed or minced
- ½ teaspoon dried rosemary (or thyme or oregano)
- 2 bay leaves
- 1 cup dried green or brown lentils, rinsed
- 2 medium potatoes (12 ounces), diced (or substitute sweet potatoes)
- 6 cups vegetable stock
- 1 can (15 ounces) crushed tomatoes
- Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Flavor Base:
- In a large pot, heat olive oil over medium heat.
- Add onion, celery, and carrots; sauté for 3 minutes until softened.
2. Add Aromatics:
- Stir in garlic, dried rosemary, and bay leaves.
- Cook for 2 more minutes, stirring frequently.
3. Incorporate Lentils and Potatoes:
- Add lentils and diced potatoes, stirring to combine.
4. Pour in Liquids:
- Add vegetable stock and crushed tomatoes. Stir well.
5. Season and Simmer:
- Season with salt and black pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 30-40 minutes, stirring occasionally, until lentils and potatoes are tender.
6. Adjust and Serve:
- If the soup is too thick, add more vegetable stock or water.
- Taste and adjust seasoning as needed.
- Serve warm with crusty bread or a fresh salad.
Notes
- Add Leafy Greens: Stir in spinach, kale, or Swiss chard during the last 10 minutes.
- Make It Spicy: Add red pepper flakes or a dash of hot sauce.
- Boost Protein: Stir in chickpeas or diced tofu before serving.
- Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
