Lentil Soup
Lentil soup is a wholesome, nutritious, and comforting meal that's perfect for any time of year. Made with simple ingredients such as lentils, vegetables, and aromatic spices, this hearty soup is packed with protein, fiber, and essential vitamins. It's an ideal dish for meal prep, can be customized with various add-ins, and is naturally vegan and vegetarian. Whether you're looking for a quick, easy dinner or a warming lunch, this lentil soup will satisfy your taste buds and nourish your body.
Equipment
- 1 large soup pot (about 6-quart capacity)
- 1 Cutting Board
- 1 Knife
- 1 Wooden spoon or spatula
- 1 measuring spoon (for spices)
- 1 strainer (for rinsing lentils)
Ingredients
- 1 cup dried lentils green, brown, or red
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 14.5 oz can of diced tomatoes (optional for added flavor)
- 6 cups vegetable or chicken broth
- 2 cups water adjust to preferred consistency
- 2 cups fresh spinach or kale optional
- 2 tablespoons lemon juice or vinegar for acidity
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Chop the onion, carrots, celery, garlic, and greens (if using).Rinse the lentils under cold water to remove any debris.
- Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add the chopped onions, carrots, and celery, and sauté for 5-7 minutes, until the vegetables begin to soften and the onions turn translucent. Add the minced garlic and cook for another minute.
- Toast the Spices: Stir in the cumin, paprika, turmeric, and coriander. Let the spices cook for about 1 minute to release their flavors.
- Add Lentils, Tomatoes, and Broth: Stir in the rinsed lentils, diced tomatoes (if using), vegetable or chicken broth, and water. Bring the soup to a boil over high heat.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally and check for seasoning.
- Add Greens and Acidity: In the final 5 minutes of cooking, stir in the spinach or kale and squeeze in lemon juice or a splash of vinegar to balance the flavors. Adjust the seasoning with salt and pepper as needed.
- Serve: Once the soup is done, ladle it into bowls and garnish with fresh herbs, a dollop of yogurt, or a sprinkle of seeds/nuts. Serve with crusty bread for a complete meal.
Notes
- Adjust Consistency: If you prefer a thicker soup, you can use an immersion blender to blend a portion of the soup, or you can transfer a small amount to a blender and then return it to the pot. For a thinner soup, simply add more broth or water.
- Spice Variations: Feel free to experiment with other spices like curry powder, cinnamon, or chili flakes for a different flavor profile. You can also adjust the spice level by adding more or less chili powder, cayenne pepper, or fresh chili.
- Make Ahead: This soup stores well in the refrigerator for up to 4-5 days. It can also be frozen for up to 3 months. Just store in an airtight container and reheat when ready to enjoy.
- Custom Add-ins: You can easily add cooked chicken, sausage, or bacon for a non-vegetarian version. You can also experiment with other vegetables like zucchini, potatoes, or bell peppers to add more variety.