Hearty Classic Lentil Soup

$- 1 cup green or brown lentils, rinsed - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 garlic cloves, minced - 1 can (14 oz) diced tomatoes - 6 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon dried thyme - 1 bay leaf - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Lentils are the star of this soup. They add protein and fiber. I love using green or brown lentils because they hold their shape well. Diced tomatoes bring bright flavor and color. The broth is important for depth. If you don't have lentils, try split peas or chickpeas. You can swap vegetable broth with chicken broth for extra flavor. Don't have fresh parsley? Use dried herbs or omit it. For a twist, add kale or spinach for greens. You can use any onion type, but yellow or white work best. Cumin adds warmth, but feel free to try coriander instead. This soup is low in calories with high protein. Each serving has about 200 calories. It packs about 12 grams of protein and 8 grams of fiber. It is also rich in vitamins A and C from the veggies. This makes lentil soup a heart-healthy choice. Enjoy this classic dish with confidence, knowing it’s both nutritious and delicious! {{ingredient_image_1}} - Rinse 1 cup of lentils in a strainer. - Dice 1 medium onion, 2 carrots, and 2 celery stalks. - Mince 3 garlic cloves. - Open a 14 oz can of diced tomatoes. - Measure out 6 cups of vegetable broth. 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes. 3. Add the minced garlic and cook for 1 more minute until it smells good. 4. Stir in the rinsed lentils, diced tomatoes, vegetable broth, and spices. - Use 1 teaspoon of ground cumin. - Use 1 teaspoon of dried thyme. - Add 1 bay leaf. 5. Bring the soup to a boil. Then, reduce the heat to low and cover the pot. 6. Let it simmer for 30 to 35 minutes. Check the lentils; they should be soft. 7. Remove the bay leaf. For a creamier soup, blend some of it with an immersion blender. 8. Add salt and pepper to taste. 9. Serve hot with fresh chopped parsley on top. - Cut all vegetables into the same size for even cooking. - Stir the veggies often to avoid burning. - Cook until the onion is clear and the carrots are soft. - Adding a pinch of salt helps draw out moisture and flavor. - Use a wide pot to give veggies space to cook well. To make your lentil soup even tastier, try these tips: - Add herbs early: Add thyme and bay leaf at the start. This helps the flavors blend well. - Use fresh garlic: Fresh garlic gives a bold taste. Mince it right before cooking. - Finish with acid: A squeeze of lemon juice at the end brightens the soup. It makes all the flavors pop! - Garnish wisely: Fresh parsley not only looks great but adds a fresh flavor. Avoid these common mistakes when making lentil soup: - Skipping the sauté: Always sauté the onion, carrots, and celery first. This step builds flavor. - Not rinsing lentils: Rinse lentils before using. This removes dirt and debris. - Cooking too long: Don’t overcook the lentils. They should be soft but not mushy. - Ignoring seasoning: Taste your soup before serving. Adjust salt and pepper for the best flavor. Here’s what I find essential for making lentil soup: - Large pot: A sturdy pot helps cook the soup evenly. - Wooden spoon: Great for stirring and scraping the pot. - Immersion blender: This tool can purée part of the soup for a creamier texture. - Measuring cups and spoons: Accurate measurements ensure the right balance of flavors. With these tips and tricks, your classic lentil soup will be both simple and hearty! Enjoy the process and the delicious results! Pro Tips Store Lentils Properly: Keep lentils in a cool, dry place in an airtight container to maintain their freshness and prevent spoilage. Customize Your Vegetables: Feel free to add other vegetables such as bell peppers or spinach for added nutrition and flavor. Enhance Flavor with Herbs: Fresh herbs like rosemary or cilantro can add a unique twist to the soup's flavor profile when added just before serving. Batch Cooking: This soup freezes well, so consider making a double batch and freezing half for a quick meal later. {{image_2}} Classic lentil soup is already vegetarian. To make it vegan, just skip any animal products. Use vegetable broth instead of chicken broth. This keeps the flavor rich and tasty. You can add more veggies like bell peppers and zucchini. They add texture and nutrients. You can boost the flavor by adding a few simple ingredients. Consider these options: - Spinach or kale: Add them near the end of cooking. They wilt quickly and add color. - Potatoes: Diced potatoes make the soup heartier. Add them with the lentils so they cook well. - Lemon juice: A splash of lemon brightens the soup. Add it just before serving for freshness. Spices can change the whole taste of your soup. Here are some to try: - Smoked paprika: This adds a nice smoky flavor. Use about a teaspoon for a warm touch. - Curry powder: Add this for a unique twist. Start with half a teaspoon and adjust to taste. - Bay leaves: You can add more bay leaves for depth. Just remember to remove them before serving. These variations keep the soup interesting. Each change can create a new experience. Let the soup cool to room temperature. Use airtight containers to store it. This keeps the soup fresh and tasty. You can keep it in the fridge for about 3 to 5 days. If you plan to eat it later, freezing is a great option. To freeze your soup, pour it into freezer-safe bags or containers. Leave some space at the top, as it will expand. Label each container with the date. You can freeze it for up to 3 months. This way, you always have a warm meal ready. When you want to eat the soup, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. You can reheat it on the stove over medium heat. Stir often until it's hot. If it's too thick, add a little water or broth to loosen it. Enjoy your hearty meal! Yes, you can! To make lentil soup in a slow cooker, start by sautéing the onion, carrots, and celery in olive oil. This step adds flavor. After that, add all the other ingredients to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. This method lets the flavors blend well while you go about your day. Lentil soup can last about 4 to 5 days in the fridge. Store it in an airtight container. Just make sure to let it cool down first. If you want to enjoy it later, freeze it. It will keep well in the freezer for up to 3 months. Just thaw it before reheating. Classic lentil soup pairs well with many sides. Here are some ideas: - Fresh crusty bread - A simple green salad - Grilled cheese sandwiches - Crackers or breadsticks These sides complement the soup's hearty flavors. This article covered key ingredients for lentil soup and their substitutes. You learned step-by-step instructions for preparation and cooking. I shared tips for sautéing and enhancing flavors. We explored variations for different diets and spices. Lastly, we discussed storage options and answers to common questions. Lentil soup is simple and flexible. You can easily adapt it to your taste. Enjoy cooking and sharing this hearty dish!$

A comforting and nutritious lentil soup packed with vegetables and flavor.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 200 kcal

Ingredients

1 cup green or brown lentils, rinsed
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon dried thyme
1 leaf bay leaf
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, ground cumin, dried thyme, and bay leaf to the pot.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30-35 minutes, or until the lentils are tender.
Remove and discard the bay leaf. Use an immersion blender to purée some of the soup for a creamier texture, if desired.
Season with salt and pepper to taste.
Serve hot, garnished with fresh chopped parsley.

Notes

Use an immersion blender for a creamier texture if desired.

Keyword healthy, lentils, soup, vegetarian