This hearty lentil soup is incredibly easy to make and packed with flavor, perfect for a comforting meal any day of the week. It’s a budget-friendly, nutritious option that will quickly become a household favorite.
Key Ingredients & Substitutions:
- Lentils: Brown or green lentils work best. Avoid red lentils as they break down too much.
- Vegetables: Onions, carrots, and celery form the base. You can add bell peppers or zucchini if you like.
- Broth: Vegetable broth is ideal, but chicken broth can also be used.
- Tomatoes: Canned diced tomatoes add a touch of acidity and richness. Tomato paste can be used for a deeper flavor.
- Spices: Cumin, turmeric, and dried thyme are essential for that classic lentil soup taste.
Ingredients:
Main:
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 2 cloves garlic, minced
* 1 cup brown or green lentils, rinsed
* 6 cups vegetable broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 bay leaf
Spices:
* 1 teaspoon ground cumin
* ½ teaspoon ground turmeric
* ½ teaspoon dried thyme
* Salt and black pepper to taste
Optional for Serving:
* Fresh parsley, chopped
* A squeeze of fresh lemon juice
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Calories per serving: Approximately 250 calories
- Tools Needed: Large pot or Dutch oven, cutting board, knife.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until they start to soften, stirring occasionally.
2. Add Garlic and Spices
Stir in the minced garlic, cumin, turmeric, and dried thyme. Cook for another minute, stirring constantly, until fragrant. This helps to toast the spices and release their flavors.
3. Combine Remaining Ingredients
Add the rinsed lentils, vegetable broth, diced tomatoes (with their juice), and bay leaf to the pot. Stir everything together gently to combine all the ingredients.
4. Simmer the Soup
Bring the lentil soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
5. Season and Serve
Remove the bay leaf from the pot. Season the lentil soup with salt and black pepper to taste. Ladle the warm lentil soup into bowls and garnish with fresh parsley and a squeeze of lemon juice, if desired. Enjoy your delicious homemade lentil soup!
Storage Instructions:
Leftover lentil soup can be stored in an airtight container in the refrigerator for up to 4-5 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. You might need to add a splash of water or broth if it’s too thick.
Frequently Asked Questions (FAQ):
- Can I freeze lentil soup? Yes, lentil soup freezes beautifully! Store it in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Do I need to soak the lentils? No, brown or green lentils do not require soaking before cooking. Just a quick rinse is enough.
- What can I serve with lentil soup? This hearty soup is great on its own, but it also pairs well with crusty bread, a simple green salad, or cornbread.
- Why are my lentils still hard? If your lentils are still hard after 30 minutes, they might need a little more cooking time. It can depend on the age of your lentils or the heat setting.
- Can I make this soup in a slow cooker? Yes, you can! Add all ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Is this lentil soup vegetarian? Yes, this recipe for lentil soup is completely vegetarian and vegan when using vegetable broth.