Warm up with a comforting bowl of lentil soup, a dish that’s as nutritious as it is delicious. This recipe combines earthy lentils with vibrant vegetables and aromatic spices, creating a hearty meal that satisfies both the body and soul. Whether you’re looking for a quick weeknight dinner or a meal prep option, this lentil soup is the perfect choice. Let’s dive into the details of this simple yet satisfying recipe!
Ingredients
– 1 cup dried lentils (green or brown)
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 6 cups vegetable broth
– 1 can diced tomatoes (14 oz)
– 1 teaspoon cumin
– 1 teaspoon thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) of lentil soup contains approximately 180 calories, 12g protein, 35g carbohydrates, 0.5g fat, and 15g fiber. This is a nutrient-dense option, providing essential vitamins and minerals for one person.
Step-by-Step Cooking Process
1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat olive oil over medium heat.
3. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
4. Stir in minced garlic and cook for an additional minute.
5. Add the rinsed lentils to the pot and stir well.
6. Pour in the vegetable broth and add the diced tomatoes.
7. Season with cumin, thyme, salt, and pepper.
8. Bring the mixture to a boil, then reduce heat to low.
9. Cover and let simmer for 25-30 minutes, until lentils are tender.
10. Adjust seasoning as needed and serve hot.
Alternative Ingredients
You can substitute dried lentils with canned lentils for quicker preparation; just rinse and add them in the last 10 minutes of cooking. Feel free to add other vegetables like spinach or kale for added nutrition.
Serving and Pairings
Serve your lentil soup with crusty bread, a fresh green salad, or a dollop of yogurt on top for creaminess. It pairs wonderfully with a slice of lemon for an extra zing.
Storage and Reheating
Store leftover lentil soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stovetop or in the microwave. This soup can also be frozen for up to 3 months—thaw in the fridge before reheating.
Cooking Mistakes
– Don’t skip rinsing lentils; it removes impurities.
– Avoid overcooking; lentils should be tender but not mushy.
– If it’s too thick, add more broth or water.
– Season gradually; taste before adding more salt.
– Use fresh spices for the best flavor.
Helpful Tips
– Prep ingredients ahead of time to save cooking time.
– Experiment with spices like smoked paprika for a unique flavor.
– Use a pressure cooker for faster cooking.
– Add a splash of vinegar before serving for brightness.
FAQs
Can I use different types of lentils?
Yes, you can use red, green, or brown lentils. Just note that cooking times may vary slightly.
Is lentil soup vegan?
Absolutely! This lentil soup recipe is naturally vegan and packed with nutrients.
How can I make it spicier?
Add red pepper flakes or diced jalapeños to the soup for an extra kick.
Can I add meat to this recipe?
Yes, you can add cooked sausage or shredded chicken for added protein and flavor.
How long does lentil soup last in the fridge?
It can last up to 5 days in the refrigerator when stored properly in an airtight container.
Conclusion
This lentil soup recipe is a perfect blend of simplicity and flavor, making it an ideal choice for busy weeknights or cozy weekends. Packed with nutrients and easily adaptable, it’s sure to become a favorite in your household. Enjoy a warm bowl of goodness that nourishes the body and soul!
Lentil Soup Recipe
Ingredients
- 1 cup dried lentils green or brown
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 6 cups vegetable broth
- 1 can diced tomatoes 14 oz
- 1 teaspoon cumin
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Add the rinsed lentils to the pot and stir well.
- Pour in the vegetable broth and add the diced tomatoes.
- Season with cumin, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low.
- Cover and let simmer for 25-30 minutes, until lentils are tender.
- Adjust seasoning as needed and serve hot.
