Here is the recipe for the BEST lentil soup! This dish is not only easy to prepare but also nutritional, savory, and delicious. It is made with dry lentils, fresh veggies, fragrant spices, and robust greens.
Perhaps you will be surprised by this recipe for lentil soup. It is, in fact, really easy. Despite this, it is not a dull or uninteresting experience.
The lentil soup that you are about to consume is loaded with healthy greens, soft veggies, and lentils that are high in fiber and protein. It is infused with a rich taste thanks to the use of fresh herbs and spices, and a dash of vinegar gives it a deliciously tangy bite.
The recipe for this lentil soup is not just my finest recipe, but it is also one of my favorite dishes overall. Throughout the years, it has been a constant in my rotation. The fact that it is healthy, warming, and fulfilling, as well as the fact that it is simple to prepare with primarily cupboard goods, really appeals to me. It is, in my opinion, the ideal nutritious supper for a weeknight during the winter months (please remember to keep any leftovers for lunch the following day!). This traditional lentil soup is one that I hope you enjoy just as much as I do.
Various Components of Lentil Soup
To prepare this recipe for lentil soup, you will need the following ingredients:
Lentils, without a doubt! It is highly recommended that you use green or French green lentils since they maintain their form in the soup and provide a mouthwatering texture. There is also the possibility of using brown lentils. It is not recommended to use red lentils for this dish since they are excessively mushy.
To get a richer flavor, use extra-virgin olive oil.
Onion, garlic, carrot, and celery are the ingredients that contribute to the soup’s basis of aromatics.
You will need the whole leaf, stem, and all of the leaves of the fresh kale!
Diced tomatoes that have been roasted over an open flame — I like the smokey taste that the fire-roasted tomatoes provide to this soup. If you are in a pinch, you may also use sliced tomatoes from the grocery store.
Broth created from vegetables You may either make your own vegetable broth or get it from a shop.
Fresh thyme has a taste that is both lemony and woodsy. Bundling full sprigs together with kitchen twine is something that I like doing. When I am ready to serve the soup, I remove the bundle from the pot and add it to the soup like a bay leaf. The process of choosing and measuring the leaves is a lot slower than the process of bundling the sprigs in this manner.
Cumin is the element that is kept a secret! A savory and earthy depth of taste is added by it.
A bright and tangy kick is added to the soup by the use of white wine vinegar.
Also, salt and pepper, so that all of the flavors may shine through!
The whole recipe, along with the measurements, may be seen below.
However, you do not have these particular materials on hand. These exchanges get the job done:
A other kind of leafy green, such as fresh spinach or Swiss chard, may be substituted for the kale.
The fresh sprigs of thyme should be replaced with one teaspoon of dried thyme.
Substitute one small fennel bulb, chopped, for the celery in this recipe.
Is there no vinegar? Not an issue at all. To finish off the soup, add a few drops of freshly squeezed lemon juice!
The onion, carrot, and celery are being sautéed in the Dutch oven.
Putting together this recipe for lentil soup is a breeze! According to the following:
First, the aromatics should be sautéed. In a large saucepan or Dutch oven, heating the olive oil over medium heat, add the onion, carrots, celery, kale stems, and cumin. Continue to cook until the vegetables are tender. After seasoning with salt and several grinds of pepper, simmer the vegetables for around eight minutes, tossing them regularly, until they become more tender.
Putting chopped tomatoes into the cookpot
After that, bring the soup to a simmer. Garlic, tomatoes, lentils, vinegar, thyme, and broth should be added at this point.
Include lentils in the soup pot along with the veggies.
Cover the soup and continue cooking it for around 25 to 30 minutes, or until the lentils are cooked. If necessary, adjust the heat so that the mixture remains at a low simmer.
Pouring stock into the pot is the first step in making lentil soup.
Add the greens as the last step. Cook them for around five minutes, or until they wilt, and then season them to taste.
The lentil soup should be served in bowls, and toppings such as grated Parmesan cheese, fresh parsley, and/or crushed red pepper flakes should be placed on top. Savor with a crusty loaf of bread!
Do you like using the Instant Pot to prepare soup? A variation of this recipe is available for use in an Instant Pot! Check out the lentil soup I made in the Instant Pot.
Adding kale leaves to the saucepan of lentil soup and stirring them.
Lentil Soup: How to Keep It Fresh
Do you have any soup left. To your good fortune! For up to four days, it may be stored in the refrigerator in a container that is airtight after being prepared. The microwave or the stovetop are both suitable options for reheating.
In my opinion, the leftovers of this soup are much better. As it rests in the refrigerator, the taste simply becomes better and better!
Is it possible to freeze lentil soup?
It is true that this vegan lentil soup may be stored in the freezer. It should be allowed to reach room temperature before being sealed in airtight containers or jars. Make sure to leave an inch of space at the top of the container for the soup to expand. Can be frozen for up to three months.
