Lentil soup is more than just a meal; it’s a warm embrace on a chilly day, a source of grounding nutrition, and a versatile dish that can be tailored to your personal taste. This hearty soup not only satisfies your hunger but also nourishes your body with its rich blend of vegetables and lentils, making it a favorite among both seasoned cooks and kitchen novices alike.
Why We Love This Lentil Soup Recipe
There’s a special charm in a homemade bowl of lentil soup. It’s sustaining, comforting, and it bursts with a medley of flavors that evoke feelings of warmth and home. One of the best aspects of this soup is its healthy profile thanks to its combination of nutritious lentils and vegetables, making it an appealing choice for anyone seeking to eat healthily without sacrificing taste. Packed with plant-based protein, fiber, and essential vitamins, this soup is not just a dish but a step towards a healthier lifestyle. Moreover, the versatility of this recipe allows you to incorporate your favorite spices and ingredients, tailoring it to suit your preferences and dietary needs.
Ingredients about Lentil Soup
To embark on your journey to creating this mouthwatering lentil soup, familiarize yourself with the following ingredients:
- 2 tbsp olive oil
- 1 onion, chopped (white, brown, or yellow)
- 2 garlic cloves, minced
- 1 large carrot, chopped (about 1 1/4 cups)
- 2 celery ribs, chopped (about 1 1/4 cups)
- 2 cups (400g) dried lentils (green or brown), rinsed
- 400g (14 oz) crushed tomatoes
- 1.5 liters (1.5 quarts) low sodium vegetable or chicken broth
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt
- 1/4 tsp pepper
- Chopped fresh parsley, for garnish
- Warm bread, to serve
How to Make Lentil Soup Directions
Preparing this warm and inviting lentil soup is both simple and rewarding. Start by heating the olive oil in a large pot over medium heat. Once the oil shimmers, add the minced garlic and chopped onion. Sauté them for about two minutes until the onion becomes translucent and aromatic.
Next, introduce the chopped celery and carrot to the pot. These foundational vegetables will provide crunch and natural sweetness to the soup. Cook them for 7 to 10 minutes until they soften, stirring occasionally to prevent sticking.
Once your vegetable base is softened and fragrant, it’s time to elevate flavors. Add the rinsed lentils and crushed tomatoes, followed by the low sodium broth. Stir in the cumin, coriander, paprika, and the dried bay leaves. The combination of spices will infuse the soup with warm and earthy notes that perfectly complement the lentils.
Now, increase the heat slightly and bring the soup to a gentle simmer. As it heats up, be vigilant and skim off any frothy scum that may form on the surface. This is a common occurrence when cooking lentils, and it helps to keep your broth clear and appetizing.
After achieving a simmer, cover the pot with a lid and reduce the heat to medium-low. Allow the soup to simmer gently for about 35 to 40 minutes, or until the lentils become tender and soft. Your kitchen will fill with an aromatic scent as the soup cooks, a tantalizing prelude to your meal.
When the lentils are at the desired texture, remove the bay leaves. Now it’s time to create a delightful consistency. Use a stick blender or pour portions into a regular blender to puree part of the soup. Blending not only thickens the soup but also intensifies the flavors. If you prefer a thinner soup, simply add some water until you reach your desired consistency.
Before serving, season the soup with salt, pepper, and the bright zest and juice of a fresh lemon. This final touch adds a layer of freshness that will elevate the entire dish. Garnish with fresh chopped parsley for a splash of color and additional flavor.
How to Serve Lentil Soup
When it comes time to serve your lentil soup, consider pairing it with warm, crusty bread that’s perfect for dipping. A slather of butter on your bread complements the cozy warmth of the soup, creating the ultimate comfort food experience.
Pour the soup into bowls, inviting friends and family to appreciate not just the taste but also the colorful presentation. You can add a sprinkle of fresh parsley on top and perhaps a twist of fresh black pepper to enhance the visual appeal.
The beauty of lentil soup lies in its warmth and the spirit of togetherness it brings. Serve it as a starter or as a filling main course, and let the rich flavors create a communal experience around the table.
Expert Tips: Lentil Soup
To ensure your lentil soup turns out perfectly every time, consider a few expert tips. First, choose your lentils wisely. Green and brown lentils are the most commonly used as they hold their shape well during cooking. If you want a creamier texture, you can opt for red lentils, which break down more easily.
Be mindful of your seasoning. Since the broth can vary in saltiness, it’s important to taste your soup before adding salt. Adjust your seasonings as needed to develop the perfect flavor profile.
If you’re looking to boost the nutritional value, consider adding leafy greens like spinach or kale towards the end of the cook time. They wilt quickly and add vibrant color and additional vitamins.
Another tip is to allow your soup to sit for a while before serving. If possible, let it rest for about 30 minutes after cooking. Allowing the flavors to deepen will elevate the overall taste experience.
How to Store Lentil Soup
Storing lentil soup is simple and convenient, making it a great make-ahead meal. Once the soup has cooled to room temperature, transfer it into airtight containers. It will keep well in the refrigerator for 4 to 5 days. For longer storage, consider freezing the soup. Portion it into freezer-safe containers and store it for up to three months.
When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave until warmed through. If you find the soup thickened during storage, add a splash of water or broth to restore its desired consistency.
Variation of Lentil Soup
One of the many wonderful aspects of lentil soup is its incredible versatility. Feel free to customize your recipe according to your preferences, dietary restrictions, or available ingredients.
For a spicier kick, include diced jalapeños or a teaspoon of chili powder. If you adore Mediterranean flavors, consider adding diced zucchini, bell peppers, and a pinch of oregano.
If you want to enhance the depth of flavor, try sautéing a few spices like turmeric or ginger along with your onions and garlic at the beginning. It can elevate the warmth of the soup significantly.
Vegetarian or vegan? No problem! Stick to vegetable broth, and you’ll maintain a hearty yet meat-free dish.
For a creamy version, simply add a splash of coconut milk or a dollop of yogurt to your serving bowl.
FAQ about Lentil Soup
What types of lentils are best for lentil soup?
Green and brown lentils are ideal for this soup as they hold up well during cooking, providing a good texture while red lentils will break down more and create a creamier texture.
Is lentil soup healthy?
Absolutely! Lentil soup is packed with fiber, protein, vitamins, and minerals, making it a nutritious option that is low in calories and high in essential nutrients.
Can I make lentil soup in advance?
Yes, lentil soup stores well in the refrigerator for 4 to 5 days, or you can freeze it for up to three months for convenient meals later.
What can I add to lentil soup for extra flavor?
Consider adding herbs, spices, or vegetables like kale, spinach, or zucchini. You can also enhance the flavor with lemon zest or a dollop of yogurt upon serving.
Lentil Soup
Equipment
- Large Pot
- Stick blender or regular blender
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 Tbsp olive oil
- 1 onion chopped (white, brown, or yellow)
- 2 cloves garlic minced
- 1 large carrot chopped (about 1 1/4 cups)
- 2 ribs celery chopped (about 1 1/4 cups)
- 2 cups dried lentils (green or brown), rinsed
- 400 g crushed tomatoes (14 oz)
- 1.5 liters low sodium vegetable or chicken broth (1.5 quarts)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon zest + juice
- 1/4 tsp salt
- 1/4 tsp pepper
- chopped fresh parsley for garnish
- warm bread to serve
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, sautéing for about 2 minutes until translucent.
- Add chopped celery and carrot, cooking for 7-10 minutes until softened.
- Stir in rinsed lentils and crushed tomatoes, followed by the broth. Add cumin, coriander, paprika, and bay leaves.
- Bring to a gentle simmer, skimming off any frothy scum. Cover and reduce heat, simmering for 35-40 minutes until lentils are tender.
- Remove bay leaves. Use a stick blender to puree part of the soup for desired consistency.
- Season with salt, pepper, lemon zest, and juice. Garnish with chopped parsley before serving.
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