Introduction
Lentil Soup is a classic comfort dish, perfect for chilly evenings, meal prep, or wholesome family dinners. It’s rich, earthy lentils combined with vibrant vegetables and warm spices create a nourishing, satisfying bowl. Served in a white ceramic bowl, garnished with fresh parsley, this Lentil Soup offers a cozy, inviting aesthetic. This recipe delivers a traditional Lentil Soup, adaptable for dietary preferences, best served hot for a hearty, flavorful experience.
Ingredients
For the Lentil Soup:
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 cup dried green or brown lentils, rinsed and sorted
- 1 (14.5 oz) can diced tomatoes, with juice
- 6 cups low-sodium vegetable or chicken broth
- 1 bay leaf
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 cups chopped kale or spinach (optional, for greens)
For Serving:
- Optional: Chopped fresh parsley, lemon wedges
- Suggested Accompaniments: Crusty bread, Greek yogurt dollop
- Suggested Pairings: Herbal tea, sparkling water
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large pot or Dutch oven, wooden spoon
Step-by-Step Process
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook for 5-6 minutes, stirring, until softened. Add garlic, cumin, smoked paprika, and red pepper flakes (if using); cook for 1 minute until fragrant.
- Add Lentils and Liquids: Stir in lentils, diced tomatoes with juice, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Simmer Soup: Cover partially and simmer for 25-30 minutes, stirring occasionally, until lentils are tender but not mushy. If the soup thickens too much, add 1/2 cup water or broth.
- Add Greens (Optional): Stir in kale or spinach, if using, and cook for 2-3 minutes until wilted.
- Adjust Seasoning: Remove the bay leaf. Taste and adjust salt, pepper, or spices. For brightness, squeeze in a little lemon juice (optional).
- Serve: Ladle into white ceramic bowls. Garnish with parsley and serve with lemon wedges, crusty bread, a dollop of Greek yogurt, herbal tea, or sparkling water.
Tips for Better Lentil Soup
- Rinse lentils thoroughly to remove debris; sort for small stones.
- Dice vegetables uniformly for even cooking and texture.
- Use low-sodium broth to control saltiness; adjust seasoning at the end.
- Don’t skip sautéing spices with garlic; it enhances flavor depth.
- Simmer gently to keep lentils intact; high heat can make them mushy.
- Add greens at the end to preserve color and nutrients.
- For a thicker soup, blend 1-2 cups and stir back in; for thinner, add more broth.
- Enhance aesthetic: Sprinkle parsley generously, add a lemon wedge, and serve in a white ceramic bowl for a rustic look.
Variations and Customization
- Gluten-Free Lentil Soup: Naturally gluten-free; ensure broth is gluten-free.
- Vegan Lentil Soup: Use vegetable broth, and skip the yogurt topping, or use a plant-based alternative.
- Low-Sodium Lentil Soup: Use no-salt-added tomatoes and broth, and reduce salt to 1/4 tsp.
- Spicy Lentil Soup: Increase red pepper flakes to 1/2 tsp or add 1 diced jalapeño.
- Curried Lentil Soup: Add 1 tsp curry powder or turmeric with cumin.
- Meaty Lentil Soup: Add 8 oz diced sausage or bacon, cooked with vegetables.
- Creamy Lentil Soup: Stir in 1/2 cup coconut milk or heavy cream at the end.
- Veggie-Packed Lentil Soup: Add 1 cup diced potatoes or zucchini with lentils.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 5 days.
- Reheat on the stovetop over medium heat with a splash of broth or microwave for 1-2 minutes.
- Freeze in an airtight container for 3 months; thaw in the fridge and reheat gently to avoid mushy lentils.
- Serve hot for the best flavor; cold soup may thicken significantly.
- Use leftovers as a base for grain bowls or blend into dips.
- Don’t leave at room temperature for over 2 hours.
- Pair with light sides, like salad, to balance heartiness.
- Presented in a white ceramic bowl with parsley and lemon for an inviting charm.
Nutritional Information
Based on 6 servings (1.5 cups each, with kale):
- Calories: 220 kcal
- Total Fat: 4g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 34g
- Dietary Fiber: 12g
- Sugars: 6g
- Protein: 12g
- Vitamin A: 80% Daily Value
- Vitamin C: 30% Daily Value
- Calcium: 8% Daily Value
- Iron: 20% Daily Value
Note: Values vary by brand. These are high in fiber and protein, low in fat; try a low-sodium version. Serve with veggies for balance.
Conclusion
This Lentil Soup recipe offers a hearty, nourishing dish perfect for any occasion. It turns simple ingredients into a comforting classic. Its easy preparation and rustic presentation make it a favorite. The earthy lentils and vibrant garnishes delight every time. It’s sure to be a cherished recipe, loved for its wholesome appeal.
Lentil Soup Recipe: Hearty and Nourishing
Hearty Lentil Soup with vegetables and warm spices.
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes optional
- 1 cup green or brown lentils rinsed
- 14.5 oz can diced tomatoes
- 6 cups vegetable or chicken broth
- 1 bay leaf
- ½ tsp salt
- ¼ tsp pepper
- 2 cups kale or spinach optional
- Optional: Parsley lemon wedges
- Suggested Pairings: Bread herbal tea
Instructions
- Sauté onion, carrots, and celery in oil for 5-6 minutes; add garlic, spices, and cook for 1 minute.
- Add lentils, tomatoes, broth, bay leaf, salt, and pepper; boil, then simmer for 25-30 minutes.
- Stir in kale, cook for 2-3 minutes; remove bay leaf.
- Adjust seasoning, add lemon juice (optional).
- Garnish with parsley; serve with bread and tea.
Notes
- Rinse lentils well.
- Store in the fridge for 5 days or freeze for 3 months.
- Try a curried variation.
- Pair with yogurt.
