If you’re looking for a warm and comforting dish that’s both nutritious and delicious, look no further than this lentil soup recipe. This hearty soup is packed with flavor and can be customized to suit your taste. Perfect for a chilly day, it’s a dish that warms the soul while providing a rich source of protein and fiber. Let’s dive into the details and get cooking!
Ingredients
– 1 cup lentils (green or brown)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, chopped
– 1 bell pepper, diced
– 1 can diced tomatoes (14 oz)
– 4 cups vegetable broth
– 1 tsp cumin
– 1 tsp thyme
– Salt and pepper to taste
– Olive oil for sautéing
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving of this lentil soup contains approximately:
– Calories: 250
– Protein: 15g
– Carbohydrates: 40g
– Fiber: 12g
– Fat: 4g
This nutritional breakdown is based on a serving size of 1 bowl.
Step-by-Step Cooking Process
1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat.
3. Add chopped onions and sauté until translucent.
4. Stir in minced garlic and cook for an additional minute.
5. Add diced carrots and celery, cooking for about 5 minutes.
6. Mix in the diced bell pepper and continue to sauté.
7. Incorporate the rinsed lentils into the pot.
8. Pour in the diced tomatoes and vegetable broth.
9. Add cumin, thyme, salt, and pepper, stirring well.
10. Bring to a boil, then reduce heat and let simmer for 25-30 minutes until lentils are tender.
Alternative Ingredients
Feel free to substitute green lentils with red lentils for a quicker cooking time. You can also add other vegetables like spinach or kale for extra nutrition.
Serving and Pairings
This lentil soup pairs beautifully with crusty bread, a fresh salad, or a dollop of yogurt on top for creaminess. Enjoy it with a sprinkle of fresh herbs for added flavor.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 5 days. The soup can also be frozen for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stove until heated through.
Cooking Mistakes
– Avoid overcooking the lentils, as they can become mushy.
– Don’t forget to season during cooking; taste and adjust as needed.
– Use fresh ingredients for the best flavor.
– If the soup is too thick, add more broth or water to reach your desired consistency.
– Be cautious with spices; start with less and adjust to taste.
Helpful Tips
– Always rinse lentils before use to remove impurities.
– For a creamier texture, blend a portion of the soup before serving.
– Add a splash of lemon juice before serving for brightness.
– Experiment with spices like paprika or bay leaves for different flavors.
FAQs
Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just add them towards the end of cooking to heat through, as they are already cooked.
Is lentil soup vegan?
Absolutely! This lentil soup recipe is entirely plant-based, making it suitable for vegans.
How do I thicken lentil soup?
To thicken your lentil soup, you can mash some of the lentils or stir in a bit of cornstarch mixed with water.
Can I add meat to the soup?
Yes, you can add cooked chicken or sausage for a heartier version. Just adjust cooking time as necessary.
What can I serve with lentil soup?
Lentil soup goes well with bread, rice, or a fresh salad. Pair it with your favorite sides for a complete meal.
Conclusion
This lentil soup recipe is not only simple to make but also a nourishing option for any meal. With its hearty ingredients and rich flavors, it’s sure to become a favorite in your kitchen. Enjoy each spoonful of warmth and comfort!
Lentil Soup
Ingredients
- 1 cup lentils green or brown
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks chopped
- 1 bell pepper diced
- 1 can diced tomatoes 14 oz
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add diced carrots and celery, cooking for about 5 minutes.
- Mix in the diced bell pepper and continue to sauté.
- Incorporate the rinsed lentils into the pot.
- Pour in the diced tomatoes and vegetable broth.
- Add cumin, thyme, salt, and pepper, stirring well.
- Bring to a boil, then reduce heat and let simmer for 25-30 minutes until lentils are tender.
Nutrition
