Hearty Classic Lentil Soup

$For a hearty and nourishing bowl of classic lentil soup, you will need: - 1 cup green or brown lentils, thoroughly rinsed - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes, undrained - 6 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 bay leaf - 2 tablespoons extra-virgin olive oil - Salt and freshly cracked black pepper, to taste These ingredients create a rich, flavorful base. Lentils are packed with protein and fiber, making them a great choice. The vegetables add nutrients and texture to the soup. You can add a few garnishes to elevate your soup: - Fresh parsley, finely chopped - A drizzle of extra-virgin olive oil Garnishes add color and a fresh taste. The parsley brightens the dish, while olive oil gives it a nice finish. If you want a healthier twist, consider these swaps: - Use low-sodium vegetable broth for less salt. - Swap olive oil for avocado oil for a different flavor profile. - Add more leafy greens like spinach or kale for extra nutrients. These changes keep the soup tasty while enhancing its health benefits. Experiment with the ingredients to find your perfect blend. {{ingredient_image_2}} 1. Gather all your ingredients. You will need: - 1 cup green or brown lentils, thoroughly rinsed - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes, undrained - 6 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 bay leaf - 2 tablespoons extra-virgin olive oil - Salt and freshly cracked black pepper, to taste - Fresh parsley, finely chopped (for garnish, optional) 2. Chop the onion, garlic, carrots, and celery. Make sure they are small and even. This helps them cook well. 1. In a large pot, heat the olive oil over medium heat. 2. Add the diced onion. Sauté it for about 5 minutes. You want it to turn soft and clear. 3. Add the minced garlic, carrots, and celery. Cook for another 3-4 minutes. Stir often until the veggies start to soften. 4. Now, add the rinsed lentils, diced tomatoes with their juice, and vegetable broth. Mix in the cumin, smoked paprika, and bay leaf. Bring it to a strong boil. 5. Once boiling, lower the heat and cover the pot. Let it simmer for 30-35 minutes. Stir it every now and then. The lentils should be tender but not mushy. 6. After cooking, add salt and black pepper to taste. Don’t forget to remove the bay leaf before serving. 1. If you like your soup creamy, use an immersion blender. Blend part of the soup right in the pot. 2. Blend until you reach your desired smoothness. Stir well to mix everything again. 3. For a chunkier soup, skip blending. Enjoy the hearty texture of the lentils and veggies! To cook lentils well, rinse them first. This removes dust and small stones. Use water or broth in a pot. Cook lentils on medium heat. They should simmer, not boil hard. For green or brown lentils, cook for 30-35 minutes. Check for tenderness but avoid mushiness. Taste a few lentils to see if they are done. This step makes a big difference in your soup's texture. Herbs and spices can make your lentil soup shine. Ground cumin adds warmth and earthiness. Smoked paprika gives a nice, smoky flavor. Fresh parsley adds color and freshness. You can also try thyme or bay leaves for more depth. To add a kick, sprinkle some red pepper flakes. Adjust the spices to fit your taste. Remember, always taste as you go! Serve your lentil soup hot in a bowl. A sprinkle of fresh parsley on top makes it pretty. For extra richness, drizzle a bit of olive oil. Pair it with crusty bread for a hearty meal. You can also add a side salad for crunch. This soup is perfect for lunch or dinner. Enjoy every warm spoonful! Pro Tips Storage Tips: This lentil soup can be stored in the refrigerator for up to 5 days. For longer storage, freeze in airtight containers for up to 3 months. Flavor Boost: Enhance the flavor by adding a splash of red wine or a tablespoon of balsamic vinegar just before serving. Vegetable Variations: Feel free to add other vegetables such as spinach, kale, or bell peppers to increase nutrition and flavor. Spice Adjustment: Adjust the level of spices according to your taste. Add chili powder for some heat or fresh herbs for a fragrant finish. {{image_4}} You can easily make this soup vegetarian or vegan. Start with vegetable broth, which I already use in the recipe. You can skip the meat and stick to the tasty lentils. The soup is still packed with flavor and nutrients. If you want a creamier texture, blend some of the soup. This makes it rich without adding dairy. If you want to add meat, here are some tasty choices. Cook diced bacon or sausage in the pot before adding the veggies. This gives the soup a smoky flavor. You can also add shredded chicken or beef. Just make sure to cook the meat thoroughly before adding the lentils and broth. This adds heartiness to your meal. Get creative with your ingredients! You can swap out carrots and celery for other veggies. Sweet potatoes, bell peppers, or kale work great too. For added flavor, try adding a splash of lemon juice or vinegar. This brightens the taste. You can also mix in different spices like curry powder or chili flakes for a kick. These swaps keep the soup exciting and unique every time you make it. You can store classic lentil soup in the fridge. Place it in an airtight container. It stays fresh for about 3 to 5 days. Make sure it cools down before you seal it. This helps keep the flavors intact. When you’re ready to eat, just take it out and check for any signs of spoilage. Freezing is a great option for longer storage. Ladle the cooled soup into freezer-safe containers. Leave some space at the top since the soup will expand as it freezes. You can freeze it for up to 3 months. When you want to enjoy it, thaw it in the fridge overnight. Reheating lentil soup is simple. You can use the stove or microwave. If using the stove, heat it in a pot over low heat. Stir often to avoid burning. If you use the microwave, place it in a bowl and cover it loosely. Heat in short bursts, stirring in between. Add a splash of broth if it seems thick. Enjoy your warm, hearty soup! Lentil soup will last about 5 days in the fridge. Store it in an airtight container. Make sure it cools before sealing. The flavors will deepen as it sits. Yes, you can use dry lentils. Just rinse them well before cooking. Add them at the start of the recipe. They will cook in about 30 to 35 minutes. This method gives a fresh taste. Lentil soup pairs well with warm bread. Try crusty sourdough or whole grain. A simple green salad also works great. For a hearty meal, serve it with grilled cheese. It adds a nice crunch and flavor. In this article, I covered how to make classic lentil soup. You learned about key ingredients, optional garnishes, and healthy substitutions. I shared step-by-step instructions for preparation, cooking, and blending the soup. I provided tips on cooking lentils, enhancing flavors, and serving options. Lentil soup offers plenty of room for fun and creativity. You can try variations like vegetarian, vegan, or protein-rich recipes. With proper storage, you can enjoy it later too. Make it your own and savor each bowl!$

Hearty Classic Lentil Soup

A comforting and nutritious lentil soup packed with vegetables and spices.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 200 kcal

Ingredients

1 cup green or brown lentils, thoroughly rinsed
1 medium onion, finely diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 can diced tomatoes, undrained (14 oz)
6 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 leaf bay leaf
2 tablespoons extra-virgin olive oil
to taste salt and freshly cracked black pepper
optional fresh parsley, finely chopped (for garnish)

Instructions

In a large pot, heat the extra-virgin olive oil over medium heat. Once hot, add the finely diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
Add the minced garlic, peeled and diced carrots, and diced celery to the pot. Continue to cook for an additional 3-4 minutes, stirring occasionally, until the vegetables begin to soften and release their flavors.
Incorporate the rinsed lentils, undrained diced tomatoes (along with their juices), vegetable broth, ground cumin, smoked paprika, and bay leaf into the pot. Stir well to combine all the ingredients and bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for approximately 30-35 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent any sticking at the bottom.
After the lentils are cooked, season the soup with salt and freshly cracked black pepper to taste. Remember to remove and discard the bay leaf before serving.
For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Blend until the desired consistency is reached, then stir the mixture well to combine.

Notes

Serve hot, garnished with parsley and a drizzle of olive oil. Pair with crusty bread.

Keyword healthy, lentils, soup, vegetarian