Best Lentil Soup
User Reviews
5
Best Lentil Soup
Description
Best Lentil Soup features green or brown lentils cooked alongside a base of sautéed onion, garlic, carrot, and celery, which provides a gentle sweetness and aromatic depth. Chopped tomatoes and diced potatoes add body and substance to the broth enriched with chicken stock and seasoning like paprika and cumin. Cooking the lentils and vegetables slowly until soft results in a thick yet porridge-like consistency, helped by mashing some potatoes to thicken the soup. Parsley and optional thyme freshen the finished dish.
The soup delivers a savory and earthy flavor profile with tender pulses and vegetables offering varied textures. The gradual cooking process enhances the natural flavors of the lentils and vegetables, creating a satisfying one-pot meal.
This lentil soup can be enjoyed as a wholesome lunch or dinner, paired simply with bread or served as a starter. It’s adaptable to include meats like chicken thighs, which can be browned at the start for added richness.
For a thicker soup, gently mash some of the potatoes once cooked. Adjust salt and pepper to taste at the end. Stir occasionally during simmering to prevent sticking. Fresh herbs added at the end enhance the final flavor.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 large carrot chopped
- 1 talk celery chopped, just over ½ cup
- 2 cups green lentils or brown lentils, dried
- 3 large tomato diced, or 4 small tomatoes
- 2 potato medium diced into 1-inch pieces, Yukon gold if possible
- 2 litres chicken stock or broth, divided, low sodium
- 2 teaspoons vegetable stock powder such as Vegeta, or beef/chicken bullion powder
- 2 teaspoons paprika sweet or mild, or 1 teaspoon smoky
- 1 teaspoon cumin ground
- 1 tablespoon thyme chopped, optional, fresh
- ¼ cup parsley plus extra to garnish, fresh
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Heat oil in a large saucepan or pot over low-medium heat. Cook onion until transparent. Then add the garlic and cook until fragrant (one minute). Add the carrot and celery and cook until softened (about 8 minutes).(If adding any meats, do so now and brown before continuing next step.)
- Mix the lentils through the flavours in the pot, allowing them to cook for a couple of minutes, while stirring occasionally (add in 1 tablespoon of extra oil if needed).
- Add in the tomatoes and cook until soft, then add the potatoes and allow them to cook for further 4-5 minutes.
- Mix through all remaining ingredients except the salt and pepper. Increase heat; bring to a simmer while stirring occasionally to prevent sticking to the bottom.
- When the soup has been simmering for 2-3 minutes, reduce heat down to low, cover with a lid allow simmer for 40-50 minutes, while occasionally stirring, until lentils and potatoes are soft.
- To thicken soup, use a potato masher, pressing down 3 or 4 times through the soup until reaching your desired thickness or consistency. (You can also use a stick blender: 2-3 quick pulses.)
- Season with salt and pepper, to your tastes. Garnish with a little extra parsley (if you wish) and serve with garlic bread!
Notes
- Consider adding dark meats such as chicken thighs early in cooking for extra flavor and protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 19g | 38% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 229mg | 10% |
| Potassium | 1mg | 0% |
| Fiber | 17g | 68% |
| Sugar | 3g | 6% |
| Vitamin A | 1.996IU | 0% |
| Vitamin C | 19mg | 21% |
| Calcium | 64mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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