Easy Lentil Soup
User Reviews
5
Easy Lentil Soup
Description
Easy Lentil Soup combines diced onion, garlic, and canned fire roasted tomatoes with vegetable broth, blended to a smooth consistency before adding red potatoes, lentils, and herbs. The soup simmers gently, allowing the lentils to soften and absorb the spices, producing a creamy and hearty texture without cream. The blend of turmeric, cumin, oregano, and cayenne gives it a warm, mildly spiced flavor profile. A swirl of goat cheese or a dollop of sour cream can be added at serving for richness.
The soup serves well as a filling lunch or light dinner, with enough quantity to enjoy leftovers or serve multiple guests. The dish can be garnished with fresh parsley for a touch of brightness and paired with bread or a side salad for a more complete meal.
Using no salt added fire roasted tomatoes adds depth without excess sodium, and the soup can be adjusted by adding kidney beans or curry spices for variations. Blending the base before cooking lentils ensures a velvety texture rather than a chunky stew. This recipe yields about 8 to 10 one-cup servings, suitable for batch cooking.
Ingredients
- 1 cup onion diced
- 1 TBSP olive oil
- 1 tsp garlic 2 large cloves, minced
- 4 cups vegetable broth
- 14.5 oz fire roasted tomatoes or crushed tomatoes, canned
- 1 lb potato red
- 1 cup lentils dried
- 1 bay leaf
- ¼ tsp oregano
- ¼ tsp Turmeric
- ¼ tsp cumin
- ⅛ tsp thyme
- ⅛ tsp salt plus extra to taste
- ⅛ tsp cayenne pepper add extra for a kick!
OPTIONAL EXTRAS:
- red kidney beans would be a great addition
- goat cheese skip for vegan, whipped, or greek yogurt for topping
- parsley fresh, for topping
- olive oil an extra drizzle
- curry paste to taste
- curry powder to taste
Instructions
- Heat a large pot to medium-high heat.
- Add olive oil and diced onion, and sauté until tender, adding the garlic towards the end to prevent burning.
- Next add veggie broth and diced tomatoes.
- Using an immersion blender, blend the soup until pureed.
- No immersion blender? No problem! Add the garlic, onion, and tomatoes to a blender or food processor and blend until smooth. Add the mixture into the pot with your veggie broth and get cooking!
- Increase the heat to high, then add dried lentils, diced red potato, and all your herbs and spices.
- Bring to a boil, then reduce to medium heat and cover.
- Cook for 30 minutes on medium [mine was on setting 4] then additional 10 min on low, to simmer.
- Top soup with a swirl of goat cheese, sour cream, or greek yogurt and a sprinkle of parsley. You can even add rice! Go nuts!
Notes
- Any 14.5 oz can of diced or crushed tomatoes can substitute for fire roasted tomatoes if needed.
- The soup yields about 8 to 10 one-cup servings or 4 to 5 larger bowls.
- Adding red kidney beans increases protein and texture variety.
- Top with goat cheese, sour cream, or Greek yogurt, and fresh parsley to enhance flavor when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Sodium | 592mg | 25% |
| Potassium | 612mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 12.3mg | 14% |
| Calcium | 40mg | 4% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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