Five Minute Lentil Soup
User Reviews
4.8
Five Minute Lentil Soup
Description
Five Minute Lentil Soup starts with rinsing lentils and cooking them in water combined with chopped onion and celery, olive oil, tomato puree, and optional chicken bouillon. The soup is brought to a boil and then simmered over medium-low heat until the lentils are tender, about 30 minutes. This gentle simmer develops a rich flavor profile while maintaining a substantial, thick texture from the lentils and vegetables. Seasoning with kosher salt and black pepper adjusts the final taste, resulting in a balanced dish.
The inclusion of tomato puree adds a subtle tang and enhances the broth’s color. Olive oil offers a mellow richness. This soup pairs naturally with warm, crusty bread to soak up the broth and provide textural contrast. It can serve as a meal on its own or be an accompaniment to a larger spread. The vegetable components provide a mild earthiness, complementing the lentils.
Notes suggest that substituting vegetable stock for chicken bouillon makes the soup vegan-friendly. Adding cubed potato is an option for extra heartiness, reflecting a traditional preparation. The recipe’s flexibility allows for easy adjustments to ingredients and seasoning according to preference, making it accessible for home cooks.
Ingredients
- 8 cups water
- 1 lb lentils (brown or green)
- 1 large onion (chopped into small pieces)
- 2 talks celery (chopped)
- 2 Tbsp extra virgin olive oil
- ½ cup tomato puree (or a chopped, very ripe tomato/ or a squeeze or two of tomato paste)
- 2 tsp chicken bouillon (Better Than Bouillon Reduced Sodium Chicken or Vegetarian/Vegan stock base)
- 1 ½ tsp kosher salt (more or less to taste)
- ⅛ tsp black pepper as desired
Instructions
- Place the lentils in a large pot, and rinse several times, checking for foreign objects.
- Add 8 cups (2 litres) of water to start, adding more later if necessary.
- Add the chopped onion, celery, olive oil, tomato puree, and the bouillion, if using. Add about 1 ½ teaspoons of Kosher salt (at least 2 tsp. if not using bouillon).
- Bring to a boil, over medium high heat, then simmer over med-low heat, (adding more water if it's too thick) stirring occasionally, until lentils are done (about 30 mins.)
- Add more salt, pepper and olive oil if desired.
- Serve with warm, crusty bread.
Notes
- Replace chicken bouillon with vegetable stock to make a vegan version.
- Adding a peeled, cubed medium potato can increase heartiness.
- Serve with warm, crusty bread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 250kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 590mg | 25% |
| Potassium | 667mg | 14% |
| Fiber | 18g | 72% |
| Sugar | 3g | 6% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 51mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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