Homemade Lentil Soup
User Reviews
5
Homemade Lentil Soup
Description
This soup starts by sautéing onion, carrot, celery, and garlic in olive oil until softened. Spices including cumin and curry powder are added to build aromatic layers. Then broth, water, and canned whole tomatoes with juice are poured in, and the lentils and bay leaf are added. The mixture simmers for an hour, allowing lentils to become tender and flavors to meld.
The tomatoes break down to contribute acidity and body, while the spices impart warmth without overpowering. The lentils thicken the broth into a filling, stew-like consistency. Fresh parsley or cilantro stirred in at the end adds a bright herbal note.
The soup suits a comforting meal and can be adjusted by adding broth or water to thin it or simmering longer to thicken. Using a wider pot increases evaporation slightly for a thicker texture.
Ingredients
- 4 cups chicken broth or vegetable broth
- 4 cups water
- 28 ounces whole tomatoes with juice, 1 can, canned
- 1 ½ cups lentils brown, green or mixed
- 3 carrot diced
- 2 ribs celery diced
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon cumin
- 1 bay leaf
- 2 tablespoons parsley or cilantro, chopped, fresh
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrot, celery, and minced garlic. Cook until onion is softened, about 5 minutes.
- Stir in cumin and curry powder and cook until fragrant, about 1 minute more.
- Pour in chicken or vegetable broth, water, and tomatoes (with juice) into the pot. Break up the tomatoes with a spoon. Bring to a boil over medium-high heat.
- Reduce heat and add lentils and bay leaf. Simmer uncovered for 1 hour, stirring occasionally and adding more broth if needed and skimming off any foam as needed.
- Once the lentils are tender, discard the bay leaf and add chopped cilantro or parsley to taste.
Notes
- If the soup is too thick, add broth or water to reach preferred consistency.
- To thicken a thin soup, continue simmering uncovered until reduced.
- Using a wider pot will speed evaporation and result in thicker soup compared to a tall, narrow pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186 | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 611mg | 25% |
| Potassium | 681mg | 14% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 4004IU | 80% |
| Vitamin C | 14mg | 16% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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