Lentil Soup
User Reviews
5
Lentil Soup
Description
The soup begins by sweating onions with celery and carrots in olive oil, then incorporating garlic, thyme, tomato paste, and Dijon mustard to build a flavorful base. Green lentils are added along with bay leaves and chicken stock, then simmered uncovered for nearly an hour until tender. The consistency can be adjusted by adding extra stock if needed. Once the lentils are cooked through, smoked kielbasa sausage slices, fresh spinach, and a spoonful of red wine vinegar are stirred in to warm and meld flavors.
The final soup blends earthy lentils, aromatic vegetables, and smoky meat with bright acidity from the vinegar. Topping each serving with freshly grated Parmesan cheese adds a savory finish. The texture is hearty and chunky, suitable as a satisfying main course on cooler days.
Ingredients
- 3 tablespoons extra-virgin olive oil , divided
- 1 yellow onion finely chopped, large
- ½ tablespoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 3 celery medium-diced, stalks
- 3 carrot medium-diced
- 2 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 ½ tablespoons Dijon mustard
- 2 cups green lentils dry, French variety
- 1 tablespoon thyme fresh leaves
- 2 bay leaves dried
- 8 cups chicken stock
- 14 ounces kielbasa sausage , halved lengthwise then sliced into coins
- 3 cups spinach packed
- 1 tablespoon red wine vinegar
- Parmesan Cheese for serving, freshly grated
Instructions
- Add 2 tablespoons of the olive oil to a Dutch oven or large, heavy-bottom pot over medium heat. Add the onions and sauté for 10 minutes, stirring occasionally (reduce to medium-low if onions start browning). Add 1 tablespoon of olive oil, salt and pepper, celery, and carrots. Sauté for 5 more minutes. Stir in the garlic, thyme, tomato paste, and Dijon, and cook for 1 minute. Add the bay leaves, chicken stock, and lentils. Stir and bring to a boil, then reduce the to a simmer. Cook uncovered until the lentils are cooked through, about 45 minutes to 1 hour.
- If too much liquid cooks off, add more chicken stock, or some water. When adding more liquid, the zing of the Dijon and vinegar may taste diluted. If so, whisk one teaspoon of Dijon mustard into a few spoonfuls of broth in a small bowl, then add back to the broth.
- Taste the soup to check the doneness of the lentils, and add more salt or pepper as needed. Remove the bay leaves. Add the kielbasa, spinach, and red wine vinegar, and cook for 2-3 more minutes to warm the kielbasa and wilt the spinach. Top with Parmesan before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 45mg | 15% |
| Sodium | 1939mg | 81% |
| Potassium | 1359mg | 29% |
| Fiber | 22g | 88% |
| Sugar | 11g | 22% |
| Vitamin A | 6753IU | 135% |
| Vitamin C | 33mg | 37% |
| Calcium | 98mg | 10% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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