5 from 18 votes
Lentil Soup
This Lentil Soup features green lentils simmered with sautéed onions, celery, carrots, garlic, and herbs in chicken stock. The addition of tomato paste and Dijon mustard adds depth and tang, complemented by smoky kielbasa and fresh spinach stirred in near finishing. Finished with a splash of red wine vinegar and topped with Parmesan cheese, this soup offers a hearty, savory meal with balanced earthy and smoky flavors.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
6
-8
Calories:
540 kcal
Course:
Soup
Cuisine:
French
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 -8
Amount Per Serving
Calories 540
% 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.