Lentil Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Calories
186 kcal
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Course
Soup
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Cuisine
Middle Eastern
Lentil Soup
Description
The Lentil Soup recipe starts by sautéing aromatic vegetables in olive oil, including onion, carrot, celery, and red bell pepper, which build the base flavor. Garlic is added briefly to keep its pungency intact. The addition of dried bay leaves and a blend of cumin, coriander, smoked paprika, and thyme imparts earthiness and warmth. Fire-roasted diced tomatoes and vegetable broth contribute moisture and a savory tone. Brown lentils are rinsed and cooked in this broth until tender. The soup is partially pureed to blend some of the lentils and vegetables, which thickens the soup while maintaining texture. Near the end, fresh spinach is stirred in, softening in the hot soup, and a splash of lemon juice brightens the flavor balance. This soup offers a comforting, substantial meal with layered flavors and a satisfying texture.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 2 carrot peeled and chopped
- 2 celery chopped, ribs
- 1 red bell pepper cored, seeded, and chopped
- 4 garlic pressed or minced, cloves
- 2 bay leaves dried
- 3/4 teaspoon cumin ground
- 3/4 teaspoon ground coriander
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon thyme dried
- 28 ounces diced tomatoes fire roasted
- 6 cups vegetable broth
- 1 cup brown lentils picked over and rinsed well, or green lentils
- 1 teaspoon salt more to taste
- 1/4 teaspoon black pepper more to taste
- crushed red pepper flakes optional, dash, or pinch of cayenne
- 2 cups spinach can use kale, roughly chopped, fresh
- 2 tablespoons lemon juice fresh
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper and cook until tender, about 5-7 minutes. Stir in the garlic and cook for one more minute.
- Add the dried bay leaves, cumin, coriander, smoked paprika, thyme, tomatoes, and vegetable broth.
- Stir in the rinsed lentils and season with salt and black pepper. If you want the soup to have a little heat, you can add in a little crushed red pepper flakes or a pinch of cayenne pepper. Bring the soup to a boil. Place the lid on the pot and reduce the heat to low. Let the soup simmer for 30-40 minutes, stirring occasionally, or until lentils are soft.
- Use an immersion blender to puree the soup a little. I do about 3 turns around the pan with the blender. You don’t want to puree the entire soup. If you don’t have an immersion blender, use a regular blender. Remove 2 cups of the soup from the pot and let cool for a few minutes before blending. Blend and return the pureed soup back into the pot and stir.
- Add the spinach and fresh lemon juice. Stir and taste. Add additional salt and pepper, If necessary. Ladle the soup into bowls and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 868mg | 36% |
| Potassium | 377mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 4591IU | 92% |
| Vitamin C | 28mg | 31% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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