Lentil Soup
User Reviews
4.8
36 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
8 servings
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Calories
320 kcal
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Course
Main Course
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Cuisine
Mediterranean
Lentil Soup
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All you need are a few simple ingredients, and you'll have a rich and nourishing lentil soup ready in no time. Make a large batch to enjoy throughout the week!
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Ingredients
- 4 tablespoons olive oil
- 1 yellow onion diced
- 2 large carrots diced
- 2 celery stalks diced
- 6 garlic cloves minced
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 tablespoon chopped thyme 1½ teaspoons dried
- 1 pound dried lentils picked over and washed (450g)
- 1 28-ounce can diced tomatoes (794g)
- 6 to 8 cups chicken broth or vegetable broth divided (1.4-1.9L)
- ½ teaspoon ground black pepper
- 1 bay leaf
- salt to taste
- 2 cups chopped kale ribs removed
- 1 lemon zested and juiced
- chopped parsley or chives for garnish
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Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the onions, carrots, and celery. Cook, stirring frequently, until the onions start to turn translucent, about 5 to 8 minutes.
- Stir in the garlic, cumin, coriander, and thyme. Cook for 2 minutes, stirring frequently. Stir in the tomatoes, using the spoon to scrape any browned bits off the bottom of the pot. Add the lentils, 6 cups of broth, black pepper, and bay leaf. Bring to a boil, about 8 minutes.
- Reduce the heat to low, maintaining a gentle simmer. Partially cover the pot and continue simmering, stirring occasionally, for 45 minutes to 1 hour, or until the lentils are tender but still maintain their shape. Add additional broth during cooking, if needed.
- Taste and add salt if needed. If you want to thicken the soup, remove two cups of the soup from the pot, and pulse a few times in a blender or mash with a potato masher or fork until thick. Stir back into the pot. Stir in the kale and lemon zest and juice. Simmer for 5 more minutes or until the kale is tender. Serve immediately topped with parsley or chives.
Notes
- Make this vegan or vegetarian friendly by using vegetable stock.
- While you can thicken the soup by blending 2 cups and stirring it back into the pot, you can puree the entire pot for a creamier and smooth option.
- Make sure to remove the bay leaf before blending any of the soup.
- If you do not have kale, baby spinach makes for a great substitute.
- Fire-roasted tomatoes add a great smoky flavor to the lentil soup if you can find them.
- If you buy the dried lentils in a bulk store, make sure to double-check them and discard any tiny stones or bits of dirt. If they’re dusty, rinse them in a colander before using them in the soup. While packaged lentils usually come pre-checked, there’s no harm in checking them as well.
- Unlike beans, there’s no need to soak lentils before cooking. They will soften without issue while simmering in the pot.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
46g
(15%)
Protein
18g
(36%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
817mg
(34%)
Potassium
1078mg
(31%)
Fiber
20g
(80%)
Sugar
5g
(10%)
Vitamin A
4878IU
(98%)
Vitamin C
56mg
(62%)
Calcium
126mg
(13%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 18g | 36% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 817mg | 34% |
| Potassium | 1078mg | 23% |
| Fiber | 20g | 80% |
| Sugar | 5g | 10% |
| Vitamin A | 4878IU | 98% |
| Vitamin C | 56mg | 62% |
| Calcium | 126mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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