The Best Lentil Soup Recipe
User Reviews
3.2
48 reviews
Average
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Total Time
1 hr 10 mins
-
Servings
6
-
Calories
472 kcal
-
Course
Main Course, Soup
-
Cuisine
American
The Best Lentil Soup Recipe
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This homemade lentil soup is made with dried legumes, diced butternut squash, leeks, carrots, onions and celery with canned tomatoes and baby spinach. Recipe makes a big healthy pot of soup that's ready to eat in about an hour.
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Ingredients
- 4 ounces pancetta diced
- 1 tablespoon olive oil
- 1 medium onion chopped into 1/2" dice
- 2 talks celery chopped into 1/2" dice
- 3 medium carrot peeled and chopped into 1/2" dice
- 2 small leek or 1 large, chopped and rinsed, optional
- 3 cloves garlic minced
- 3 cups butternut squash peeled and diced (about 1/2 squash).
- 12 ounces lentils picked through to remove any stones/debris, dried
- 6-7 cups chicken stock or vegetable stock
- Parmesan Cheese optional, rind
- 5-6 prigs thyme tied with kitchen string, fresh
- 1 cup diced tomatoes preferably petite dice, with juice, canned
- 4 ounces spinach fresh baby
Instructions
- Please a heavy soup pot of dutch oven over medium high heat. Add 1 1/2 teaspoons of olive oil. When the oil is hot add the diced pancetta and cook, stirring occasionally for 3-5 minutes until the pancetta renders its fat and starts to crisp.
- Stir in the onion, celery, carrots, leeks and garlic. Cook, stirring occasionally for 5-8 minutes or until the vegetables start to soften and the onions and celery become translucent.
- Add the butternut squash to the pot and sauté for an additional 3-5 minutes.
- Add the lentils, chicken broth and parmesan cheese rind (if using). Bring the pot to a boil, then reduce the heat to a low simmer. Place the lid slightly askew on the pot so that some steam can escape.
- Simmer the lentils for 10 minutes, then stir in the diced tomatoes and simmer for an additional 15 minutes until the lentils are tender.
- Remove the thyme bundle (if you didn’t use dried thyme) and the parmesan cheese rind (if using). Discard both.
- Stir in the baby spinach to wilt.
- To serve, ladle soup into bowls.
Nutrition Information
Show Details
Calories
472kcal
(24%)
Carbohydrates
63g
(21%)
Protein
26g
(52%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.02g
(1%)
Cholesterol
20mg
(7%)
Sodium
585mg
(24%)
Potassium
1482mg
(32%)
Fiber
22g
(88%)
Sugar
11g
(22%)
Vitamin A
14986IU
(300%)
Vitamin C
36mg
(40%)
Calcium
148mg
(15%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 20mg | 7% |
| Sodium | 585mg | 24% |
| Potassium | 1482mg | 32% |
| Fiber | 22g | 88% |
| Sugar | 11g | 22% |
| Vitamin A | 14986IU | 300% |
| Vitamin C | 36mg | 40% |
| Calcium | 148mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.2
48 reviews
Average
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