Dive into the comforting embrace of our Lentil Soup, a hearty and wholesome delight that’s as nourishing as it is delicious. Crafted with love and a bounty of pantry staples, this recipe promises a culinary journey that’s both simple and satisfying.
Whether you’re seeking a warm hug on a chilly evening or a nutritious boost, our lentil soup, with its rich flavors and vibrant ingredients, is a testament to the joy of plant-based cooking.
Perfect for a cozy family dinner or a nutritious meal prep, this soup is your ticket to a healthier, happier you. Join us as we explore how to whip up this magical concoction, guaranteed to become a cherished addition to your recipe collection.
How to Prepare Lentil Soup
- Heat the Oil: Begin by warming the extra virgin olive oil in a large Dutch oven or pot over medium heat until it starts shimmering.
- Sauté Vegetables: Add the chopped onion and carrot to the pot. Stir frequently for about 5 minutes, or until the onion softens and becomes translucent.
- Spice it Up: Introduce the garlic, cumin, curry powder, and thyme, stirring constantly for about 30 seconds until the mixture is fragrant.
- Tomato Time: Mix in the lightly drained diced tomatoes, cooking and stirring for a few more minutes to amplify their flavor.
- Add the Lentils: Pour the lentils, vegetable broth, and water into the pot. Season with 1 teaspoon of salt and a pinch of red pepper flakes, adjusting with freshly ground black pepper to taste. Increase the heat to bring the mixture to a boil, then lower it to maintain a gentle simmer. Cover the pot partially and let it cook for 25 to 30 minutes until the lentils are tender.
- Blend for Creaminess: Take 2 cups of the soup and blend it until smooth, then return this puree back into the pot to enrich the soup’s texture. (Alternatively, use an immersion blender directly in the pot for a portion of the soup.)
- Final Touches: Stir in the chopped greens, cooking for an additional 5 minutes until they soften. Remove the pot from heat and blend in 1 tablespoon of lemon juice, tasting and adjusting the seasoning with more salt, pepper, and/or lemon juice as needed.
- Serve and Enjoy: Ladle the hot soup into bowls and serve immediately for a comforting and nutritious meal.
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion chopped
- 2 carrots peeled and chopped
- 4 garlic cloves pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 large can 28 ounces diced tomatoes, lightly drained
- 1 cup brown or green lentils picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt more to taste
- Pinch of red pepper flakes
- Freshly ground black pepper to taste
- 1 cup chopped fresh collard greens or kale
- 1 to 2 tablespoons lemon juice ½ to 1 medium lemon, to taste
- Start with Oil: In a large Dutch oven or pot, heat the extra virgin olive oil over medium heat until it shines and is ready for cooking.
- Cook Onion and Carrot: Throw in the onion and carrot, stirring them often, until the onion looks softened and is on the verge of turning translucent, about 5 minutes.
- Add Aromatics: Quickly add garlic, cumin, curry powder, and thyme, stirring non-stop for roughly 30 seconds until the aroma fills the kitchen.
- Tomatoes Go In: Add the diced tomatoes, continuing to stir frequently, allowing their flavors to deepen for a few minutes.
- Lentils and Liquids: Introduce the lentils, vegetable broth, and water to the pot. Sprinkle in 1 teaspoon of salt and a pinch of red pepper flakes, generously adding freshly ground black pepper to taste. Bring the mixture to a lively boil, then reduce the heat to keep it at a steady simmer, partially covering the pot, for 25 to 30 minutes until the lentils are just right.
- Blend a Portion: Scoop out 2 cups of the soup to blend until smooth, then mix this back into the pot to thicken the soup. (Or, blend a part of the soup directly in the pot with an immersion blender.)
- Green it Up: Add the chopped greens, letting them cook until they reach your desired softness, about 5 minutes. Take the pot off the heat and stir in 1 tablespoon of lemon juice, adjusting the taste with additional salt, pepper, and lemon juice as needed for a vibrant flavor.
- Ready to Serve: Ladle the soup into bowls, serving it steaming hot for a comforting and heartwarming meal.
How to Store Lentil Soup
Enjoy your Vegan Lentil Soup fresh, or save it for later! This soup stores beautifully in the refrigerator for up to 4 days when kept in an airtight container. For longer storage, freeze it in freezer-safe containers or bags for several months. Thaw in the refrigerator overnight or gently reheat on the stove, adding a little water if necessary to adjust consistency. Remember to taste and adjust the seasoning after reheating, as flavors can mellow over time.