A wholesome, hearty lentil soup that's nourishing and deeply satisfying. This timeless dish is perfect for a comforting meal and works well as a starter or main course.
Serve with crusty bread, a grilled cheese sandwich, or a simple green salad. For added protein, stir in cooked ground meat or sausage during the last 5 minutes of cooking.
Can be made up to 1 day ahead and reheated gently before serving.
Ingredients
Scale
Measurement units
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 1 cup Dried brown or green lentils
- 4 cups Vegetable or chicken broth
- 1 can Diced tomatoes (14.5 oz)
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 1 Bay leaf
- Salt and black pepper (to taste)
- 2 tbsp Fresh lemon juice
- Fresh parsley (for garnish)
Ingredients
Scale
Measurement units
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 1 cup Dried brown or green lentils
- 4 cups Vegetable or chicken broth
- 1 can Diced tomatoes (14.5 oz)
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 1 Bay leaf
- Salt and black pepper (to taste)
- 2 tbsp Fresh lemon juice
- Fresh parsley (for garnish)
Instructions
Heat the oil
Heat olive oil (2 tbsp) in a large pot over medium heat.
Equipment: large pot
Sauté the aromatic vegetables
Add diced onion (1 medium), carrots (2 medium), and celery (2 stalks) to the pot.
Sauté, stirring occasionally, until the vegetables begin to soften.
Equipment: large pot, wooden spoon
Add garlic
Add minced garlic (3 cloves) to the pot and cook until fragrant.
Equipment: large pot
Add lentils
Rinse lentils (1 cup) under cold water.
Add to the pot and stir to combine with the vegetables.
Equipment: large pot, colander
Add broth, tomatoes, and herbs
Pour in vegetable broth (6 cups) and diced tomatoes (1 can) with their juices.
Add bay leaf, thyme (1 tsp), and oregano (1 tsp).
Equipment: large pot
Simmer the soup
Bring the mixture to a boil.
Reduce heat to low and simmer uncovered until the lentils are tender but not falling apart.
Equipment: large pot
Finish the soup
Remove the bay leaf.
Stir in lemon juice (2 tbsp).
Equipment: large pot
Season to taste
Season with salt and black pepper to taste.
Serve the soup
Ladle the soup into bowls.
Garnish with fresh fresh parsley if desired.
Equipment: ladle, bowls
Tomorrow's Meal
Crispy Lentil Cakes with Yogurt
Thickened leftover lentil soup formed into patties, pan-fried until golden and crispy outside, creamy inside
You'll need to pick up:
Neutral oil for fryingGreek yogurtFresh herbs (cilantro or parsley)Lemon wedges
Quick overview:
- 1.Reduce leftover soup in a pot over medium heat until very thick (20-30 minutes), stirring occasionally
- 2.Cool completely, then form into 3-inch patties about 1 inch thick
- 3.Heat 1/4 inch oil in skillet to 350°F
- 4.Fry patties 3-4 minutes per side until deep golden brown and crispy
- 5.Drain on paper towels, serve warm with dollop of yogurt and fresh herbs
Before you cook
Cook notes
- • Serve with crusty bread, a grilled cheese sandwich, or a simple green salad.
- • For added protein, stir in cooked ground meat or sausage during the last 5 minutes of cooking.
- • Can be made up to 1 day ahead and reheated gently before serving.
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