Lentil Soup Recipe
This classic lentil soup recipe is a cozy vegetarian dish brimming with fresh veggies in a rich tomato broth. It's rustic and simple, but has plenty of robust flavors to keep you going back in for more!
Servings: 10 - 12 servings
Calories: 232kcal
Ingredients
- 3 tablespoons olive oil
- 1 large onion peeled and chopped
- 1 bell pepper seeded and chopped (any color)
- 1 cup chopped celery
- 4-6 cloves garlic minced
- 16 ounces dried green lentils
- 1 ½ cups sliced carrots
- 10 cups vegetable broth or chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon ground cumin
- 1 cup chopped kale or spinach
- 2 teaspoon red wine vinegar or lemon juice
- Salt and pepper
Instructions
- Chop the onions, bell pepper, celery, garlic, and carrots.
- Set a large 6-8 quart soup pot over medium heat. Add olive oil to the pot. Then stir in the onions, peppers, celery, and garlic. Sauté the aromatics for 5 minutes to soften.
- Then add the green lentils, sliced carrots, vegetable broth, tomato paste, Italian seasoning, and cumin.
- Cover and simmer for 30 minutes, stirring occasionally.
- Once the lentils are soft and the stew has had time to thicken, stir in the chopped kale and vinegar. Taste, then salt and pepper as needed.
- Serve warm as-is or garnished with chopped scallions and hot sauce.
Video
Notes
Leftovers will keep well for up to 4-5 days in an airtight container in the refrigerator.
To Freeze: Let the soup cool completely before transferring to an airtight freezer-safe container. I suggest wrapping the container in a layer of aluminum foil for extra protection. Freeze for up to 3 months and thaw in the fridge overnight before reheating.
Nutrition
Serving: 1cup | Calories: 232kcal | Carbohydrates: 35g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 980mg | Potassium: 601mg | Fiber: 15g | Sugar: 5g | Vitamin A: 4389IU | Vitamin C: 22mg | Calcium: 57mg | Iron: 4mg