Warm up on chilly days with this delicious lentil soup recipe that is not only satisfying but also packed with nutrients. Lentils are a fantastic source of protein and fiber, making this soup a healthy choice for lunch or dinner. With a blend of spices and vibrant vegetables, this dish promises to delight your taste buds while being simple to prepare. Grab your apron and let’s dive into this comforting bowl of goodness!
Ingredients
- 1 cup dried lentils (green or brown)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, while the cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 200
– Protein: 12g
– Carbohydrates: 36g
– Fiber: 15g
– Fat: 1g
This is based on a serving size of 1 cup.
Step-by-Step Cooking Process
- Rinse the lentils under cold water and set aside.
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the diced carrots and celery, cooking for another 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Add the rinsed lentils, diced tomatoes, cumin, and smoked paprika.
- Reduce heat to low, cover, and simmer for about 25 minutes.
- Check the lentils for doneness; they should be tender but not mushy.
- Season with salt and pepper to taste before serving.
Alternative Ingredients
You can substitute dried lentils with canned lentils for quicker preparation. Additionally, feel free to add other vegetables like spinach or kale for extra nutrients. If you prefer a spicier soup, add a pinch of cayenne pepper.
Serving and Pairings
This lentil soup pairs beautifully with crusty bread or a fresh salad. A dollop of yogurt or sour cream on top can also add a creamy touch. Enjoy it with a glass of red wine for a complete meal.
Storage and Reheating
Store leftover lentil soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Reheat in a pot over low heat, adding a splash of water or broth if it thickens too much.
Cooking Mistakes
- Not rinsing lentils before cooking can lead to a gritty texture.
- Overcooking lentils makes them mushy; aim for tender but firm.
- Forgetting to season during cooking can result in bland soup.
- Using too much liquid can dilute the flavor.
- Skipping the sauté step can reduce the depth of flavor.
Helpful Tips
- Experiment with spices like turmeric or coriander for added flavor.
- Make a double batch and freeze for busy days.
- Garnish with fresh herbs just before serving for a burst of freshness.
- Adjust the thickness by adding more or less broth to your liking.
FAQs
Can I use different types of lentils?
Yes, you can use red, yellow, or French lentils, but cooking times may vary. Red lentils cook faster and will become mushy, while green and brown lentils hold their shape better.
Is this soup vegan?
Absolutely! This lentil soup is completely vegan and packed with plant-based protein.
Can I add meat to this recipe?
Certainly! You can add cooked diced chicken or sausage for a non-vegetarian version of the soup.
How can I thicken my lentil soup?
To thicken the soup, you can mash some of the lentils with a fork or blend a portion of the soup and then return it to the pot.
What are the best lentils for soup?
Green and brown lentils are ideal for soups as they hold their shape well, whereas red lentils tend to break down and create a creamier texture.
Conclusion
This lentil soup recipe is a wholesome, hearty dish that is perfect for any occasion. Whether you’re looking for a quick lunch or a cozy dinner, this soup is sure to satisfy and nourish. Enjoy the flavors and health benefits of this timeless classic!
Lentil Soup Recipe
Ingredients
- 1 cup dried lentils green or brown
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups vegetable broth
- 1 can 14 oz diced tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the diced carrots and celery, cooking for another 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Add the rinsed lentils, diced tomatoes, cumin, and smoked paprika.
- Reduce heat to low, cover, and simmer for about 25 minutes.
- Check the lentils for doneness; they should be tender but not mushy.
- Season with salt and pepper to taste before serving.