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Best Lentil Soup Recipe

Best Lentil Soup Recipe
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★★★★★

5.1 from 21 reviews

A hearty and nutritious lentil soup combining brown or green lentils, fresh vegetables, and warming spices. This recipe features a rich base of olive oil, aromatic cumin and curry powder, fresh collard greens or kale, and a bright finish with lemon juice, perfect for a comforting and wholesome meal.

Ingredients

Scale

Base Ingredients

  • ¼ cup extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed or minced

Spices and Seasoning

  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 teaspoon salt, more to taste
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste

Main Ingredients

  • 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

Finishing Ingredients

  • 1 cup chopped fresh collard greens or kale, tough ribs removed
  • 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

Instructions

  1. Warm the olive oil: Heat the extra virgin olive oil in a large Dutch oven or pot over medium heat until shimmering to add a rich and hearty base to the soup.
  2. Cook onions and carrots: Add chopped onion and carrot to the oil and cook, stirring often, until the onion softens and becomes translucent, approximately 5 minutes.
  3. Add garlic and spices: Stir in garlic, cumin, curry powder, and dried thyme. Cook for about 30 seconds until fragrant, then add the lightly drained diced tomatoes and cook for a few more minutes to deepen their flavor.
  4. Add lentils and liquids: Pour in the lentils, vegetable broth, and water. Season with salt, red pepper flakes, and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to a gentle simmer with the pot partially covered. Cook for 25 to 30 minutes until lentils are tender but intact.
  5. Blend part of the soup: Transfer 2 cups of the soup to a blender, secure the lid, and purée until smooth. Return the puréed soup to the pot. Alternatively, use an immersion blender to blend a portion directly in the pot.
  6. Add greens and lemon juice: Stir in chopped collard greens or kale and cook for 5 minutes until softened. Remove from heat and mix in 1 tablespoon of lemon juice. Adjust seasoning with additional salt, pepper, lemon juice, or red pepper flakes to taste.
  7. Serve and store: Serve the soup hot. Store leftovers in the refrigerator for up to 4 days or freeze for several months; thaw before serving.

Notes

  • The ¼ cup of olive oil provides richness and a hearty texture to the soup, balancing the lentils and vegetables.
  • Use brown or green lentils as they hold their shape well during cooking.
  • Adjust the amount of red pepper flakes according to your heat preference.
  • Fresh lemon juice brightens the soup and can be added more or less based on taste.
  • Leftovers can be refrigerated for 4 days or frozen for up to 3 months.
  • For a creamier texture, blend more of the soup before adding the greens.

Nutrition

Keywords: lentil soup, vegetarian soup, healthy lentil recipe, Mediterranean lentil soup, easy lentil soup, hearty vegetable soup

Find it online: https://todayquickmeals.com/best-lentil-soup-recipe/