🥣 Easy Lentil Soup Recipe – Step by Step Guide : It took a while to create this soup recipe! I’ve cooked a few bland lentil soups throughout the years, but they were never included on this page. But a vegetarian food blog wouldn’t be complete without a good lentil soup, so I made my own and refined it.
It’s right here. The majority of the ingredients in my lentil soup come from my cupboard, but it also has robust greens and a dash of lemon for a bright, fresh flavor. It’s loaded with freshly ground black pepper and a few of my favorite spices. It’s the greatest lentil soup I’ve ever had, really.
🥣 Easy Lentil Soup Recipe – Step by Step Guide
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
- 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
- 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, tough ribs removed
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
INSTRUCTIONS
In a big pot or Dutch oven set over medium heat, preheat the olive oil. Although one-fourth cup of olive oil might seem excessive, it gives this healthy soup a delightful richness and heartiness.
When the oil begins to shimmer, add the chopped onion and carrot. Cook, stirring frequently, for about five minutes, or until the onion is softening and becoming translucent.
Add the curry powder, thyme, cumin, and garlic. Stirring continually, cook until aromatic, about 30 seconds. Add the chopped tomatoes that have been drained and stir often for a few more minutes to allow the flavor to develop.
Add the water, broth, and lentils. Incorporate a tsp of salt and a small amount of red pepper flakes. Add a lot of freshly ground black pepper for seasoning. Turn up the heat to a boil, cover the pot partially, and lower the heat to keep the mixture simmering gently. Cook until the lentils are soft but retain their shape, 25 to 30 minutes.
Pour two cups of soup into a blender. Put a tea towel over the cover to shield your hand from the steam while you tighten the lid securely and puree the soup until it’s smooth. Reintroduce the puréed soup to the saucepan. (Alternatively, mix a part of the soup with an immersion blender.)
After adding the chopped greens, cook for a further five minutes, or until the desired level of tenderness is achieved.
After turning off the heat, add one tablespoon of lemon juice to the pot and mix. Once the flavors are truly bursting, taste and adjust the seasoning with extra salt, pepper, and/or lemon juice.
Add one or two more pinches of red pepper flakes for a hotter soup.
While heated, serve. Store any leftovers in the fridge for up to 4 days, or freeze them for up to months; just make sure to thaw them out before serving.
ALSO SEE
Nutrition Facts
- Serves 4
- Amount Per Serving
- Calories 366
- % Daily Value*
- Total Fat 15.5g 20%
- Saturated Fat 2.2g
- Trans Fat 0g
- Polyunsaturated Fat 2.1g
- Monounsaturated Fat 10.4g 0%
- Cholesterol 0mg 0%
- Sodium 1324.1mg 58%
- Total Carbohydrate 47.8g 17%
- Dietary Fiber 10.8g 39%
- Sugars 10.8g
- Vitamin A40%
- Vitamin C41%
- Calcium10%
- Iron29%
- Vitamin D 0%
- Magnesium14%
- Potassium19%
- Zinc18%
- Phosphorus16%
- Thiamin (B1)125%
- Riboflavin (B2)19%
- Niacin (B3)19%
- Vitamin B633%
- Folic Acid (B9)68%
- Vitamin B120%
- Vitamin E13%
- Vitamin K65%