Hearty Lentil Soup Recipe
This Ultimate Hearty Lentil Soup is a comforting, nutritious, and flavourful dish that combines the best elements of traditional lentil soups with a unique twist. Perfect for cold days or when you need a satisfying meal, this soup is packed with protein, fibre, and a blend of aromatic spices that will warm you from the inside out.
Ingredients & Instructions For The Best Lentil Soup
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 cups dried green or brown lentils, rinsed
- 1 can (14 oz) fire-roasted diced tomatoes
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- Salt and freshly ground black pepper to taste
- 3 cups chopped kale or spinach
- Juice of 1 lemon
- 2 tbsp white wine vinegar
- 1/4 cup fresh parsley, chopped
- Optional: 1/2 cup coconut milk for creaminess
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 7-8 minutes until vegetables begin to soften.
- Add garlic and ginger, cook for another minute until fragrant.
- Stir in cumin, smoked paprika, turmeric, and cinnamon. Toast the spices for 30 seconds.
- Add lentils, diced tomatoes, vegetable broth, and bay leaves. Bring to a boil, then reduce heat and simmer, partially covered, for 25-30 minutes or until lentils are tender.
- Remove bay leaves. Optional: blend 2 cups of the soup and return to the pot for a creamier texture.
- Stir in kale or spinach, lemon juice, and white wine vinegar. Simmer for an additional 3-5 minutes until greens are wilted.
- If using, stir in coconut milk for added creaminess.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
Top Tips:
- For deeper flavor, sauté the vegetables until they start to caramelize.
- Don’t skip the lemon juice and vinegar – they brighten the flavors significantly.
- If the soup is too thick, add more broth or water to reach desired consistency.
- For a smoother texture, use an immersion blender to partially blend the soup.
Different Variations:
- Spicy Version: Add 1/2 tsp of red pepper flakes or a diced jalapeño.
- Protein-Packed: Stir in cooked, diced chicken or crispy bacon bits.
- Mediterranean Style: Add a handful of chopped Kalamata olives and crumbled feta cheese on top.
- Curried Lentil Soup: Replace the spice blend with 2 tbsp of your favorite curry powder.
Nutritional Guide (per serving, based on 6 servings) Approx:
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 15g |
| Carbs | 45g |
| Fiber | 18g |
| Fat | 7g |
| Iron | 5mg |
| Vitamin A | 3500IU |
| Vitamin C | 20mg |
What Makes Minestrone Soup a Great Alternative to Hearty Lentil Soup for Winter?
As temperatures drop, a winter minestrone recipe offers a comforting twist to your seasonal menu. Packed with hearty vegetables, beans, and herbs, it delivers warmth and nourishment similar to lentil soup. Its versatility allows for endless customizations, making it an ideal choice for hearty, flavor-packed winter meals that everyone will enjoy.
FAQ:
Q: Can I use red lentils instead of green or brown?
A: Yes, but red lentils cook faster and break down more, resulting in a creamier soup. Reduce cooking time to about 15-20 minutes.
Q: Is this soup freezer-friendly?
A: Absolutely! It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Q: Can I make this in a slow cooker?
A: Yes, combine all ingredients except kale, lemon juice, and vinegar in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the remaining ingredients in the last 30 minutes of cooking.
Q: How can I make this soup oil-free?
A: You can sauté the vegetables in water or broth instead of oil. The soup will still be delicious, though slightly less rich in flavor.
