Looking for a warm and nourishing dish? This lentil soup recipe is not only easy to make but also packed with protein and fiber. Perfect for a cozy evening or a family gathering, this soup is sure to delight with its rich flavors and vibrant colors. Dive into this wholesome recipe that can be customized to suit your taste preferences!
Ingredients
– 1 cup lentils (green or brown)
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 can diced tomatoes (14 oz)
– 6 cups vegetable broth
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Olive oil for sautéing
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves approximately 4 people. Preparation time is about 15 minutes, while the cooking time is 30-40 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 180
– Protein: 12g
– Fat: 4g
– Carbohydrates: 30g
– Fiber: 8g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat.
3. Add chopped onions and sauté until translucent, about 5 minutes.
4. Stir in the diced carrots and celery; cook for another 5 minutes.
5. Add minced garlic and sauté until fragrant, about 1 minute.
6. Pour in the vegetable broth and bring to a boil.
7. Add the rinsed lentils, diced tomatoes, cumin, and paprika.
8. Reduce heat and let the soup simmer for 25-30 minutes, or until lentils are tender.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute green lentils with red lentils for a slightly sweeter flavor. Additionally, feel free to add other vegetables like spinach or kale for extra nutrition.
Serving and Pairings
Lentil soup pairs wonderfully with crusty bread, a side salad, or a dollop of sour cream. It’s also great with a sprinkle of feta cheese for added flavor.
Storage and Reheating
Store leftover lentil soup in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave. This soup can also be frozen for up to 3 months; just make sure to cool it completely before freezing.
Cooking Mistakes
– Don’t skip rinsing the lentils; this removes impurities.
– Avoid overcooking the lentils; they should be tender but not mushy.
– Use fresh vegetables for the best flavor.
– Adjust seasonings gradually; taste as you go.
– Don’t forget to sauté the vegetables first for depth of flavor.
Helpful Tips
– For a creamier texture, blend part of the soup before serving.
– Experiment with spices like turmeric or coriander for new flavors.
– Add a splash of lemon juice for brightness before serving.
– Use homemade broth for an extra flavor boost.
FAQs
Can I use canned lentils for this recipe?
Yes, you can use canned lentils, but reduce cooking time since they’re already cooked. Rinse them well before adding to the soup.
What can I add for extra protein?
Consider adding cooked chicken, tofu, or even quinoa to boost the protein content of your soup.
Is this soup vegan?
Yes, this lentil soup is vegan as long as you use vegetable broth and omit any animal-based toppings.
How can I make this soup spicier?
Add a pinch of cayenne pepper or chopped jalapeños for a spicy kick.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Conclusion
This lentil soup recipe is a delightful blend of flavors that offers comfort and nourishment. It’s a versatile dish that can be tailored to your preferences, making it a perfect addition to your meal rotation. Enjoy this wholesome soup with loved ones, and embrace the warmth it brings to your table.
Lentil Soup Recipe
Ingredients
- 1 cup lentils green or brown
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 can diced tomatoes 14 oz
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in the diced carrots and celery; cook for another 5 minutes.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the vegetable broth and bring to a boil.
- Add the rinsed lentils, diced tomatoes, cumin, and paprika.
- Reduce heat and let the soup simmer for 25-30 minutes, or until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
