When they say soup warms the soul and fills the belly we know that to be a fact in our home. In the morning they request my famous oatmeal and in the evening they want warm soup. My boys request this soup often during the colder winter months and this amazing lentil soup is healthy and packed with flavor. I don’t even think they realize it is a full plant-based meal. It is THAT good! I found this recipe on Cookie and Kate’s website and it is one of my favorites. Serve it with some warm and buttery french bread and it is the perfect meal!
Now don’t get me wrong, my boys love a good chicken noodle soup (and I will have to share my recipe for that one later this month) but this soup is a close second place. Believe me, we try to eat healthy AND flavorful meals around here. Every Sunday, I cook one of my boys’ favorite desserts and they usually request apple pie. We are still working on cutting back on sweet treats. I think my boys have a sweet tooth like their mama.
I want to start a tradition of healthy eating with my boys so they can start learning the importance of nutrient-dense food choices. As a nurse practitioner, I know the importance of eating foods according to the USDA dietary guidelines. This soup may be plant-based but don’t let that fool you into thinking it doesn’t taste good. If plant-based meals aren’t your thing, please just give this soup a try and let me know what you think. I promise you will have a changed mind by the time you cook it. If you want to add meat to this recipe (that’s your business) I am sure a ground turkey would be a great option.
Amazing Lentil Soup
Equipment
- 1 5.5 quart dutch oven
- Blender
Ingredients
- 1/4 Cup Extra virgin olive oil
- 1 medium yellow or white onion
- 2 carrots Peeled and chopped
- 4 garlic cloves pressed and minced
- 2 tsp ground cumin
- 1 tsp curry powder
- 1/2 tsp dried thyme
- 28 ounce diced tomatoes in can slightly drained
- 1 cup brown or green lentils rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 tsp salt
- fresh ground black pepper
- 1-2 tbsp fresh lemon juice
Instructions
- Warm the olive oil in a large Dutch oven or pot over medium heat. Don't worry about the amount of olive oil, you will see why we added so much at the end. Gives it the perfect flavor
- Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
- Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
- Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
Notes
What is your favorite kind of soup?
Kangelia
This soup recipe looks absolutely delicious Sherrell thank you so much for sharing!