Classic Lentil Soup Recipe
Lentil soup is a beloved dish enjoyed by many around the world. It is not only tasty but also very nourishing. With its hearty texture and flavors, lentil soup is a great choice for any meal. Whether you are looking for a warm meal on a cold day or a light dish for a sunny lunch, this soup fits the bill perfectly. Lentils are also a healthy source of protein and fiber, making this dish both satisfying and wholesome.
In this article, we will share a simple recipe for Classic Lentil Soup, why you might want to make it, how to prepare it step-by-step, ways to serve and store it, helpful tips, and answers to some common questions. By the end, you’ll have everything you need to create this delicious meal in your own kitchen.
Why Make This Recipe
Here are some reasons why you should consider making Classic Lentil Soup:
Healthy and Nutritious: Lentils are full of nutrients, including good protein, fiber, vitamins, and minerals. They are low in calories and fat, making them an excellent choice for anyone looking to eat healthier.
Simple Ingredients: The recipe uses common ingredients that you likely already have at home. This means you can prepare this soup without having to make a special trip to the grocery store.
Easy to Prepare: Making lentil soup is a straightforward process. It does not require advanced cooking skills, so anyone can make it, from a beginner to a seasoned chef.
Satisfying and Filling: Lentil soup is rich and hearty. It fills you up without making you feel heavy. It’s perfect for a cozy dinner or a light lunch.
Customizable: This recipe is very versatile. You can easily add or substitute ingredients based on what you have on hand or your personal taste.
Great for Meal Prep: Lentil soup stores well, making it a fantastic option for meal prep. You can make a large batch and enjoy it throughout the week.
How to Make Classic Lentil Soup
Making Classic Lentil Soup is as easy as following these steps. Let’s break it down into sections for better understanding.
Ingredients:
Here’s what you need to make the soup:
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 carrots (sliced)
- 2 stalks celery (sliced)
- 1 tablespoon tomato paste
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 2 bay leaves
- Black pepper (to taste)
- 2 cups dry green lentils (sorted and rinsed)
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups vegetable broth
- 3-4 cups water
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley (for garnish)
Directions:
Aromatics: Start by warming the olive oil in a Dutch oven or large pot over medium heat. Once the oil is warm, add the diced onion. Sauté for 2 to 3 minutes until the onions become translucent. Next, add the sliced carrots and celery. Sauté them for 1 minute. This step brings out the flavor of the vegetables. Then, add the tomato paste to the pot. Mix it well with the vegetables for 2 to 3 minutes, stirring occasionally, until it is evenly distributed.
Spices: Now, it’s time to add the spices! Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Stir everything and let it sauté for 1 minute. This will help to toast the spices and release their flavors.
Simmer: Add the dry lentils, crushed tomatoes, vegetable broth, and 3 cups of water to the pot. Make sure to stir well so everything is combined. Increase the heat and bring the mixture to a boil. Once it’s boiling, reduce the heat to medium and let it simmer for about 20 to 30 minutes. Stir occasionally to prevent sticking. The soup is ready when the lentils are tender. If it gets too thick, add the remaining cup of water as needed.
Finishing Touches: After the lentils are cooked, remove the bay leaves from the soup and throw them away. Then, add the fresh lemon juice and mix well. Taste the soup and season it with additional salt and pepper if necessary.
Serve: Serve the lentil soup warm, topped with a sprinkle of chopped parsley for garnish. It’s a delicious and fulfilling meal. Enjoy every spoonful!
How to Serve Classic Lentil Soup
Classic Lentil Soup can be served in many ways. You can enjoy it on its own for a light meal, or you can pair it with a side of crusty bread for a more filling option. Here are some serving ideas:
With Crusty Bread: A slice of fresh, crusty bread is perfect for dipping into the soup. It adds texture and makes the meal more satisfying.
With Salad: Serve the soup with a fresh green salad for a complete meal. The lightness of the salad complements the heartiness of the soup.
Topped with Cheese: For cheese lovers, adding a sprinkle of grated Parmesan or cheddar on top can give an extra layer of flavor.
In a Bowl: Serve a generous portion of soup in a bowl and garnish it with fresh parsley and a squeeze of lemon juice right before serving.
How to Store Classic Lentil Soup
If you have leftovers or want to prepare the soup ahead of time, here’s how to store it:
Refrigerator: Let the soup cool completely before storing it in an airtight container in the refrigerator. It can last up to 5 days in the fridge. Just reheat it on the stovetop or in the microwave before serving.
Freezer: For longer storage, you can freeze the soup. Allow it to cool completely, then pour it into freezer-safe bags or containers. It can be stored in the freezer for up to 2 months. To reheat, let it thaw overnight in the fridge and warm it on the stove.
Tips to Make Classic Lentil Soup
Here are some helpful tips to enhance your lentil soup-making experience:
Rinse Lentils: Always rinse your dried lentils before cooking. This will remove any dirt or impurities and ensure a cleaner taste.
Adjust Consistency: If you prefer a thinner soup, add more water or broth when simmering. If you like it thicker, simply let it cook longer until it reaches your desired consistency.
Experiment with Spices: Feel free to experiment with other spices like turmeric or ginger. Each spice can add a different twist to the flavor.
Add Veggies: Consider adding other vegetables such as spinach, kale, or zucchini for more nutritional value and texture.
Blend for Creaminess: If you want a creamier soup, use an immersion blender to puree some of the soup after it simmers. This will create a rich and smooth texture.
Variations
Classic Lentil Soup is very flexible. Here are a few variations you can try:
Spicy Lentil Soup: Add a chopped jalapeño or a pinch of red pepper flakes for heat. This will give your soup a nice kick.
Coconut Curry Lentil Soup: Add 1 can of coconut milk and some curry powder for a creamy and flavorful twist on traditional lentil soup.
Mediterranean Lentil Soup: Toss in chopped olives and sun-dried tomatoes for a Mediterranean flair. This adds a different depth of flavor that is quite delightful.
FAQs
1. Can I use other types of lentils?
Yes, you can! While green lentils are used in this recipe, you can also use brown lentils or even red lentils. Just keep in mind that cooking times may vary.
2. What if I do not have vegetable broth?
If you don’t have vegetable broth, you can use water instead. Just consider adding a bit more seasoning for flavor.
3. Can I make this soup in a slow cooker?
Absolutely! Start by sautéing the onions and vegetables, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the lentils are tender.
Now you have everything you need to create a delicious and wholesome Classic Lentil Soup! Enjoy your cooking and the many delightful meals to come.
Classic Lentil Soup
Ingredients
Method
- Start by warming the olive oil in a Dutch oven or large pot over medium heat.
- Add the diced onion and sauté for 2-3 minutes until the onions become translucent.
- Next, add the sliced carrots and celery and sauté for 1 minute.
- Then, add the tomato paste to the pot and mix it well with the vegetables for 2-3 minutes.
- Add the minced garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot.
- Stir everything and let it sauté for 1 minute.
- Add the dry lentils, crushed tomatoes, vegetable broth, and 3 cups of water to the pot.
- Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to medium and let it simmer for about 20-30 minutes, stirring occasionally.
- Add more water if it gets too thick, and cook until the lentils are tender.
- Remove the bay leaves and add the fresh lemon juice.
- Taste the soup and season with additional salt and pepper if necessary.
- Serve the lentil soup warm, topped with chopped parsley for garnish.