This is a no-fuss, simple, healthy lentil soup that’s warming and delicious. This can be made vegetarian by using vegetable broth rather than chicken stock. Either way, it’s a great satisfying meal that will have you coming back for more.
Lentils are a great source of protein and fiber. Not only are lentils good for you, they're economical too. This soup is made with regular brown lentils. Talk about cheap eats!
French green ones - puy lentils - are not used because those little green French lentils keep their shape while regular brown ones soften and turn velvety in texture. Soft and velvety are what we are looking for in this lentil soup.
HOW TO MAKE THIS DELICIOUS SIMPLE LENTIL SOUP
Saute the onions, carrots, and celery in some olive oil until they’re softened. This takes at least 8 - 10 minutes. This is where most of the “work” happens. Well, other than dicing the vegetables. I like to chop them small. I don’t care for large pieces of vegetables in the soup. You can chop them bigger, just know it will take longer to saute them.
Add a bunch of minced garlic - like four cloves - and add them to the pot. They’re ready when you can smell that amazing fragrance they release when sauteed.
Now for the spices…
- Granulated garlic - yes, more garlic
- Bay leaf
- Kosher salt - a good amount because this is what helps everything release their flavor
Now we add the liquid…
You have options here. You can add chicken stock, vegetable broth, water, or a combination of any or all. As long as it comes to 8 cups you’re good. I use chicken stock and water.
But wait, there’s more…
Two chopped russet potatoes are added. In this case I don’t mind if they’re chopped rather than diced because they will soften and are easily broken up when enjoying this lentil soup.
To blend, or not to blend…
I don't feel the need to blend some of the soup. I enjoy it in its natural form. The soup turns thick and velvety on its own while it cooks and is perfect just the way it is.
If you still want to change the texture, you can use an immersion blender to blend. Just blend for a second or two. You don’t want to blend it all, just a little.
Alternatively, you can blend a few ladles of soup in the blender and then stir it back into the soup.
A few tablespoons of red wine vinegar
A sprinkling of chopped fresh parsley
A drizzle of extra virgin olive oil
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A SIMPLE HEALTHY LENTIL SOUPPRINT PIN SAVE
- 4 tablespoons olive oil
- 1 large onion diced - I use sweet onions
- 2 carrots diced
- 2 celery ribs leaves included if you have them
- 4 cloves garlic minced
- 1 tablespoon kosher salt or to your taste
- 1 teaspoon granulated garlic
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon pepper
- 1 bay leaf
- 1 pound brown dried lentils rinsed
- 2 russet potatoes peeled and chopped
- 4 cups chicken stock or vegetable broth
- 4 cups water
- A few tablespoons of red wine vinegar
- A sprinkling of chopped fresh parsley
- A drizzle of extra virgin olive oil
- Add oil to a large pot and place over medium heat. Add onion, carrots, and celery and cook for 8 - 10 minutes. You need to cook this for at least 8 minutes to soften the vegetables and sweeten the onions.
- Add the garlic and saute until fragrant.
- Add the salt, granulated garlic, paprika, turmeric, pepper, and bay leaf. Stir until fragrant.
- Add the stock, water, and potatoes and stir.
- Bring the soup just to a boil then lower to a simmer. Simmer for 40 - 50 minutes until lentils are softened and the soup is thickened.
- Remove the bay leaf. Taste and adjust with more salt to your taste.
- Enjoy as is, or top with one or more of the optional finishes above.
- Pairs beautifully with some crusty bread.
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.