Description
A hearty and nutritious lentil soup, perfect for a cozy meal.
Ingredients
Scale
- 1 cup brown or green lentils
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves fresh garlic, minced
- 6 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: fresh spinach or chopped kale
Instructions
- Rinse your brown or green lentils thoroughly under cold running water in a fine-mesh sieve. Pick through them to remove any small stones or debris.
- Chop your onion, carrots, and celery into small, even pieces. Mince your garlic.
- In a large pot or Dutch oven, heat two tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent.
- Stir in the minced garlic, dried oregano, and dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic.
- Add the rinsed lentils to the pot, stirring them in with the sautéed vegetables. Pour in 6 cups of vegetable broth and 2 cups of water. Add the bay leaf. Give everything a good stir.
- Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the lentils are tender but still hold their shape.
- Once the lentils are tender, remove and discard the bay leaf. Stir in the fresh lemon juice and lemon zest. If you’re adding spinach or kale, stir it in now and cook for just 2-3 minutes until wilted.
- Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
- Ladle the hot soup into bowls and garnish generously with fresh chopped parsley and a drizzle of extra virgin olive oil. Enjoy immediately!
Notes
- For added nutrition, you can incorporate fresh spinach or chopped kale.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months for a quick meal later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg