why make this recipe
Comfort Lentil Soup is a favorite for many because it’s warm, hearty, and filled with nutrients. It’s perfect for a chilly day or whenever you need a little comfort. Lentils are rich in protein and fiber, making this soup not only satisfying but also very healthy. Plus, it’s easy to make and can feed a crowd!
how to make Comfort Lentil Soup
Ingredients:
- 1 cup dried green or brown lentils, rinsed (No soaking needed)
- 2 tbsp olive oil (For sautéing)
- 1 large onion, diced (Yellow or white)
- 3 carrots, chopped (Medium size)
- 3 celery stalks, chopped (For aromatics)
- 4 cloves garlic, minced (Fresh is best)
- 6 cups vegetable broth (Or chicken broth)
- 1 can diced tomatoes (14 oz)
- 2 bay leaves (Remove before serving)
- 1 tsp dried thyme (Herbal note)
- 1 tsp cumin (Earthy flavor)
- Salt and pepper (To taste)
Directions:
- Heat olive oil in a large pot over medium heat.
- Sauté the onion, carrots, and celery until they are softened, about 5-7 minutes.
- Stir in the garlic, cumin, thyme, salt, and pepper. Cook for another minute until the spices become fragrant.
- Add the lentils, vegetable broth, diced tomatoes, and bay leaves to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer, partially covered, for about 40 minutes, or until the lentils are tender.
- Remove the bay leaves and adjust the seasonings before serving the soup warm.
how to serve Comfort Lentil Soup
Serve Comfort Lentil Soup warm, with a sprinkle of fresh herbs on top, like parsley or cilantro. You can also enjoy it with a slice of crusty bread or a side salad for a complete meal.
how to store Comfort Lentil Soup
Allow the soup to cool completely before transferring it to airtight containers. You can keep it in the fridge for up to 5 days. If you want to store it longer, it freezes well for up to three months. Just thaw it in the fridge before reheating.
tips to make Comfort Lentil Soup
- Make sure to rinse your lentils before use to remove any dirt or debris.
- If you want a creamier texture, you can use an immersion blender to puree some of the soup before serving.
- Feel free to add extra vegetables, like spinach or kale, for added nutrition. Just toss them in during the last few minutes of cooking.
variation
You can add diced potatoes or sweet potatoes for added texture and sweetness. For a bit of heat, try adding crushed red pepper flakes or a splash of hot sauce.
FAQs
1. Can I use canned lentils instead of dried lentils?
Yes, but if you choose to use canned lentils, reduce the cooking time since they are already cooked.
2. Is this soup vegan?
Yes, this Comfort Lentil Soup is vegan as long as you use vegetable broth.
3. How can I make this soup gluten-free?
This recipe is naturally gluten-free, just ensure that your vegetable broth is labeled gluten-free.
Comfort Lentil Soup
A warm, hearty, and nutritious soup filled with lentils, vegetables, and spices, perfect for chilly days.
Main Ingredients
- 1 cup dried green or brown lentils, rinsed (No soaking needed)
- 2 tbsp olive oil (For sautéing)
- 1 large onion, diced (Yellow or white)
- 3 medium carrots, chopped
- 3 stalks celery, chopped (For aromatics)
- 4 cloves garlic, minced (Fresh is best)
- 6 cups vegetable broth (Or chicken broth)
- 1 can diced tomatoes, 14 oz
- 2 leaves bay leaves (Remove before serving)
- 1 tsp dried thyme (Herbal note)
- 1 tsp cumin (Earthy flavor)
- Salt and pepper (To taste)
Preparation
- Heat olive oil in a large pot over medium heat.
- Sauté the onion, carrots, and celery until they are softened, about 5-7 minutes.
- Stir in the garlic, cumin, thyme, salt, and pepper. Cook for another minute until the spices become fragrant.
- Add the lentils, vegetable broth, diced tomatoes, and bay leaves to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer, partially covered, for about 40 minutes, or until the lentils are tender.
- Remove the bay leaves and adjust the seasonings before serving the soup warm.
Serve warm with a sprinkle of fresh herbs like parsley or cilantro. Enjoy with crusty bread or a side salad. Cool completely before transferring to airtight containers; keeps in the fridge for up to 5 days, or freezes well for up to 3 months. Thaw in the fridge before reheating.