Lentil soup is not just a comfort food but also a healthy choice. It is packed with vitamins, fiber, and a delicious medley of flavors. Perfect for any meal, this soup recipe will leave you feeling satisfied and energized.
Hearty Lentil Soup is a veggie packed vegan soup that is very flavorful and delicious. It is made with mainly pantry staples and fresh vegetables. Dry lentils are a good source of plant protein. They are rich in fiber so they help to support the digestive system, manage blood sugar levels, blood pressure and cholesterol levels. This easy lentil soup recipe would be a good idea for any night of the week.
If you like tomato based vegan soups check out Mediterranean Vegetable Soup and Vegetable Quinoa Soup. If you want to try another lentil soup made with vegetable broth and brown rice check out Lentil Brown Rice Soup. It is also a hearty soup. You should also check out 10 Simple Vegan Soups.
If you would like to try another lentil recipe in addition to the soups check out Lentil Bolognese, Lentil Spinach Salad and Lentil Chili.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choosing the right type of lentil is key. French lentils, also known as Puy lentils, hold their shape well and have a slightly peppery taste, making them ideal for soups. If you prefer a creamier texture, red lentils or yellow lentils, which break down more during cooking, can be used as an alternative. Read Everything You Need to Know About Lentils.
- While canned crushed tomatoes work well, you might also try using fresh ripe tomatoes when in season, or fire-roasted canned tomatoes for a smoky lentil soup.
SPECIAL EQUIPMENT NEEDED:
- Large Soup Pot or Dutch Oven: A large, heavy-bottomed pot is essential for making soup. It should be big enough to accommodate all the ingredients and provide even heat distribution. A Dutch oven is ideal due to its heat retention properties.
- Cutting Board: A sturdy cutting board is needed for chopping vegetables and preparing ingredients.
- Chef’s Knife: A sharp chef’s knife makes chopping the vegetables easier and safer.
- Vegetable Peeler: This is useful for peeling carrots.
- Measuring Cups and Spoons: For accurately measuring ingredients like olive oil, lentils, vinegar, wine, and spices.
- Colander: To rinse the lentils and drain them after washing.
- Wooden Spoon or Heat-Resistant Spatula: Essential for stirring the ingredients while cooking to prevent sticking and to ensure even cooking.
- Garlic Press (Optional): If you prefer not to mince garlic by hand, a garlic press can be a handy tool.
- Can Opener: Needed if you are using canned tomatoes.
- Ladle: For serving the soup.
SUBSTITUTIONS:
- If French lentils are not available at the grocery store you can use green or brown lentils which also hold their shape well. Black lentils will also work.
- Any neutral flavored oil like canola, vegetable, or avocado oil can be used in place of the olive oil.
- The yellow onion can be substituted with white onion, red onion, or shallots.
- Diced tomatoes, fresh tomatoes, or tomato puree can be used in place of the crushed tomatoes. Fire-roasted tomatoes can also be used to add a smokey flavor.
- Apple cider vinegar, balsamic vinegar, or lemon juice can be used in place of the red wine vinegar.
- If you do not have brown sugar, substitute honey, maple syrup, or white sugar.
- Dried basil and oregano can be substituted with Italian seasoning mix, or fresh herbs. Use three times the amount of dried herbs if using fresh.
- Substitute lime juice or white vinegar for the lemon juice.
HOW TO STORE LENTIL SOUP:
- Lentil soup can be stored in the fridge for up to 5 days. Allow the soup to cool to room temperature before storing it. Transfer the cooled soup to an airtight container.
- Lentil soup can be frozen for up to 6 months. As with refrigeration, make sure that the soup is cooled completely before freezing. Use airtight containers or freezer bags to store the soup.
- The best way to thaw frozen soup is by transferring it from the freezer to the refrigerator and letting it thaw overnight.
HOW TO REHEAT LENTIL SOUP:
- The best method for reheating the leftover soup is on the stove top. Pour the soup into a pot and reheat it over medium heat, stirring occasionally until it is heated through.
- For a quicker method, you can use the microwave. Place the soup in a microwave safe bowl and cover it with a microwave safe lid or cover. Heat it in intervals of 60 seconds, stirring in between, until thoroughly warmed.
- Upon reheating, the soup may have thickened. If so, you can adjust the consistency by adding a bit of water or broth.
In a large pot bring the water, lentils and salt to a boil over medium-high heat. Reduce the heat to the low setting. Add the basil and oregano and simmer on low for 15 minutes.
In a large skillet, heat the olive oil over medium low heat and add the carrots, celery, onions, and garlic and sauté until they are slightly soft.
Add the vegetables to the pot with the water and lentils.
Add the crushed tomatoes, red wine, red wine vinegar. lemon juice and brown sugar to the pot.
Simmer on low for 1 hour.
In a large pot bring the water, lentils and salt to a boil over medium-high heat. Reduce heat to low. Add the basil and oregano, cover the pot and simmer on low for 15 minutes. In a large skillet, heat the olive oil over medium low heat and add the carrots, celery, onions, and garlic and sauté until they are slightly soft. Remove and add to pot with water and lentils. Add crushed tomatoes, red wine, red wine vinegar. lemon juice and brown sugar to the pot. Simmer covered on low heat for 1 hour. Check for seasoning and add additional salt and pepper to taste. If you want a touch of heat add some red pepper flakes to taste. Serve a portion of the soup with some crusty bread and parmesan cheese. There are many types of lentils and they will cook and absorb liquid differently. It may be necessary to add more water to the soup at the end if it seems to be too thick.
Lentil Soup
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Ingredients
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