Light & Nutritious: The Best Lentil Soup Recipe

If you follow a vegetarian or a vegan diet or if you simply follow a healthy diet, you definitely need to know this lentil soup recipe. Made from pantry ingredients, this soup is rich in good greens and brings a fresh and bright flavor.

It is seasoned with some of the tastiest spices and some good old black pepper. Once you try it out, believe us, it will become a staple in your diet. Whether you need to warm up your soul, lighten up your meals or nourish your throat and belly, this lentil soup has your back.

We particularly love the hearty and lightly creamy texture- just like magic.

It is nutritious and well-balanced meal and will supply your body with fiber, iron, folate, and protein. If you have leftovers, do not worry- you can pack it in an adequate container and warm it up the following day.

It freezes and defrosts well so you can enjoy it anytime you want!

DIY Lentil Soup Recipe

For 4 large bowls of soup, here’s what you need:

¼ cup of virgin olive oil

A yellow or white onion, chopped

2 carrots, peeled and chopped

4 cloves of garlic, minced

2 tsp of cumin, ground

A tsp of curry powder

½ tsp of dried thyme

A large can of tomatoes, diced

A cup of green or brown lentils

4 cups of veggie broth

2 cups of water

A tsp of sea salt

A pinch of red pepper flakes

Black pepper, ground

A cup of fresh collard greens or kale, chopped

2 tbsp of lemon juice

Preparation:

In a pot over medium heat, warm up the olive oil and when it begins to shimmer, add the onion and carrot. Cook and stir often, for 5 minutes.

Now, add the cumin, garlic, thyme, and curry and cook for 30 seconds. Then, add the tomatoes and cook for couple more minutes. Stir often.

Pour the lentils, water, and broth, as well as the salt and red pepper flakes. Season with black pepper and turn up the heat to bring the mixture to boil. Then, partially cover the pot.

Lower the heat and leave it to simmer for 25 to 30 minutes. Once the lentils are tender, yet still in shape, pour 2 cups of the soup into a blender.

Puree until smooth and then put back the soup into the pot. You can also use an immersion blender for this step.

Now, it is time for the chopped greens and then cook for additional 5 minutes.  Remove the pot and add the lemon juice. Add more salt, pepper, and lemon juice if you like. Serve while the soup is hot.

Any leftovers can be kept in the fridge for around 4 days. In the freezer, it can last for a couple of months.

Enjoy!

Sources:

RECIPE TIN EATS

LOVE AND LEMONS

COOKIE AND KATE

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