Lentils and vegetables are always fantastic together+ they make hearty, nutritious soups that are pure comfort and budget friendly. It’s a pretty low effort and a versatile recipe – any combination of veggies can go into it and it’ll turn out great every time.
Things You Should Know
- We used two types of lentils to make this recipe Red split lentils and Puy lentils. This offers different texture and complexity to the recipe. Split red lentils once cooked turn smooth and creamy while puy lentils holds it shape and adds heartiness to the soup. If you only have one kinda lentil it’s perfectly okay to use one. Just make sure it’s fully cooked.
- We start the soup with the classic onion-garlic-celery-carrot mirepoix. From there on you could add any veggie combinations. We chose leeks, sweet potatoes and spinach. Other good choices are zucchini, kale, green beans, peas etc.
- If you like a bit of heat, add a chopped Serrano or jalapeño to the vegetable mixture.
- Aromatics like bay leaf, ground cumin or curry powder, mixed Italian herbs are kinda essential and give the soup a ton of flavor. I throw in some extra turmeric for warmth, color and antioxidant properties.
- I like my lentil soup to be brothy, the recipe as written is not thin/brothy nor too thick. Use more broth if you prefer thinner soup and to reheat leftovers as it thickens with time.
- Use the back of a ladle and mash the soup, or use an immersion blender, give the soup a few pulses to give it some creamy texture, but don’t go as far as a smooth puree. You still want texture and able to see some vegetables.
- Skip the Parmesan garnish to keep it dairy free.
Lentil Vegetable Soup
Equipment
- Soup Pot or Dutch oven
Ingredients
- 1 medium onion, chopped finely
- 2 tbsp olive oil
- 1 medium carrot, finely chopped small pieces
- 1 medium leek, chopped finely
- 2 Sticks celery chopped small pieces
- 1 medium sweet potato diced into small pieces
- 4 cups Fresh chopped spinach
- 4-6 cloves garlic, minced one tsp heaped
- ½ cup puy lentils, rinsed clean and soaked for 30 minutes and cooked until soft and tender
- ½ cup Red split lentils(masoor dal) rinsed clean and soaked for 30 minutes and cooked until soft and tender
- 1 14 oz can tomatoes, crushed
- 1 Tsp Italian herbs or herbs de Provence
- ½ tsp ground turmeric
- 1 bay leaf
- 1/2-1 tsp red chili flakes
- 1 jalapeño, chopped optional
- 4-6 cups vegetable broth or (water+1 vegetable bullion cube)
- 2-3 tbsp coconut milk or cream optional
- 1 tsp ground cumin or curry powder
- 2-3 tbsp lemon juice
Toppings
- chopped parsely
- Parmesan cheese optional
Instructions
- Finely chop the onion, carrot, leek and celery. Heat a large pot over medium heat, add and warm the olive oil. Add the bay leaf, chopped onions, leeks, carrots, celery, sweet potato, and garlic. Add the sea salt, black pepper and sauté until the onions are translucent, about 6 minutes.
- Add the Italian herbs, curry powder or ground cumin, turmeric, red pepper, crushed tomatoes. Stir and sauté for 2 minutes. Add both the soaked lentils and 4 cups broth(more later if needed), stir well.
- Bring the soup up to a boil, then turn the heat to a simmer, leave the lid ajar, and allow to cook for about 20-25 minutes. Check the vegetables and lentils, it should be tender and soft, but not mushy. Add more broth as needed for your desired thickness. Taste and season with more salt and pepper to taste.
- Using the back of a ladle and mash the soup or use an immersion blender, give the soup a few pulses to give it some creamy texture, but don’t as far as a smooth puree.Turn off the heat. Stir in the coconut milk, spinach and lemon juice. Allow the residual heat wilt the spinach.
- Ladle into soup bowls and garnish with parsley and Parmesan. Best served with a crusty baguette on the side.
Notes
If lentils are precooked, reduce the cooking time to 12-15 minutes. But remember to soak the lentils to cut the cooking time.
Using the back of a ladle and mash the soup use or an immersion blender, give the soup a few pulses to give it some creamy texture, but don’t as far as a smooth puree***.
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