Lentil Vegetable Soup
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 2 carrots chopped
- 1 onion chopped
- 1 stalk celery chopped
- 1 teaspoon cumin ground
- 4 cloves garlic pressed or grated
- 6 cups (1,5 liters) vegetable broth
- 2 cans (15-ounce each) (800 grams) diced tomatoes
- 1 cup (220 grams) dried lentils green or brown, uncooked, rinsed with water
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1½ teaspoons salt or more to taste
- ⅛ teaspoon black pepper or red pepper flakes
- 5 ounces (150 grams) spinach about 4 to 5 cups
- Heat 2 tablespoons extra virgin olive oil in a large pot then add 2 carrots, 1 onion, 1 stalk celery (all coarsely chopped) and sauté on medium heat for 5 minutes stirring often.Add 1 teaspoon cumin and 4 cloves garlic (pressed or grated) and sauté for one more minute or until fragrant.
- Add 6 cups vegetable broth, 2 cans (15-ounce each) diced tomatoes, 1 cup dried lentils, 1 teaspoon thyme, 1 teaspoon oregano, 1½ teaspoons salt, ⅛ teaspoon black pepper.Cover with a lid, bring to a boil, then crack the top open and simmer on medium-low heat for 30 minutes or until the lentils are cooked but with a slight bite. Stir occasionally.
- OPTIONAL STEP: If you like making an extra creamy lentil vegetable soup, blend about 2 cups of it.We do this directly in the pot with an immersion blender, but you can also do so in a standing blender.
- Add 5 ounces spinach and simmer for a few more minutes until they wilt.Add more vegetable broth or water if necessary to reach your desired consistency, then taste and adjust for salt before serving.
MAKE IT A MEAL
- Make this a meal by serving it with fresh lemon juice on top to boost flavor. Add a drizzle of extra virgin olive oil and freshly ground black pepper and pair it with warm pita bread, focaccia, or a thick slice of toasted crusty bread rubbed with garlic.
Nutritional information is an estimate for 1 serving of lentil vegetable soup out of 4 servings without bread.
USING CANNED LENTILS?
No problem! Drain and rinse 2 small cans of canned lentils and add them in the soup 15 minutes after the broth and tomatoes start simmering.
Canned lentils can only take about 1o to 15 minutes of simmering before falling apart. You can also use canned beans or chickpeas.
SUBSTITUTIONS
Dried lentils: use dried green, brown, or black lentils.
Olive oil: You can substitute avocado or other vegetable oils for extra virgin olive oil.
Onion, carrot, celery: Substitute thinly sliced leek or shallots for the onions.
Herbs and Spices: You can use rosemary, sage, and bay leaves.
Vegetable broth: Substitute with a reduced-sodium vegetable broth.
Canned tomatoes: Substitute with fire-roasted tomatoes, crushed tomatoes, whole canned peeled tomatoes (smashed with a fork), or fresh ripe tomatoes (chunks).
Leafy greens: You can substitute with frozen leafy greens and veggies.
STORAGE & MAKE AHEAD
Make Ahead: Lentil vegetable soup is excellent for meal prep as you can refrigerate it for several days or freeze it for months. Also, the soup tastes better on the second and third days than freshly made because the flavors have time to meld.
Refrigerator: Let the soup cool down completely at room temperature, then transfer it into an airtight container and keep it in the fridge for up to 4 days.
Freezer: Let the soup cool down completely at room temperature, then transfer it into a freezer-friendly container and freeze for up to 3 months.
Thaw & Reheat: thaw in the refrigerator over several hours or in the microwave with a thawing function. Warm it in a pot on the stovetop for a few minutes or in the microwave for 2 to 3 minutes. Avoid reheating it multiple times.
