Christine's Lentil Soup
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Lentils are extremely versatile and make a fantastic source of protein! Join me in this simple tutorial as we whip up a comforting, flavor-packed soup that's perfect for these cold winter days. Packed with protein and wholesome goodness, it's a delicious way to warm your soul, the perfect comfort food to keep you going, and an excellent start to eating right in the New Year!
Equipment
- Large stockpot or Dutch oven
- Cutting board + knife
- wooden spoon
- Ladle
- Small pot (for cooking the pasta separately)
Ingredients
- olive oil
- 1 clove garlic minced
- 1 med onion diced
- 2 med potatoes diced
- 1 tbsp dried oregano
- ½ tsp cumin
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup French green lentils soaked in water for 24 hours, then rinsed
- 2 32 oz chicken or vegetable broth
- 16 oz tomato sauce
- 8 cups water
- 2 bay leaves
- 1 cup mini tube or elbow pasta cooked according to package directions (add after soup is made)
Instructions
- Sauté olive oil, garlic, oregano, cumin, onion, carrots, celery for 3 minutes.olive oil, 1 clove garlic, 1 med onion, 1 tbsp dried oregano, ½ tsp cumin, 1 cup carrots, 1 cup celery
- Add potatoes and sauté for 3 minutes.2 med potatoes
- Add broth, tomato sauce, water, bay leaves, and lentils- stir and bring to a low boil.2 32 oz chicken or vegetable broth, 16 oz tomato sauce, 8 cups water, 2 bay leaves, 1 cup French green lentils
- Reduce heat to a simmer and let simmer for 3-4 hours until desired doneness, stirring occasionally.
- Once soup is prepared, add cooked pasta.1 cup mini tube or elbow pasta
- Serve with Parmesan cheese if desired.
- Can be stored in the fridge for 4 days or frozen for one month.
Video
More About This Recipe
Kitchen Tools You’ll Need
- Large stockpot or Dutch oven
- Cutting board + knife
- Wooden spoon
- Ladle
- Small pot (for cooking the pasta separately)
Cooking Tips
- Soaking matters: Soaking lentils for 24 hours helps them cook evenly and become extra tender.
- Add pasta at the end: This keeps the noodles from absorbing too much liquid and becoming mushy.
- Adjust texture: If you like a thicker soup, simmer uncovered for the last 20–30 minutes.
- Make it vegetarian: Use vegetable broth and skip the Parmesan or replace it with a dairy-free option.
Nutrition
Calories: 221kcalCarbohydrates: 44gProtein: 11gFat: 1gSodium: 309mgPotassium: 777mgFiber: 11gSugar: 5gVitamin A: 3000IUVitamin C: 18mgCalcium: 64mgIron: 3mg
Tried this recipe?Let us know how it was!