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Christine's Lentil Soup

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!
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Course Main Course, Soup
Servings 8
Calories 221 kcal
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

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
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