Best way to grow heartier Lentil Soup: 3 tips Lentil Soup
This lentil soup is designed to be hearty and flavorful, perfect for a warming meal. Follow these three tips to achieve a soup with great depth and texture.
Equipment
- Large pot or Dutch oven
- Stove
Ingredients
Main Ingredients
- 1 cup Brown or green lentils
- 6 cups Vegetable broth
- 2 tbsp Olive oil
- 1 medium Onion, chopped
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic, minced
- 14.5 oz can Diced tomatoes
- 1 tsp Dried thyme
- 1 Bay leaf
- Salt and black pepper to taste
Instructions
Cooking Instructions
- Rinse the lentils thoroughly under cold water; set aside.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the rinsed lentils, vegetable broth, diced tomatoes, dried thyme, and bay leaf; bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 40-50 minutes, or until lentils are tender.
- Remove the bay leaf and season the soup with salt and pepper to taste.
Notes
For extra richness, consider adding a splash of red wine or balsamic vinegar during the sautéing stage. A squeeze of fresh lemon juice at the end can brighten the flavors. Serve with crusty bread for a complete meal.