Scrumptious and hearty, this lentil soup is a healthy one pot fix to any meal. Full of yummy veggies and soft savory lentils this soup is cozy and soothing as it warms you up from the inside out. Not only is it very easy to make but it’s also filling and really nutritious which makes it a winner every time.
There is nothing better than making a pot of this delicious, nutritious soup on a chilly day. It is delicious as a meal on its own or serve as a side dish to accompany something else. I love serving this with homemade corn muffins for a simple and rustic dinner. Or combine with a light green salad for an easy lunch.
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I’m originally from Eastern Washington, also known as the lentil capital of the world. So a hearty lentil soup from my kitchen is no surprise. Lentils are a common crop there in the wheat growing region where farmers rotate the legume in every few years to help add nitrogen back into the soil and make the ground more fertile.
Delicious Combination
Lentils can be a bit bland on their own so the vegetable and spice combination is an important flavor consideration. The combination of onions, garlic, oregano and bay kick this soup up a notch without being overwhelming. The flavors blend together beautifully for an aromatic and taste bud treat.
Very affordable, a pound of dry lentils can usually be found for less than $2, depending on where you shop. That makes this recipe a very cheap but healthy as it is full of vitamins, nutrients. Best of all, legumes such as lentils, when served with a grain, such as rice or bread on the side, makes a complete protein.
Directions
To make this scrumptious soup simply sort through your lentils and pick out any debris. Then wash and drain the water.
Chop the onion while you warm a pot over medium heat. Add the olive oil and onion to the pot and stir often until onions begin to brown.
Smash the garlic, remove the skin and chop it finely before adding to the onions. Cook for about one more minute.
Add the water and lentils to your pot and then bring to a boil. Incorporate the bay leaf, black pepper, oregano and cayenne pepper, Reduce to a simmer and cook for about 25 to 30 minutes or until lentils are soft and well cooked.
Chop the carrots and celery and add to the mixture as well. Add the can of tomatoes, including the juices, and the salt. Simmer for about 10 more minutes or until the carrots are tender. Remove the bay leaf just before serving.
Tip
Make sure that the lentils are completely cooked before adding the tomatoes. The acid in the tomatoes will stop the lentils from cooking.
Recipe
Ingredients
- ½ lb. Dry Lentils
- 1 Tb. Olive Oil
- ⅔ Cup Onion
- 2 Cloves Garlic
- 5 Cups Water
- 1 Bay Leaf
- ½ tsp. Oregano
- ¼ tsp. Black Pepper
- 1 Pinch Cayenne Pepper
- 2 Carrots
- 2 Celery Stalks
- 1 Can Diced Tomatoes 15 oz
- 2 tsp. Salt
Instructions
- Sort through lentils and pick out any debris. Then wash and drain.
- Chop the onion while you warm a pot over medium heat. Add the olive oil and onion to the pot and stir often until onions begin to brown.
- Smash the garlic, remove the skin and chop it finely before adding to the onions. Cook for about one more minute.
- Add the water and lentils to the pot and then bring to a boil. Incorporate the bay leaf, black pepper, oregano and cayenne pepper, Reduce to a simmer and cook for about 25 to 30 minutes or until lentils are soft and well cooked.
- Chop the carrots and celery and add to the mixture as well. Add the can of tomatoes, including the juices, and the salt. Simmer for about 10 more minutes or until the carrots are tender. Remove the bay leaf just before serving.
Notes
You also might like to try my fast and easy no knead bread or pasta puttanesca.
Please make sure to leave your ratings, as well as your questions and comments below.
Alex
This soup was really good. It surprised me because I usually don't really like lentils but this tasted really fresh and healthy. I actually added in a few mushrooms too because I had them in the fridge. I will make this again because I am trying to eat healthier and shed a few pounds.