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The Best Lentil Soup Recipe

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4.1 from 82 reviews

This hearty and flavorful lentil soup is the perfect comforting meal, packed with nutritious green lentils, fresh vegetables, and aromatic herbs. Slow-simmered to tender perfection with a vibrant blend of spices, it's finished with kale and a touch of Parmesan cheese or nutritional yeast for a satisfying finish. Ideal for a nutritious dinner that’s easy to prepare and full of wholesome goodness.

Ingredients

Main Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped (about 1 1/2 cups)
  • 3/4 cup finely chopped carrots
  • 3 garlic cloves, minced
  • 2 Tbsp. tomato paste
  • 1 tsp. fennel seeds
  • 1 tsp. ground coriander
  • 1 cup green lentils (French green lentils or "Puy lentils" preferred)
  • 2 tsp. finely chopped fresh rosemary
  • 4 cups vegetable broth
  • 2 cups water
  • 1 bay leaf
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • 2 cups chopped lacinato kale (stems and ribs removed; can substitute spinach, mustard greens, or chard)
  • 1/2 cup grated Parmesan cheese (or 1/4 cup nutritional yeast for vegan option)
  • 2 tsp. sherry vinegar (or red wine vinegar)

Instructions

  1. Heat the oil and cook vegetables: In a large stockpot or Dutch oven over medium heat, warm the extra-virgin olive oil. Add the finely chopped onion and carrots, sautéing them until they become soft and translucent, about 7 to 8 minutes.
  2. Add tomato paste and spices: Stir in the tomato paste, minced garlic, fennel seeds, and ground coriander. Cook this mixture for about 2 minutes, until the tomato paste turns a rich brick-red color and the garlic releases its aroma.
  3. Toast the lentils and herbs: Add the green lentils and fresh rosemary to the pot. Cook for 1 minute to allow the lentils to lightly toast, enhancing their flavor.
  4. Add liquids and seasonings: Pour in the vegetable broth and water. Add the bay leaf, kosher salt, and cracked black pepper. Bring the mixture to a boil over high heat.
  5. Simmer the soup: Once boiling, partially cover the pot and reduce the heat to maintain a gentle simmer. Allow the soup to cook for 25 to 30 minutes, until the lentils are tender but still hold their shape.
  6. Incorporate kale and cheese: Stir in the chopped lacinato kale and grated Parmesan cheese (or nutritional yeast for vegan). Continue cooking for 2 to 3 minutes until the greens have wilted.
  7. Finish and serve: Remove the bay leaf from the soup. Stir in the sherry vinegar to brighten the flavors. Ladle the soup into bowls and optionally garnish with additional Parmesan cheese before serving.

Notes

  • For a vegan variant, substitute Parmesan cheese with nutritional yeast and ensure the vegetable broth is vegan-friendly.
  • You can substitute kale with other leafy greens such as spinach, mustard greens, or Swiss chard depending on availability.
  • French green lentils or Puy lentils hold their shape better than other lentils, giving a pleasant texture to the soup.
  • Adjust salt and pepper to taste after cooking, as broth saltiness can vary.
  • This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 2 months.

Find it online: https://recipethrive.com/the-best-lentil-soup-recipe/