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A warm, comforting bowl of lentil soup, simmered slowly with a classic mirepoix of carrots, celery, and onions. Aromatic herbs and a splash of vinegar create a rich, satisfying flavor without any added salt.
For 4 servings
Sauté the aromatics
Simmer the soup
Finish and serve
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A warm, comforting bowl of lentil soup, simmered slowly with a classic mirepoix of carrots, celery, and onions. Aromatic herbs and a splash of vinegar create a rich, satisfying flavor without any added salt.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 264.42 calories per serving with 12.83g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Add a cup of cooked quinoa or chickpeas in the last 10 minutes of simmering for an extra protein boost.
Use red or yellow lentils instead of brown lentils. They cook much faster, typically in 15-20 minutes.
To reduce fat, use only 1 tbsp of olive oil or sauté the vegetables in a little water instead of oil.
Blend the soup until completely smooth to hide the texture of the vegetables. Serve with a side of crusty bread for dipping.
Lentils are an excellent source of protein, which is essential for muscle repair, immune function, and overall body maintenance.
The high fiber content from lentils and vegetables supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
This soup provides essential minerals like iron and folate from lentils, and vitamins A and C from the carrots and other vegetables.
Being low in fat and sodium-free, this soup is great for cardiovascular health. The fiber and potassium from the ingredients also help manage blood pressure.
Yes, this lentil soup is very healthy. It's packed with plant-based protein, high in fiber, and rich in vitamins and minerals. Since it contains no added salt, it's also an excellent low-sodium option.
One cup of this Hearty Lentil Soup contains approximately 260-280 calories, making it a nutritious and filling meal.
Absolutely! While brown or green lentils hold their shape well, you can use red or yellow lentils for a quicker-cooking, creamier soup. Just reduce the simmer time to about 15-20 minutes.
To thicken the soup, you can either let it simmer uncovered for an extra 10 minutes to allow some liquid to evaporate, or you can blend one or two cups of the soup and stir it back into the pot.
Yes, this soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
