When the weather turns crisp and the days grow shorter, there’s nothing quite like a steaming bowl of chunky lentil vegetable soup to wrap you in warmth. This recipe, a true comfort in a bowl, is like a cozy sweater for your soul, brimming with hearty lentils and vibrant veggies. I swear, if this soup had arms, it would give you the best hug—perfect for those days when the world feels just a bit too chilly.
Steps
- Mince two cloves of garlic and dice one onion. Sauté them in a large pot with two tablespoons of olive oil over medium heat until the onion is soft.
- While the garlic and onion are cooking, clean and slice half a pound of carrots and three ribs of celery. Add them to the pot and continue cooking for about five more minutes.
- Once the vegetables are softened, add one cup of dry brown lentils, a drained can of black beans, a can of diced tomatoes with their juices, one teaspoon each of cumin and oregano, half a teaspoon of smoked paprika, and a quarter teaspoon of cayenne pepper. Season with freshly ground black pepper and stir everything together.
- Pour in four cups of vegetable broth and mix well. Increase the heat to medium-high and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 30 minutes.
- After simmering, check the lentils to ensure they are tender. If using green or French lentils, they may need additional cooking time. Taste the soup and add salt as needed, then serve hot.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 yellow onion
- ½ pound carrots (approximately 3-4 carrots)
- 3 ribs celery
- 1 can (15 ounces) black beans
- 1 cup brown lentils
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Freshly ground black pepper (about 10-15 cranks of a pepper mill)
- 1 can (15 ounces) petite diced tomatoes
- 4 cups vegetable broth
- ½ teaspoon salt
Nutritional Values
Calories: 1796.64kcal | Carbohydrates: 298.92g | Protein: 94g | Fat: 33.28g | Sodium: 6867.44mg | Fiber: 83.92g
FAQ
- What type of lentils should I use for this soup?
- Quick-cooking brown lentils, sometimes labeled as green lentils depending on the brand, are recommended for this recipe. They simmer in about 20 minutes and don’t need pre-soaking. Red or yellow lentils are not advised as they become mushy and alter the soup’s texture.
- Can I customize the ingredients in this lentil soup?
- Absolutely! You can add fresh or frozen spinach for extra greens, or top the soup with sour cream or cheese. For those who enjoy a spicy kick, consider adding a diced jalapeño or a few dashes of hot sauce.
- How should I store the leftover soup?
- This recipe yields a large batch, and the leftovers are delicious. It’s best to portion the soup into individual servings after cooking for quick cooling and easy reheating. The soup freezes well for up to three months once fully chilled.
- What is the cost-effectiveness of this soup recipe?
- The recipe is very budget-friendly, especially if you already have most of the ingredients at home. Purchasing any additional items typically costs around $3, making it an economical meal option.
Tips
- Choose the Right Lentils: Opt for quick-cooking brown or green lentils for this recipe. They simmer to tenderness in about 20 minutes and hold their shape well, unlike red or yellow lentils which can become overly mushy.
- Customize Your Soup: Feel free to enhance your soup by adding fresh or frozen spinach for extra greens. For those who enjoy a bit of heat, consider incorporating a diced jalapeño or a splash of hot sauce.
- Efficient Leftover Storage: Divide the soup into individual portions immediately after cooking to speed up cooling. This makes it easy to grab a serving for a quick meal later. The soup also freezes well for up to three months once chilled.
- Utilize Pantry Ingredients: Before heading to the store, check your pantry for ingredients you might already have. This can significantly reduce your grocery bill and is an efficient way to manage food costs.
Equipment
- Large pot or Dutch oven
- Pepper mill (for freshly ground black pepper)
