I've tried and tested so many lentil soups. I love them all, but this recipe makes the most flavorful and warming bowl of soup. It's perfect for a cold night.
I make this recipe when I feel like we are coming down with a cold in our house. I make it when we need something extra nourishing and healthy for dinner. And since it holds up so well in the refrigerator for a number of days and in the freezer for up to three months, I often make it ahead of time. It is an easy and fun soup recipe, that I am always happy to have on my meal plan for the week and in my freezer when I need a quick dinner.
Cook time: 35 minutes
Yield: 6-8 servings of soup
Ingredients
1 Tbsp neutral cooking oil
1 cup yellow onion, peeled and diced
1 cup carrots, peeled and diced (about 1 large carrot
1 Tbsp garlic, peeled and minced (about 3 cloves)
1 tsp salt, plus more to taste
1 tsp pepper, plus more to taste
1 tsp dried thyme
4 cups vegetable broth
1 and 1/2 cups green lentils, uncooked
2 sprigs fresh rosemary or about 1 Tbsp dried rosemary
1-2 cups washed and cut kale, roasted in the oven at 425° with olive oil and salt for 15-20 minutes, optional for garnish
6-8 slices of your favorite bread for serving, optional
Directions
Heat a large soup pot over medium heat and, once heated, add the oil. Once the oil is hot, add the chopped onions and cook for 5-6 minutes. Add the carrots and garlic and stir to combine. Add salt, pepper and thyme and cook for an additional 3-4 minutes. Add the vegetable broth, green lentils and the rosemary and stir to combine. Bring the soup to a low boil and then cover and let simmer for 25-30 minutes. You'll keep the sprigs of rosemary in the soup the entire cooking time. Remove the lid and remove the sprigs of rosemary once the lentils are soft. You can remove the soup from heat and using an immersion blender, blend the soup on low speed until the consistency is almost completely smooth. It's okay if some of the lentils are not completely blended. Once you have blended the soup to your desired consistency, serve right away along with roasted kale on top and sliced bread. You can add more salt and pepper to taste.
You can also add toasted pumpkin seeds, a dash of chili powder or avocado to garnish. Soup can be cooled and stored in an air tight container in the refrigerator for about four days or in the freezer for up to three months.
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