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There’s something truly comforting about a warm bowl of soup, especially when it’s homemade. Today, I’m excited to share a recipe that has been a labor of love: a Lentil Soup that is not only nourishing but also bursting with flavor. Over the years, I’ve experimented with various versions, but this one stands out as the best. It’s packed with pantry staples, fresh greens, and a hint of lemon to brighten it up. Seasoned with some of my favorite spices, this soup has become a beloved staple in my kitchen. I hope it will find a special place in yours too!
Why You’ll Love This Recipe
If you’re seeking a dish that’s both hearty and healthy, this Lentil Soup is a winner. Whether you’re looking to lighten your meals or simply warm up on a chilly day, this soup checks all the boxes. It’s nutritious, filling, and easy to prepare, making it perfect for a weeknight dinner or a lazy weekend lunch. Plus, with over 500 five-star reviews, it’s safe to say this soup is a crowd-pleaser!
Kitchen Equipment You’ll Need
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender or immersion blender
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- ¼ cup of extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and cut
- 4 cloves of garlic, pressed or chopped
- 2 teaspoons ground cumin
- 1 teaspoon of curry powder
- ½ teaspoon dried thyme
- 1 large can (28 ounces) diced tomatoes, lightly drained
- 1 cup brown or green lentils, picked and rinsed
- 4 cups of vegetable broth
- 2 cups of water
- 1 teaspoon of salt, more to taste
- Pinch of red pepper flakes
- Freshly ground black pepper to taste
- 1 cup chopped fresh green cabbage or kale, without ribs
- 1 to 2 tablespoons of lemon juice (½ to 1 medium lemon), according to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Though a quarter cup might seem generous, it adds a delightful richness to the soup.
- Once the oil is shimmering, add the chopped onion and carrots. Cook, stirring often, until the onion is soft and translucent, about 5 minutes.
- Add the garlic, cumin, curry, and thyme, cooking until fragrant, about 30 seconds while stirring constantly.
- Stir in the drained diced tomatoes and cook for a few minutes to enhance their flavor.
- Add the lentils, vegetable broth, and water. Season with 1 teaspoon of salt, a pinch of red pepper flakes, and a generous amount of freshly ground black pepper. Bring the mixture to a boil, then reduce to a gentle simmer and cook partially covered for 25 to 30 minutes, or until the lentils are tender yet hold their shape.
- Transfer 2 cups of the soup to a blender. Secure the lid tightly, protect your hand with a cloth, and blend until smooth. Return the purée to the pot (alternatively, use an immersion blender to blend some of the soup).
- Add the chopped greens and cook for an additional 5 minutes, or until softened to your preference. Remove from heat and stir in 1 tablespoon of lemon juice. Taste and adjust seasoning with more salt, pepper, and/or lemon juice as needed. For extra heat, add more red pepper flakes.
- Serve hot. Leftovers can be refrigerated for up to 4 days or frozen for several months. Be sure to thaw before serving.
Tips for Success
- Be cautious when blending hot soup. Always cover the blender with a cloth to prevent steam burns.
- Adjust spices to your taste, especially if you prefer a milder or spicier dish.
Additional Tips or Variations
- For a smokier flavor, try adding a dash of smoked paprika.
- Feel free to substitute the greens with spinach or Swiss chard.
Nutritional Highlights (Per Serving)
This Lentil Soup is rich in fiber, protein, and essential vitamins, making it a wholesome choice for any meal.
Frequently Asked Questions (FAQ)
Can I use different types of lentils?
Yes, you can use red lentils, but they tend to cook faster and might create a mushier texture.
How can I make this soup thicker?
Blend more of the soup or allow it to simmer longer to reduce the liquid.
Conclusion
Now that you have the recipe, it’s time to try this delicious Lentil Soup for yourself! I’d love to hear how it turns out for you. Share your experience and any variations you try in the comments below. Happy cooking!
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