How to Make an Easy Lentil Soup Recipe with Vegetables
This easy lentil soup recipe with vegetables is easy, hearty and delicious. Filled with nutrients and antioxidants, this green lentil soup recipe is perfect for cold weather and winter suppers.
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Why You”ll Love This Easy Lentil Soup with Vegetables Recipe
- It’s hearty, delicious and filled with antioxidants. Lentils are a great source of iron, vitamin B, magnesium, potassium and zinc. And they’re a great source of plant-based protein and fiber.
- This recipe for this lentil soup also calls for kale. Another great antioxidant, full of calcium, vitamin K and vitamin C as well as iron.
- The velvety texture of lentils is perfect for cold winter nights and it’s an easy supper to make and freeze, as it actually tastes better as the soup sits (refrigerated).
Ingredients You Need to Make This Lentil Soup Recipe
- green lentils
- butternut squash (peeled and cubed, you could also use sweet potatoes!)
- carrots (peeled and sliced)
- potatoes (chopped)
- celery (chopped)
- onion (chopped)
- garlic (minced)
- vegetable or chicken broth
- cumin
- bay leaves
- virgin olive oil
- Salt and pepper to taste
Do You Have to Soak Lentils Before Cooking?
For this recipe I used green lentils, but you can use any lentil. Lentils come in variety of colors, black lentils, red lentils or even yellow lentils are out there in the world!
Unlike beans, lentils do not require overnight soaking before you prepare. Before cooking, rinse lentils in cold water, pick over to remove debris or shriveled lentils and then drain.
How to Make this Easy Lentil Soup with Vegetables
First, add olive oil to the pot and saute all of the chopped vegetables.
Step two add broth and lentils to the pot and cook until the lentils and the vegetables are soft.
Next, and this one is optional, but you can choose to puree some of the soup for velvety texture.
Finally, add kale and the puree mixture back to the soup and simmer.
To Serve, add a generous amount of shaved Parmesan and serve hot.
Lentil Soup with Vegetables Recipe
Ingredients
- 1 cup butternut squash (peeled and cubed, you could also use sweet potatoes!)
- 2 cups carrots (peeled and sliced)
- 1 cup potatoes (chopped)
- 1 cup
celery (chopped)
- 1 cup
green lentils
- 1
onion (chopped)
- 4
4 garlic cloves (minced)
- 4 cups
vegetable or chicken broth
- 1 tsp
cumin
- 2
bay leaves
- 2 tbsp olive oil
- salt and pepper to taste
Add at the end
- 2-3 cups Lacinato or Dinosaur kale (stems removed, chopped )
- parmigiano reggiano for garnish
Instructions
- Add olive oil to the pot, and place all the chopped ingredients in the pot. Sauté all of the vegetables for 5-7 minutes.
- Now add 4 cups of broth, lentils and seasoning to the pot. Let cook on medium until the vegetables are cooked through. If you are using uncooked lentils, let the mixture simmer for longer and add more broth if necessary, until the lentils are soft. Simmer for about 50 minutes
- (Optional) Take out one ladle of the soup, and puree it in a blender. I used my ninja and it worked perfectly. Add the puree mixture back to the pot, this really helps create a velvety texture to the soup.
- Now stir in the kale.
- Let the pot simmer for a while.
- Add salt and pepper to taste, and then serve with a generous amount of Parmesan and a drizzle of olive oil.
Can You Freeze Lentil Soup?
This soup really does taste better the next day, and satisfies the craving for a good and hearty meal. Hope you give it a try. This lentil soup also freezes very well. It’s a perfect protein-packed meal to have in your freezer.
More Soup Recipes You May Like
- Roasted Butternut Squash Soup
- Quick Homemade Chicken Soup
- How to Make Mediterranean Green Lentil Soup Recipe
- Healthy Vegetarian Quinoa and Kale Minestrone Soup
- Spicy Creamy Asparagus Soup Recipe