Lentil Soup is full of healthy, nutritious vitamins, minerals and fiber and it's delicious and filling! Since lentils don't require soaking, this hearty soup is ready in no time!
You'll love this recipe!
- Quick and easy - lentils don't require soaking; soup is ready in about 50-minutes!
- Healthy - Lentils are legumes, which are naturally vegan, low-fat, low-cholesterol and gluten-free
- Affordable - this hearty soup makes about 8 cups for less than $10
- Flavorful - the carrots, onion, celery and bay leaves give this soup a delicious flavor!
Here's what you'll need:
- bay leaves
If you prefer a spicier soup, add a little cayenne pepper!
Here's how to make it:
Combine carrots, onion and celery in stockpot with a little oil; cook till soft; add remaining ingredients; remove bay leaves before serving!
What color lentils do I use?
There are three types of lentils: brown, red and green. This recipe uses brown lentils, which have a mild flavor and are most common.
Red lentils, commonly found in curries, are the sweetest tasting. Green lentils are a bit more peppery and require more cooking time.
Can I make this in a slow cooker?
If you want to make this recipe in a slow cooker, use green lentils. They work best in slow cookers and salads because they tend to hold their shape.
Keep in mind, green lentils have a bit of peppery flavor to them, so you may need to adjust your seasonings.
Brown and red lentils do not work well in slow cookers-they turn to mush.
Lentils absorb liquid:
You may need to add a little more water or broth during the cooking process as lentils absorb liquid. This applies to both stovetop and slow cooker methods.
If you make this recipe, please leave a rating and comment below! I love to hear from you!
- 2 cups lentils
- 1 cup yellow onion chopped
- 2 cups carrots sliced ,(about 3 large carrots)
- ½ cup celery (about 2 stalks) chopped,(about 2 stalks)
- 2 tablespoons olive oil
- 28 ounces can petite diced tomatoes , with juice
- 32 ounces box of vegetable broth
- 3 bay leaves
- ½ teaspoon nutmeg
- salt and pepper to taste
- In a dutch oven, add oil, onion, carrot and celery; cook on medium-high until onions are translucent (5-8 minutes)
- Add tomatoes (with their juice), broth and bay leaves; bring to boil; cook 10-15 minutes, or until carrots are tender
- Reduce heat to low; add lentils; cover and let simmer about 25 minutes, till lentils are tender
- Remove bay leaves prior to serving
- Lentils do not need to be soaked--just rinsed prior to adding them to the liquid
- Lentils absorb liquid, so check on them occasionally; you may need to add more broth or water
- If you want to heighten the nutrition of lentil soup, add 3 cups of chopped kale about 5 minutes before serving