Lentil soup is the quiet hero of easy dinners for me. It's simple to make, full of protein and fiber, freezes well, and the leftovers are easy to pack for lunch. One of those perfectly, accidentally vegan recipes with nothing to be missed.
The only thing the least bit fussy about this recipe, is that it calls for French Lentil, because they're heartier and tend to hold their shape far better than their fellow lentils. But you could easily make this with plain green lentils, if the French ones aren't readily available.
If you want more whole lentils in your soup, puree just enough of the soup to add thickness, maybe 1 cup.Print
Sometimes I really prefer a French lentil to just about any other, when making lentil soup. They're heartier and tend to hold their shape far better than their fellow lentils.
- 2 tablespoons extra-virgin olive oil
- 2 small onions, chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 2 garlic cloves, minced
- 4 cups (or more) vegetable broth
- 1 ¼ cups French or green lentils, rinsed, drained
- 1 14 ½-ounce can diced tomatoes in juice
- Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
- Season with salt, pepper to taste
- Serving Size: 6
- Calories: 230
- Sugar: 6
- Sodium: 707
- Fat: 7
- Carbohydrates: 33
- Fiber: 7
- Protein: 11
- Cholesterol: 0
Keywords: lentil soup