Thick lentil soup

Have you tried it?

How did this lentil soup turn out for you? Let me know in the comments below!

Right after the white beans, lentils are my [ and Vito’s ] favorite legumes. I add lentils to soups, sauces, stuffings, stews, salads, even sprout it … they are delicious, high in protein, fiber and have a ton of nutritional value.
Today’s filling, healthy, thick lentil soup is another recipe that will successfully make your cold, rainy evenings much more pleasant. You can easily adapt the recipe adding seasonal vegetables, fresh [ instead of canned ] tomatoes, fresh herbs …
As for the lentils themselves, I made this soup using both, dry and already cooked lentils – in both cases the soup is just as tasty.
You can easily adapt the recipe to other seasons by adding seasonal vegetables, fresh [instead of canned] tomatoes, fresh herbs …

vegan lentil soup

Thick lentil soup

Servings 4 servings
Prep Time 10 mins
Cook Time 35 mins

Equipment

  • medium size cooking pot

Ingredients

  • 2 cups green or brown lentils picked over and rinsed
  • 1 onion finely chopped
  • 2 tbsp olive oil
  • 1 carrot finely chopped
  • 2 stalks celery finely chopped
  • 3 cloves garlic pressed or minced
  • 1 red pepper
  • 28 ounce canned tomatoes
  • 1 ts thyme dried
  • 1 tbsp lemon peel grated finely
  • ½ ts cumin powder
  • ¼ ts smoked paprika
  • 1 bay leaf
  • 2 porcini mushrooms dried
  • 6 cups vegetable broth or water
  • ¼ tsp cayenne pepper
  • salt to taste
  • freshly ground pepper to taste
  • 1 tbsp lemon juice
  • 1 tbsp parsley finely chopped

Instructions

  • Warm the olive oil in a pot over medium heat
  • Once warm , add the onion, carrots, peppers and celery stalks - cook, stirring often until soft
  • Add cumin, smoked paprika, thyme, garlic and lemon zest and cook for another 20 seconds, stirring
  • Pour the tomatoes and broth [ or water ] water into the pot
  • Add the lentils, mushrooms, bay leaf and a large amount of freshly
    ground pepper. Season to taste with salt and cayenne pepper
  • Bring to a boil and simmer for 25 - 30 minutes or until the lentils are tender but keep their shape
  • Remove the pot from the heat and stir in lemon juice

Notes

To prepare the soup using cooked [ or canned ] lentils, follow the steps above, adding lentils into the pot 5 minutes before the end of the cooking, just to warm them up.
Store the soup refrigerated for up to 4 days or freeze it for up to a month.
Nutritional value | portion
317 kcal | Carbohydrates 45.2 g | Protein 19 g | Fat 6 g | Fiber 10 g
Calories: 317kcal
Course: Soup
Keyword: gluten free, high in protein, lentils

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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