Lentil Soup

This is our family’s standard lentil soup and one of our favorites. We prefer lentil soup without tomatoes, but you could add some if you wanted. Lentils are inexpensive, quick-cooking legumes that absorb flavors well, so we cook with them quite often. They’re also a good source of fiber, protein, iron, folate, and other important minerals and vitamins.

Our vegetarian version has some secret ingredients that give it a nice depth of flavor, without the need for pork (although we have variations with bacon or ham). We add smoked paprika and peanut butter to get a rich, smoky taste. (Oops, gave away the secret already!) It may sound strange, but it really works!

And remember, do NOT add salt in the beginning because it prevents the lentils from getting soft. That’s why you also need to use low or no-sodium broth. If you decide to add tomatoes, add them at the end for the same reason.

Another reason we love lentil soup is because it freezes so well. We use individual serving containers and freeze the leftover soup to thaw for lunch.

P.S. This is also gluten-free!

Difficulty:

Easy

Cost:

Inexpensive

Serves:11cups

Serving Size:1 cup

Lentil Soup

Votes: 2 Rating: 5 You: Rate this recipe!

Print Recipe

Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

This rich and smoky vegetarian lentil soup will please vegetarians and carnivores alike. But, check out the variations below made with bacon or ham for your die-hard meat eaters. Double the recipe and freeze some if you have a large soup pot. It thaws well.

• CourseMain Course, Soup
• CuisineGluten-Free, Vegetarian

Tools:knife and cutting board, large (4-quart) saucepan, measuring cups and spoons, colander

	Prep Time
	30 minutes

Cook Time

1 hour

Prep Time 30 minutes

Cook Time 1 hour

Difficulty: Easy Cost: Inexpensive Serves:11cups Serving Size:1 cup

Lentil Soup Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan This rich and smoky vegetarian lentil soup will please vegetarians and carnivores alike. But, check out the variations below made with bacon or ham for your die-hard meat eaters. Double the recipe and freeze some if you have a large soup pot. It thaws well. CourseMain Course, Soup CuisineGluten-Free, Vegetarian Tools:knife and cutting board, large (4-quart) saucepan, measuring cups and spoons, colander Prep Time 30 minutes Cook Time 1 hour Prep Time 30 minutes Cook Time 1 hour

Ingredients

• 1 large onion medium or large
• 2 tablespoons butter or high-heat cooking oil
• 4 cloves garlic
• 4 stalks celery (about 2 cups chopped)
• 2 medium carrots (about 2 cups chopped or grated)
• 1-1/2 cups lentils (brown or green)
• 7 cups broth (low or no-sodium)
• 2 bay leaves
• 1 tablespoon paprika (smoked recommended)
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon ground black pepper
• 1-1/2 teaspoons salt
• 2 tablespoons peanut butter (optional)

Servings: cups

Units:MetricUS Imperial

Instructions

1. Chop onion. Heat butter (or oil) in a large saucepan over medium-low heat, then add onion. Cook and stir while you continue.
2. Mince garlic, chop celery, and slice (or grate) carrots, adding each to the onion as you finish. Cook and stir another 2 to 3 minutes, or until somewhat softened.
3. Sort lentils: Measure then spread onto a plate or cutting board. Discard any pieces of pebbles, grains, or discolored lentils. Rinse lentils in a colander, to remove sand or grit. Stir into vegetables.
4. Add broth, bay leaves, paprika, thyme, oregano, red pepper flakes, and pepper. Do NOT add salt yet, since salt will prevent the lentils from softening.
5. Raise heat to medium to bring to a boil. Stir and turn heat to low or medium-low to keep at a simmer (uncovered) until lentils are very tender, 30 to 60 minutes. Once the lentils are tender, add salt and extra broth if desired. Cover and simmer another 30 minutes, or longer for more intense flavor.
6. Discard bay leaves. Stir in peanut butter and adjust seasonings, to taste.
7. Soup can be served as is, or blended to desired consistency with an immersion stick blender or regular blender.*

Recipe Notes

*Tip: To purée hot soups in a blender, cool slightly first. Pour a small batch into the blender container. Remove the center section of the lid. Place the lid on the container firmly, then cover with a towel folded over 3 or 4 times. Hold the towel firmly in place with one hand, then turn blender on low. Heat expands the air in the blender container, which can push the lid off—along with the contents!

SERVING SUGGESTION:

• All you need is a simple green salad and some crusty bread!

VARIATIONS:

• With bacon – Cook 4 to 8 pieces of bacon (nitrate, hormone, and antibiotic-free, or organic recommended) in the saucepan before you begin. When crisp but not burned, remove bacon and place on a paper towel to drain. Reserve about 2 tablespoons bacon fat and use in place of butter (or oil). Follow the recipe, but eliminate peanut butter. To serve, crumble a piece of bacon on top of each serving.
• With ham – Add about 1/2 cup chopped ham, along with the garlic and other vegetables. Follow the recipe, but eliminate peanut butter.

Powered byWP Ultimate Recipe

VARIATIONS:

1. Lentil Soup with Bacon:  Cook 4 to 8 pieces of  bacon (we look for nitrate-free, hormone and antibiotic-free or organic) in the soup pot. Remove the bacon when done, and place on a paper towel to drain. Reserve about 1 tablespoon of the bacon fat and use in place of the butter. Follow the remainder of recipe as written, but eliminate the peanut butter. To serve, crumble a piece of bacon on top of each serving.
2. Lentil Soup with Ham: Add about ½ cup finely cubed ham to the pot along with the carrots, etc. Follow the recipe otherwise, but eliminate the peanut butter. If you prefer to purée the soup, stir in ham at the end, after you purée it.