Lentil Soup Recipe with Brown Lentils and Diced Tomatoes
By Helen Park
Prep
10 min
Cook
50 min
Total
60 min
Servings
6
Level
Easy
Sautéing the onion‚ carrot‚ and celery cooks them down for use as a flavoring in the lentil soup․ Toasting the thyme and cumin for 30 seconds builds flavor in the broth․ The aroma cooks into the broth as the lentils simmer in the pot․
Cook the vegetables in a large soup pot or Dutch oven over medium heat for 5-7 minutes․ Add garlic and cook for 1 more minute․ Stir the dried spices constantly for 30 seconds to release their flavors without burning․ By now‚ you should be able to smell the soup․
After boiling‚ simmer lentils with the lid on for 40 to 50 minutes or until tender when tested․ I take out the bay leaf and add salt and black pepper and fresh parsley as a garnish before serving hot lentils․ The lid helps keep soup from boiling off during lentil cooking․
A small amount of lemon juice or red wine vinegar can be served with the soup for extra flavor․ Do not overpower other flavors․ Red wine vinegar is suggested․ Bread or homemade biscuits with butter are good accompaniments to serve with the soup․ Fresh salad is a good cold accompaniment option․ Italian grinder sandwiches are another good option․
Why you'll love this recipe
- The 40- to 50-minute covered cooking time helps the lentils cook in the broth․
- One pot is used to make the vegetable soup․ There is no additional pot to wash after cooking․
- Chop the tomatoes and add them to the saucepan with the other liquids․ Chopped tomatoes provide acid to other ingredients as they cook․
- Fresh parsley is an ingredient in this soup‚ but you can eat the soup without fresh parsley․
- Partially blending lentils in the pot adds flavor to the dish․ Whole lentils are also served․
- The bay leaf is taken out before serving to make sure diners don't find it in a spoonful․
Ingredients
- •2 tbsp olive oil
- •1 large yellow onion (chopped)
- •2 large carrots (chopped)
- •2 stalks celery (chopped)
- •4 cloves garlic (minced)
- •1 tsp dried thyme
- •1 tsp ground cumin
- •8 cups vegetable broth (low sodium)
- •1 ½ cups brown or green lentils (rinsed)
- •1 14.5 oz can diced tomatoes (undrained)
- •1 bay leaf
- •1 tsp salt (or to taste)
- •½ tsp black pepper (freshly ground, or to taste)
- •fresh parsley (optional, for garnish)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the chopped yellow onion, carrots, and celery.
- 3
Cook the vegetables, stirring occasionally, for 5-7 minutes until softened.
- 4
Stir in the minced garlic.
- 5
Cook the garlic for 1 minute until fragrant.
- 6
Add the dried thyme and ground cumin.
- 7
Stir constantly for 30 seconds until aromatic.
- 8
Pour in the vegetable broth, undrained diced tomatoes, and rinsed lentils.
- 9
Add the bay leaf and stir to combine.
- 10
Bring the soup to a boil.
- 11
Reduce the heat to low and cover the pot.
- 12
Simmer for 40-50 minutes, until the lentils are tender.
- 13
Remove the bay leaf.
- 14
Season with salt and freshly ground black pepper to taste.
- 15
Serve hot, garnished with fresh parsley if desired.
FAQ
Nutrition (per serving)
Calories
285
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