A powerhouse of great flavor and nutrition, this lentil soup will fill you up and warm you to the bone. It is perfect for a simple dinner with crusty bread and a salad. Make it vegetarian or vegan by using vegetable broth in place of the chicken broth.
My sister in-law, Susan, brought this wonderful lentil soup to a family gathering last month. I have always made a hearty lentil soup with ham as the leading flavor, but Susan’s soup was flavored by the vegetables and lentils in a beautiful broth. It was so delicious! I found that I could not stop eating this soup and my son in-law ate it until he was sick…it’s hard to fill Tim up, but this soup did the trick.
This lentil soup is low-stress and easy to make. Lentils cook quickly, taking only about 30 minutes to become tender. That’s outstanding for a legume!
Be sure to rinse and sort the lentils before adding them to the soup. Like all legumes, they can have dirt, small rocks or other debris mixed in with them. You’ll want to get rid of anything that is not a lentil. Also, pick out any shriveled or discolored lentils.
The type of lentils you use is up to you. I used brown lentils, which are easy to find at most grocery stores. Green or black lentils will also work great, but may be more difficult to find. Please don’t use red, orange or yellow lentils. Those lentils have had the skin removed and will cook to oblivion in a few minutes.
Balsamic vinegar gives the soup a rich tasting broth with subtly sweet undertones and is a perfect accompaniment to the pepperiness of the lentils.
Wonderfully Flavorful Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, medium dice
- 2 carrots, medium dice
- 2 stalks celery, medium dice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 bay leaves
- 2 teaspoons dried basil
- 2 cups dry lentils, rinsed and sorted
- 8 cups low sodium chicken stock
- 1 (14.5 ounce) can crushed tomatoes (low sodium recommended)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1 cup fresh spinach, rinsed and thinly sliced (I didn’t actually measure the spinach; I used two big handsful of baby spinach)
- 2 tablespoons balsamic vinegar
Instructions
- In a 6-8 quart dutch oven, heat oil over medium heat. Add onions, carrots, and celery; cook, stirring frequently, until onion is tender.
- Stir in the garlic, bay leaf, oregano, and basil. Cook and stir for 1-2 minutes until the herbs are fragrant.
- Add the lentils, tomatoes, chicken stock, salt and pepper; stir to combine. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, or until lentils are tender.
- Just before serving, stir in spinach. Cook for 1-2 minutes, until wilted. Add the balsamic vinegar and stir to combine. Taste, correct seasonings.
Notes
Nutrition
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