Healthy Lentil Soup
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Some of us have a month or so that somehow it’s hard to deal with for whatever reason. I’m not a winter person therefore I have two that I find tough 😒 to cope with: January and February. When these two are behind, I feel relief knowing that it’s just a matter of weeks before the nice weather comes up.
 
Having said that, March can be long as well with wonky weather, perhaps a couple of snowstorms, heavy rain ☔, and so on. Before we can finally say goodbye to winter and welcomespring and summer with open arms, there’s still a way to go. So, in the interim, I make soups… hot, of course!
 
Over the years, I shared numerous recipes like Creamy Cabbage, Hot & Sour, Split Pea & Ham, Avgolemono Chicken, Bay Scallops Chowder, French Onion, Creamy Tomato Basil & Parmesan 🍅, Beef Barley, and many more. Now let’s add another one to this comforting food list… my Healthy Lentil Soup!
 
Simple and easy to make, this savory soup is so great to enjoy when it’s still chilly outside. With beautiful ingredients along with the right seasonings, this recipe is far from being bland! It can be a nice appetizer but I prefer serving it as a meal with crusty bread 🥖 that I dip in my bowl… yum!
 
With terrific flavors, this nutritious Healthy Lentil Soup is a must have on your menu rotation 💚. It’s high in fiber and protein, a great source of iron, rich in minerals, low in fat, and good for the heart. Lentils are legumes and this recipe is excellent if you want to shed a few pounds. It also freezes very well for up to 3 months.
 
In my recipe, I use two kinds of lentils: red and green. Being small, red lentils don’t need to be soaked. On the other hand, green ones do. I like to combine them together because red cooks a little faster due to its size. As it breaks down, it adds creaminess to the soup without having to use an immersion blender to achieve similar results. The kind I don’t recommend using is black lentils as they hold their shape when cooked… save them for salads. Just before serving, I add some freshly squeezed lemon juice 🍋 to brighten it up and garnish with some parsley… it’s good for us!
 
Thick and comforting, this soup has great hearty flavor! It definitely falls into “I-feel-good” category! Ladle up a few bowls 🥣 of this wholesome soup so you and your family can enjoy it on chilly days.
Bon Appétit!🍽
 
Here are more delicious soup recipes for you to try…😀
– Lasagna Soup
– Moroccan Harira Soup
– Udon Noodle Soup
– Corn Chowder
– Turkey Noodle Soup
– Minestrone Soup
– Kartoffelsuppe • German Potato Soup
– West Coast Smoked Salmon Chowder
and for even more soup and chowder recipes 🥣, click on this link… Recipe Category • Soups
 

 
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Healthy Lentil Soup

Healthy Lentil Soup

Thick and comforting, this Healthy Lentil Soup has great hearty flavor! Ladle up a few bowls of this wholesome soup to enjoy on chilly days.
4.72 from 25 votes
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Servings 8

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Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 0 minutes

Ingredients
  

  • 2 tbsp. olive oil tips & tricks
  • 1 tbsp. butter
  • 1 1/2 cups yellow onions, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped tips & tricks
  • 1/4 tsp. ground Himalayan pink salt, or to taste
  • 3 large cloves garlic, pressed
  • 1/2 tsp. freshly ground mixed peppercorns, or to taste
  • 1 cup green lentils, sorted and rinsed
  • 1 cup red lentils, sorted
  • 1 can (28 oz.) whole tomatoes, crushed
  • 6 cups low-sodium vegetable broth (substitute low-sodium chicken broth)
  • 1 tsp. dried basil leaves
  • 1 tsp. dried oregano leaves
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. freshly squeezed lemon juice tips & tricks
  • 3 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions
 

  • In a Dutch oven over medium heat, add oil and butter. When it starts sizzling, add onions, carrots, celery; sprinkle with salt. Sauté the veggies until softened, about 5 to 7 minutes.
  • Add garlic and freshly ground black pepper; sauté for only 1 minute.
  • Add lentils, crushed tomatoes, broth, basil, oregano, cumin and cayenne pepper. Stir well, increase the heat to high and bring to a strong simmer. Skim off any foam that forms on top.
  • Cover and reduce the heat to medium-low. Simmer for 35 to 40 minutes or until the lentils are soft.
  • Stir in lemon juice and taste and adjust if necessary. Ladle in warm serving bowls and sprinkle on parsley. Serve with crusty bread.

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