Recipe: Best Ever Simple Lentil Soup
Summary: Rich tasting without being fatty, thick and satisfying, this is the best recipe for Lentil Soup you’ll ever taste!
- 1 tablespoon extra virgin olive oil
- 1 large onion, peeled and chopped
- 2 carrots, diced
- 2 ribs of celery, diced
- Kosher salt to taste
- 3 garlic cloves, minced
- 1 (14-ounce) can diced tomatoes, in own juice
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 (17-ounce) package steamed lentils (Melissa’s brand preferred, available in the refrigerated produce section)
- 4 cups chicken broth
- 1 cup water
- Freshly ground pepper to taste
- Garnish: Grated Parmesan
- Heat the olive oil over medium heat in a large soup pot. Add the onion, carrots and celery and a pinch of kosher salt and cook until tender, about 7 minutes, stirring occasionally. Add the garlic and cook for another minute.
- Add the tomatoes and their juice, rosemary and bay leaf, steamed lentils and another pinch of salt, broth, water and a few grinds of fresh pepper. Bring to a simmer, stir, cover and simmer on low heat for 30 minutes.
- Taste and adjust seasonings. Remove and discard the rosemary and bay leaf.
- Serve, garnishing each bowl with a sprinkling of Parmesan.
- Serves 4.
- Like most soups, this one is even better if you make it a day ahead and store it in the refrigerator. When you reheat and serve it the next night for dinner, the flavor will be better, if that is even possible!
- What are steamed lentils? They are cooked, ready-to-eat, and usually found in the fresh produce section at the grocery store. You can use them hot or cold in soups, grain side dishes, salads or appetizers — anywhere you like to use lentils!
- Use vegetable broth instead of chicken broth for a vegetarian version for Meatless Monday.
Preparation time: 10 minute(s)
Cooking time: 40 minute(s)
Diet tags: Reduced fat
Number of servings (yield): 4
Culinary tradition: USA (Traditional)