Warm up with this savory lentil soup recipe.
Lentil soup has become quite the comfort food for me over the years. It’s hearty and healthy with lentils that are packed with fiber and other nutrients. It’s a favorite among my Los Angeles personal chef clients. Additionally, it’s a handy soup to make without much planning since it’s full of pantry staples.
Simplicity is where we start with this soup
This version riffs off the one I published in Opa! The Healthy Greek Cookbook, but has a bit more tomato and no cumin. I wanted this to be a more basic version giving you the freedom to shape it to your taste. Lentil soup is really a blank slate, so you can take it in any direction you’re craving. If you have cumin, feel free to add it. I had some cilantro and feta on hand that I eagerly used as a garnish. But if you don’t have those, use something else fresh like parsley or chives. Greek yogurt, or any plain creamy yogurt will also give it a nice creaminess and zing. This soup is perfect on its own, but even more spectacular when you have a slice of crusty bread.
I think the trick to any good lentil soup is adding in enough acidity. That’s the reason for tomatoes and tomato paste. You can also add a vinegar at the end. Taste as you go so you can gauge where the soup is at flavor-wise.
When I lived in Sicily, I also ate a lot of it. Sicilian’s don’t commonly use tomato in their lentil soup and will add in pasta to some versions. That’s really the beauty of this soup. Raid your fridge and your pantry, see what you have, and put it all together for a comforting meal. This is just a place to start.
Ingredients
- 1 pound brown lentils
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 tablespoons tomato paste thinned out with 2 tablespoons of white wine (you can use vinegar)
- 1 28 ounce can tomatoes
- 2 quarts liquid (chicken or veggie broth or water)
- 2 bay leaves
- 1 tablespoon dried oregano
- salt & pepper
- Cilantro and feta garnish (optional)
Instructions
- In a large pot, cook onion in olive oil with salt and pepper for 5 minutes, until the onion is translucent.
- Add the carrot, celery, garlic, and any herbs and spices. Cook for 5 minutes more.
- Dilute tomato paste with with vinegar or wine. Pour into the pot along with the tomatoes and lentils. Cook 5 minutes.
- Add your broth or water, and bay leaves. Bring to a boil. Cover and simmer for 30-45 minutes.
- Remove bay leaves. Stir in any herbs (like parsley or cilantro) you want to use.
- Garnish to you taste. I like using feta cheese, additional herbs, or Greek yogurt.
Notes
Taste as you go and make sure your soup has enough acid in it.
Nutrition Facts
Savory Lentil Soup
Serves: 6 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 317.77 kcal | |
| % Daily Value* | ||
| Total Fat 1.41 g | 1.5% | |
| Saturated Fat 0.21 g | 0% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0% | |
| Sodium 1342.69 mg | 55.9% | |
| Total Carbohydrate 58.39 g | 19.3% | |
| Dietary Fiber 12.31 g | 48% | |
| Sugars 7.22 g | ||
| Protein 20.52 g | ||
| Vitamin A 25.72 % | Vitamin C 28.92 % | |
| Calcium 11.52 % | Iron 34.92 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA