Hearty Lentil Soup

October 4, 2012

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I confess, this isn’t actually a new recipe. It’s one of the many that I posted years ago and have been wanting/meaning to update with nice photos and better copy. This recipe is one of my favorite staples, a winter trooper that I can always count on. It’s a no-brainer that anyone can make and is nearly impossible to screw up. It’s hearty, warm and filling, and you can eat off a single pot for days.

Ingredients: (makes 6 to 8 servings)
1 cup lentils (soaked for 2 hours or overnight, if possible)
4 golden potatoes, quartered
4 carrots, peeled and chopped
1 38 oz can diced tomatoes
2 bay leaves
2 cloves garlic
2 Tablespoons olive oil
1 quart veggie stock
3 stocks of celery, shopped
1/2 cup onion, chopped
salt and pepper (to taste)

Directions: In a large soup pot, combine the olive oil, onion, celery and garlic. Cook on medium high heat for about 3 minutes. Next, add the potatoes and carrots. Cook for another 5 minutes.

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Next, add the lentils, veggie stock, and tomatoes.

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Add the bay leaves and salt/pepper to taste. Bring soup to a rolling boil. Then, reduce heat and allow to simmer for about 30 min.

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You’ll know it’s ready when all the vegetables are tender and your kitchen smells amazing.

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Serve with a whole wheat baguette smeared with butter.

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Other posts you may enjoy:

  1. Hearty Vegetable Soup
  2. Simple Lentil Soup
  3. Lentil and Radish Soup
  4. White Bean Hummus Soup
  5. Greek Lentil Salad

{ 9 comments }

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Lauren October 14, 2012 at 8:19 pm

I make a similar recipe to this that my mom taught me…. but I add in about 1/4 cup of cooking sherry right at the end after it has cooked a while. It adds a nice flavor! I also like to add shredded cheese on top of mine (usually swiss). Nothing more heart warming in the fall than a good bowl of lentil soup! And I agree, it lasts for days and tastes better each day :)

Jen @ Keepitsimplefoods October 15, 2012 at 8:35 pm

You know, my Spanish roomie (when I lived in France) ate hers with cider vinegar over rice, similar to yours with sherry. I like to add parm, but I’ll try some swiss next time. Yum!

Carly October 11, 2012 at 11:59 pm

This soup looks delicious and very manageable for a newbie soup maker! I’m not a fan of tomatoes- would this soup be greatly changed by just taking them out? Any recs for replacing them?

Jen @ Keepitsimplefoods October 12, 2012 at 9:38 am

Glad you like the recipe! You could definitely prepare this soup without the tomatoes. Try subbing in another vegetable (turnips, zucchini, butternut squash) or simply add a bit more of the other ingredients to make up the difference. If you are a meat eater, you could add ham or bacon to give it a meaty, smokey flavor.

Simone Zoe October 4, 2012 at 4:08 pm

Quick question–I didn’t see the lentils in the written directions anywhere. Could you please clarify when they should be added? Thanks!

Jen @ Keepitsimplefoods October 5, 2012 at 7:51 am

Thanks for pointing that out. I’ve made the correction. Add the lentils when you add the tomatoes and veggie stock. Thanks again!

Aparna B. October 4, 2012 at 8:30 am

YUM! Hearty is right. This sounds delicious and perfect as the weeks get colder. I can’t wait to start my soup recipes for fall and winter!

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