![]() ![]() Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Season generously with freshly ground black pepper. Add 1 teaspoon salt and a pinch of red pepper flakes. Pour in the lentils, broth and the water.Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor. Cook until fragrant while stirring constantly, about 30 seconds. Add the garlic, cumin, curry powder and thyme.Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup. Warm the olive oil in a large Dutch oven or pot over medium heat.Lentil soup packs well for lunch in a leak-proof container, and it tastes even better the next day.Lentils are rich in protein, fiber, iron and folate. This nutritious, well-balanced soup counts as a meal if you enjoy a generous portion.The trick is to blend up a portion of the soup once the lentils are tender, and then pour it back into the pot. This lentil soup has an amazing hearty texture that’s lightly creamy (yet there is no cream).The recipe calls for seasonal vegetables and affordable pantry ingredients, but tastes gourmet.Whether you’re looking to lighten up your meals or warm up with a steaming bowl of soup, this healthy lentil soup recipe is for you! It’s one of my all-time favorites and I hope it becomes a staple in your kitchen as well. With over 500 five-star reviews, I think it’s safe to call this the Best Lentil Soup. The original title of this recipe was “Spiced Vegan Lentil Soup,” which is accurate, but a mouthful. Honestly, it’s the best lentil soup I’ve ever had. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. No vegetarian food blog would be complete without a proper lentil soup, though, so I perfected one of my own. This soup recipe was a long time coming! Over the years, I made some lackluster lentil soups that never saw the light of day on this website. ![]()
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