RecipeCastle

Delicious One-Pot Lentil Soup

Delicious One-Pot Lentil Soup

Ingredients

  • 3 Tbspextra-virgin olive oil: This oil provides a rich flavor and healthy fat (essential for sautéing the aromatics.)
  • 1medium yellow onion (finely chopped: Onions form the flavor base of the soup, adding sweetness and depth.)
  • 3/4 cupfinely chopped carrots: Carrots contribute a touch of sweetness and nutrition (enriching the soup.)
  • 3garlic cloves (minced: Garlic imparts a robust flavor and aromatic intensity.)
  • 2 Tbsptomato paste: Tomato paste adds acidity and a depth of umami flavor to the dish.
  • 1 tspfennel seeds: These seeds provide a unique (slightly sweet, and aromatic flavor.)
  • 1 tspground coriander: A warm spice that enhances the overall taste of the soup.
  • 1 cupgreen lentils (preferably French or 'Puy': Lentils are the star of the show, packed with protein and fiber.)
  • 2 tspchopped fresh rosemary: Rosemary adds a fragrant note and pairs beautifully with lentils.
  • 4 cupsvegetable broth: A flavorful base for the soup that enhances the dish while being vegan-friendly.
  • 2 cupswater: Adjusts the consistency of the soup to your preference.
  • 1bay leaf: Bay leaves lend a fragrant depth to your soups and stews.
  • 1/2 tspkosher salt and cracked black pepper: Essential for seasoning and bringing out the flavors.
  • 2 cupschopped lacinato kale (or spinach: Greens add nutrition and color to the dish.)
  • 1/2 cupgrated Parmesan cheese (or 1/4 cup nutritional yeast for a vegan option: Cheese gives a savory finish; nutritional yeast offers a cheesy flavor without dairy.)
  • 2 tspsherry vinegar (or red wine vinegar: A splash of acidity at the end brightens all the flavors.)

Instructions

  1. 1

    Heat oil: In a large pot, heat 3 tablespoons of extra-virgin olive oil over medium heat.

  2. 2

    Sauté onion and carrots: Add 1 medium yellow onion (finely chopped) and 3/4 cup finely chopped carrots. Cook for about 7-8 minutes, stirring occasionally, until they soften and the onion turns translucent.

  3. 3

    Add the aromatics: Stir in 2 tablespoons of tomato paste, 3 minced garlic cloves, 1 teaspoon of fennel seeds, and 1 teaspoon of ground coriander. Cook for an additional 2 minutes until fragrant.

  4. 4

    Add lentils and herbs: Incorporate 1 cup of green lentils and 2 teaspoons of chopped fresh rosemary into the mixture. Cook for about 1 minute to toast the lentils slightly.

  5. 5

    Add liquids: Pour in 4 cups of vegetable broth and 2 cups of water. Toss in 1 bay leaf along with 1/2 teaspoon of kosher salt and cracked black pepper to taste. Bring the mixture to a boil.

  6. 6

    Simmer: Once boiling, cover the pot partially and reduce the heat to a simmer. Let it cook for 25-30 minutes until the lentils are tender yet still hold their shape.

  7. 7

    Add greens and cheese: Stir in 2 cups of chopped lacinato kale (or spinach) and 1/2 cup of grated Parmesan cheese (or 1/4 cup nutritional yeast for a vegan option). Cook for another 2-3 minutes until the greens are wilted and tender.

  8. 8

    Finish with vinegar: Remove the bay leaf, add 2 teaspoons of sherry vinegar (or red wine vinegar), and stir to combine just before serving. Enjoy!