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Delicious One-Pot Lentil Soup
Alyssa

Delicious One-Pot Lentil Soup

Try Delicious One Pot Lentil Soup—hearty, flavorful, and easy to make, perfect for a comforting and nutritious meal.
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Ingredients Method

Ingredients
  

  • 3 Tbsp extra-virgin olive oil: This oil provides a rich flavor and healthy fat essential for sautéing the aromatics.
  • 1 medium yellow onion finely chopped: Onions form the flavor base of the soup, adding sweetness and depth.
  • 3/4 cup finely chopped carrots: Carrots contribute a touch of sweetness and nutrition enriching the soup.
  • 3 garlic cloves minced: Garlic imparts a robust flavor and aromatic intensity.
  • 2 Tbsp tomato paste: Tomato paste adds acidity and a depth of umami flavor to the dish.
  • 1 tsp fennel seeds: These seeds provide a unique slightly sweet, and aromatic flavor.
  • 1 tsp ground coriander: A warm spice that enhances the overall taste of the soup.
  • 1 cup green lentils preferably French or 'Puy': Lentils are the star of the show, packed with protein and fiber.
  • 2 tsp chopped fresh rosemary: Rosemary adds a fragrant note and pairs beautifully with lentils.
  • 4 cups vegetable broth: A flavorful base for the soup that enhances the dish while being vegan-friendly.
  • 2 cups water: Adjusts the consistency of the soup to your preference.
  • 1 bay leaf: Bay leaves lend a fragrant depth to your soups and stews.
  • 1/2 tsp kosher salt and cracked black pepper: Essential for seasoning and bringing out the flavors.
  • 2 cups chopped lacinato kale or spinach: Greens add nutrition and color to the dish.
  • 1/2 cup grated 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 tsp sherry vinegar or red wine vinegar: A splash of acidity at the end brightens all the flavors.

Method
 

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