Are you craving a hearty, nutritious meal that will warm your soul and tantalize your taste buds? Look no further than this incredible Chunky Lentil and Vegetable Soup! Packed with protein-rich lentils, vibrant vegetables, and a symphony of flavors, this recipe is about to become your new go-to comfort food. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves a delicious, satisfying meal, this soup promises to deliver an explosion of taste and nutrition in every single spoonful!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Rinse the lentils thoroughly under cold running water, removing any small stones or debris. Drain and set aside.
- Heat a large soup pot or Dutch oven over medium heat. Add a splash of olive oil to coat the bottom of the pan.
- Add chopped onions and sauté for 3-4 minutes until they become translucent and slightly softened.
- Incorporate diced carrots and celery into the pot, cooking for an additional 5 minutes until the vegetables begin to soften.
- Mince the garlic cloves and add them to the vegetable mixture, stirring continuously to prevent burning. Cook for about 1 minute until fragrant.
- Pour in the can of diced tomatoes with their juice, stirring to combine with the vegetables.
- Add the rinsed lentils to the pot along with the vegetable broth. Sprinkle in the dried thyme.
- Bring the mixture to a boil, then reduce heat to low and cover the pot. Simmer for 25-30 minutes, stirring occasionally.
- Check the lentils for tenderness. They should be soft but not mushy. If needed, cook for an additional 5-10 minutes.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to meld together.
- Ladle into bowls and optionally garnish with fresh parsley or a drizzle of olive oil before serving.
Tips
- Lentil Selection Matters: Use green or brown lentils for the best texture and hold-up in this soup. Avoid red lentils as they tend to break down too quickly.
- Flavor Boosting Trick: Toast your dried thyme in the pot with the vegetables for a minute before adding liquids to enhance its aromatic qualities.
- Customization is Key: Feel free to add additional vegetables like spinach or kale in the last 5 minutes of cooking for extra nutrition and color.
- Meal Prep Friendly: This soup freezes beautifully for up to 3 months, making it perfect for batch cooking and quick weeknight meals.
- Texture Perfection: Stir occasionally while simmering and check lentils for doneness to ensure they're tender but not mushy.
- Optional Enhancements: For added depth, consider a splash of balsamic vinegar or a sprinkle of smoked paprika just before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
