Best Ever Simple Lentil Soup is exactly that — rich tasting without being fatty, thick and satisfying, this is the best recipe for Lentil Soup you’ll ever taste!
Let’s humbly subtitle this “Lentil Soup of the Gods.”
Meaty without containing meat, thick, rich tasting without being fatty, this is fill-you-up-but-not-out stuff.
Although lentils generally cook fairly quickly and don’t need a soak first, today I’m using fresh steamed lentils to save even more time, so delicious soup dinners can be had during the workweek, too.
You could use canned lentils if you wish, but I prefer the consistency and flavor of the steamed lentils.
I call dibs on leftovers for lunch.
Quick notes on Best Ever Simple Lentil Soup
Make it a day ahead! Like most soups, this one is even better if you make it a day ahead and store it in the refrigerator. When you reheat and serve it the next night for dinner, the flavor will be better, if that is even possible!- What are steamed lentils? They are cooked, ready-to-eat, and usually found packaged in the fresh produce section at the grocery store. You can use them hot or cold in soups, side dishes, salads or appetizers — anywhere you like to use lentils!
- Make it vegetarian or vegan: Use vegetable broth instead of chicken broth for a vegetarian version (for Meatless Monday?). For a vegan version, use vegetable broth and omit the Parmesan or use a non-dairy Parmesan garnish.
Best Ever Simple Lentil Soup is exactly that -- rich tasting without being fatty, thick and satisfying, this is the best recipe for Lentil Soup you’ll ever taste!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion, peeled and chopped
- 2 carrots, diced
- 2 ribs of celery, diced
- Kosher salt to taste
- 3 garlic cloves, minced
- 1 (14-ounce) can diced tomatoes, in own juice
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 (17-ounce) package steamed lentils (Melissa’s brand preferred, available in the refrigerated produce section)
- 4 cups chicken broth
- 1 cup water
- Freshly ground pepper to taste
- Garnish: Grated Parmesan
Directions
- In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots and celery and a pinch of kosher salt and cook until tender, about 7 minutes, stirring occasionally. Add the garlic and cook for another minute.
- Add the tomatoes and their juice, rosemary and bay leaf, steamed lentils and another pinch of salt, broth, water and a few grinds of fresh pepper. Bring to a simmer, stir, cover and simmer on low heat for 30 minutes.
- Taste and adjust seasonings. Remove and discard the rosemary sprig and bay leaf.
- Serve, garnishing each bowl with a sprinkling of Parmesan.
- Serves 4.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious
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Other Shockingly Delicious recipes using lentils!
Barbecue Baked Lentils (Small Batch, Vegan) [3]
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