November 21st, 2024
Recipes
Creamy Lentil Soup
Valentina P
- Difficulty
•
- Time 35"
This thick, homemade lentil soup is really something special. Part of the soup is pureed, which gives it that velvety mouthfeel only the best soups have. You'll find the usual suspects of carrots, celery, onion, potato - along with a hint of anise from fennel seed. And the key, special ingredient, is a syrupy drizzle of good quality balsamic vinegar right at the end.
How To MakeDiet Type: Plant-based
Shopping List
- 6 cups salted vegetable broth
- 1 1/2 cups dried green lentils
- 1/2 brown onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 small to medium-sized yukon gold potatoes, diced
- 7 tablespoons olive oil (divided)
- 2 tablespoons good quality balsamic vinegar
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 2 handfuls raw spinach (optional)
- salt and pepper, to taste
Instructions
- Step 1: Heat 3 tablespoons of the olive oil in a large pot over medium-high heat. Once the oil is shimmering, add in the onion and sauté until the onion is soft and translucent, about 5 minutes. Add in the garlic, celery, potatoes, lentils, herbs, and carrots. Continue to cook 1 more minute.
- Step 2: Add the broth and bring to a boil. Once boiling, turn the heat down to medium, cover the pot, and simmer for 10 minutes. After 10 minutes, turn the heat off and allow the soup to cool, partially covered. The residual heat in the pot will allow the soup to finish cooking without over-cooking. This will take about 15 to 20 minutes. The soup will be ready when the potatoes and lentils are fork-tender.
- Step 3: Once cooled slightly, puree 2 cups of the soup with a blender, immersion blender, or food processor. Stir in the pureed soup back into the pot.
- Step 4: Stir in the optional spinach and allow it to wilt in the warm soup. Stir in the balsamic vinegar and 4 tablespoons of olive oil. Taste and adjust seasonings as desired.
- Serve: Pour yourself a bowl and enjoy.
Nutrition
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What you should eat next
Creamy Lentil Soup
PT35M 6 cups salted vegetable broth 1 1/2 cups dried green lentils 1/2 brown onion, diced 2 carrots, diced 2 celery stalks, diced 2 garlic cloves, minced 2 small to medium-sized yukon gold potatoes, diced 7 tablespoons olive oil (divided) 2 tablespoons good quality balsamic vinegar 1 teaspoon fennel seeds 1 teaspoon dried oregano 2 handfuls raw spinach (optional) salt and pepper, to taste Gluten Free Vegan 6 Servings
Ingredients:
