Update: One way to add a bigger variety of veggies to this lentil soup is to add about 3 stalks of celery (chopped) along with the onion, garlic and carrots. When you add the chicken or vegetable broth, you can add 2 or so cups of extra water. When the soup is done cooking, stir in 2-3 handfuls of baby spinach until it is wilted. The celery and spinach don’t really change the flavor of the soup, but you get two extra types of veggies in there 🙂
This lentil soup is very easy to make and all of the ingredients are pretty inexpensive, so if you’re a beginner cook or if you’re on a budget, this is a perfect recipe for you! And it tastes amazing. My whole family loved it, even our little 7-month old enjoyed the pureed version of it. : ) Lentils are high in fiber, protein, AND iron, which makes for a “souper” healthy soup!
Healthy Lentil Soup Recipe
Ingredients (makes about 8-10 servings):
- 2-3 Tbsp. olive oil
- 1 yellow onion, chopped
- 3 carrots, rinsed and chopped (you can peel them if you want to)
- 1 1/2 tsp. salt
- 2 cloves garlic, minced
- 1 lb. dry lentils (about 2 1/4 C.), sorted and rinsed
- 2 (15 oz) cans chicken broth and 2 cans water
- 1 (14 oz) can diced, peeled tomatoes in juice, with the juice
- 1 bunch parsley, rinsed and chopped (I usually remove most of the stems)
- 1/2 tsp. ground Cumin
- Heat a large pot (with fitting lid) to medium heat. Once the onion, carrots, and garlic are chopped, put the olive oil in the pot. Add the onion, garlic, carrots, and salt. Saute for about 5 minutes, or until onions are translucent.
- Add chicken broth and 2 cans of water. Add lentils, canned tomatoes, parsley, and Cumin. Stir and bring to a boil.
- Once boiling, cover and reduce heat to low. Let simmer about 35-40 minutes, or until lentils are soft.
*Inspired by THIS recipe.