Recipe: Lentil Soup

Recipe: Lentil Soup

One of my favorite lifestyle bloggers in Chicago (The Golden Girl) recently shared a lentil soup recipe from Bon Appetit, and I realized not only have I never made lentil soup, but I didn't even know if I liked lentils.

There's a lot advantages to this soup. (1) Lentils are really good for you! (2) It's great for when you want a detox, but want something warm and hearty. (3) This soup is so simple to prepare.

I made lentil soup this week and turns out, I do like lentils! You can also make any adjustments to the recipe like adding meat or making it a bit spicier or even adding some cheese. Enjoy this recipe for those healthy and cozy nights in this winter!

Prep: 15 minutes | Total: 1 hour

Ingerdients:

  • 3 tablespoons Extra-virgin olive oil
  • 2 cup chopped onions
  • 1 cup chopped celery stalks plus chopped celery leaves for garnish
  • 1 cup chopped carrots
  • 2 garlic cloves, chopped
  • 4 cups (or more) vegetable broth
  • 1 1/4 cups lentils, rinsed, drained
  • 1 14 1/2-ounce can diced tomatoes in juice

Preparation:

  • Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.

  • Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

    ***Recipe from Bon Appetit

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