Description
This hearty Lentil Soup is a wholesome, comforting dish packed with vegetables, lentils, and warm spices. It’s simple to make, freezes beautifully, and tastes even better the next day—perfect for cozy winter meals.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 large carrots, diced (about 2 cups)
- 3 celery stalks, sliced
- 1 tablespoon tomato paste
- 4 garlic cloves, minced
- 1/2 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 14-ounce can diced tomatoes
- 1 cup dry French green lentils, rinsed
- 1 1/2 tablespoons coconut aminos or Worcestershire sauce
- 5 1/2 cups vegetable stock or beef stock
- 1/2 cup grated parmesan cheese
- Kosher salt and black pepper, to taste
- Red pepper flakes (optional)
Instructions
- In a large pot, heat olive oil and butter over medium heat.
- Add carrots and celery, cooking until they begin to soften.
- Reduce heat slightly and stir in tomato paste, garlic, thyme, garlic powder, onion powder, cumin, and salt. Cook for 1–2 minutes until fragrant.
- Add diced tomatoes, lentils, Worcestershire sauce (or coconut aminos), and stock. Cover and simmer for 20–25 minutes, or until lentils are tender.
- Stir in grated parmesan cheese. Taste and adjust seasoning with additional salt, pepper, and red pepper flakes if desired.
- Serve hot, topped with extra parmesan and fresh parsley if preferred.
Notes
- For a vegetarian version, use vegetable stock and coconut aminos instead of Worcestershire sauce.
- Soup thickens as it sits—add extra broth when reheating if desired.
- Freezes well for up to 3 months.
- Top with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg
