Lentil Soup

 

Vegetarian Lentil Soup

This hearty and comforting lentil soup is packed with nutritious vegetables and savory flavors, making it a perfect, wholesome meal for Lola. It's naturally vegetarian and made without any ingredients Lola dislikes, such as mushrooms or cream cheese.

Yields: 6-8 servings 

Prep time: 15 minutes 

Cook time: 45-60 minutes

Equipment:

• Large pot or Dutch oven

• Knife

• Cutting board

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Spatula

• Mixing spoon

• Colander

• Ladle

• Serving bowls

Ingredients:

For the Lentil Soup:

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 1/2 cups dry green or brown lentils, rinsed

• 6 cups vegetable broth

• 1 (14.5 ounce) can diced tomatoes, undrained

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1/2 teaspoon smoked paprika (optional, for depth)

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper, or to taste

• 1 cup chopped green cabbage (optional, Lola likes cabbage)

• 1 cup small cauliflower or broccoli florets (optional, Lola likes these)

• 1 tablespoon red wine vinegar or fresh lemon juice

For Serving (Optional):

• 2 tablespoons fresh parsley or cilantro, chopped

• Fresh watercress (for garnish, Lola likes watercress)

• Sriracha, for serving (for Lola!)

Instructions:

Preparing the Ingredients:

Step 1.) Rinse the dry lentils thoroughly under cold water using a colander until the water runs clear. Set aside.

Step 2.) Using a knife and cutting board, dice the yellow onion, carrots, and celery. Mince the garlic cloves. If using, chop the cabbage or cut the cauliflower/broccoli into small florets.

Cooking the Soup:

Step 3.) Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring with a spatula, for 8-10 minutes, or until the vegetables have softened.

Step 4.) Add the minced garlic to the pot and cook for 1 minute more until fragrant.

Step 5.) Stir in the rinsed lentils, vegetable broth, undrained diced tomatoes, bay leaf, dried thyme, dried oregano, and optional smoked paprika with a mixing spoon.

Step 6.) Bring the soup to a boil, then reduce the heat to low, cover the large pot with its lid, and let it simmer for 30 minutes.

Step 7.) If adding cabbage, cauliflower, or broccoli, stir them into the soup after the first 30 minutes of simmering. Continue to simmer, covered, for another 15-20 minutes, or until the lentils are tender and the vegetables are cooked through.

Step 8.) Remove the bay leaf from the soup. Stir in the red wine vinegar or fresh lemon juice with a mixing spoon.

Step 9.) Taste the soup using a spoon and adjust salt and pepper as needed. If you prefer a thicker soup, you can mash some of the lentils against the side of the pot with your mixing spoon.

Serving:

Step 10.) Ladle the hot lentil soup into serving bowls.

Step 11.) Garnish with fresh chopped parsley or cilantro, and a few sprigs of fresh watercress if desired. For Lola, offer sriracha on the side to add a spicy kick!

Tips for Success:

• Rinsing lentils thoroughly helps to remove any debris and prevents the soup from becoming cloudy.

• Adding a touch of vinegar or lemon juice at the end brightens the flavor of the soup.

• Lentil soup often tastes even better the next day, as the flavors have more time to meld. It stores well in the refrigerator for up to 3-4 days.