Lentil Soup
This lentil soup recipe is, dare I humblebrag (???), perfect!!! Not too watery (like a lot of lentil soups) but not so thick it's lentil stew. The lentils are tender and hold their shape in the flavorful tomato based soup broth. I love using brown lentils, but I've had success with almost all types of lentils, from french lentils to red lentils!
Ingredients
- 1/4 cup olive oil
- 1 large yellow onion finely chopped
- 4 carrots finely diced
- 5 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1 28-ounce can crushed tomatoes with basil
- 1 teaspoon honey
- 2 cups brown lentils washed and picked over
- 8 cups vegetable broth
- 1 teaspoon salt more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 and 1/2 cups spinach or kale chopped (remove tough ribs if using kale)
- 2 Tablespoons freshly squeezed lemon juice
Instructions
- In a large Dutch oven or soup pot, warm the oil over medium heat until shimmering.
- Add the onions and carrots and cook, stirring frequently. until the onion has softened and is turning translucent, about 8 to 9 minutes.
- Add the garlic and crushed red pepper flakes and cook until fragrant while stirring constantly, about 1 minute. Pour in the wine and simmer, stirring occasionally, for 5 minutes.
- Pour in the crushed tomatoes and cook for 5 more minutes, stirring frequently. Stir in the honey.
- Add in the lentils and broth, salt and black pepper. Stir well to combine.
- Increase the heat to high and bring the mixture to a boil. Then partially cover the pot and reduce the heat to a gentle simmer. Cook for 45 minutes, or until the lentils are tender but still hold their shape.
- Add the chopped greens and cook for 5 minutes if using spinach, and 10 to 15 minutes if using kale.
- Remove the pot from heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice.
- Serve warm. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for up to 2 months (just defrost before serving).
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature