Sometimes simple is best and that’s one of the reasons I love, love love this classic Lentil Soup. Whether it’s a cold day outside and you’re wanting to make some comfort food, or you’re just craving a hearty soup that isn’t laden with meat Lentil Soup fits the bill.
Made from kitchen pantry items plus a few basic vegetables like onion, carrot, celery and garlic that just need some dicing and mincing, this soup comes together in a matter of minutes, but its’ heartiness and comforting flavor belie its’ ease.
Lentil Soup
Ingredients
- 1 large onion, chopped (about 2 cups)
- 1 cup carrots, diced (2-3 medium carrots)
- 1 cup celery, diced (about 2 large stalks)
- 3 tablespoons olive oil
- 2 large garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons thyme
- 1 pound lentils, rinsed
- 1 14.5 oz can tomatoes, chopped
- 3 quarts chicken broth
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground black pepper
- 1 piece Parmesan rind (about 2"x2") optional
Instructions
- Heat EVOO over medium high heat and add onion, carrot and celery. Saute until onions are translucent and the carrots and celery are tender, about 6-7 minutes.
- Add garlic and saute for an additional minute.
- Add cumin and thyme and stir for 1-2 minutes.
- Add lentils, chopped tomatoes, broth, salt, pepper and parmesan rind if you have one. Bring to a boil and then simmer over low heat for 35-40 minutes until lentils have softened and flavors have blended.
SOO good! Thanks for the encouragement to use the leftover juices from last night’s pot roast as part of the broth base. This was so flavorful and delicious.
Thanks Elizabeth! So glad you put those leftover juices to such a yummy purpose!