HEARTY LENTIL AND VEGETABLE HOMEMADE SOUP
This Hearty Lentil And Vegetable Homemade Soup is a hearty and nutritious dish perfect for a comforting meal. This soup is packed with protein-rich lentils, fresh vegetables and aromatic garlic. It is simmered in a savoury vegetable broth, creating a delicious and satisfying blend of flavours. The carrots, celery and onions add natural sweetness and depth, while the lentils absorb the rich broth. This homemade soup is lightly seasoned with salt and pepper, which makes it simple to prepare and full of wholesome ingredients. This Hearty Lentil And Vegetable Homemade Soup is an ideal choice for a healthy lunch or dinner. This homemade soup is also vegan, gluten-free and loaded with fibre. Each bite carries the rustic charm of home cooking and the bold spirit of timeless kitchen traditions, whether you’re seeking a nourishing weekday dinner, a cosy weekend treat or a wholesome dish to share with loved ones.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, Middle Eastern, American
PREPARATION/TECHNIQUES
Simmer, One-Pot Wonders, Boil
OCCASION/HOLIDAY
Fall, Winter, Picnic, Potluck, Family Reunion, Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, High Fibre, Low Fat, Low Sodium, Wheat/Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Hearty Lentil And Vegetable Homemade Soup:
- 50 grams | 1.76 ounces | ¼ cup dry lentils, rinsed
- 25 grams | 0.88 ounces | ¼ medium carrot, diced
- 40 grams | 1.41 ounces | ¼ medium onion, chopped
- 12 grams | 0.42 ounces | ¼ medium celery stalk, diced
- 250 millilitres | 8.45 fluid ounces | 1 cup vegetable broth (low sodium)
- 3 grams | 0.11 ounces | 1 clove garlic, minced
- 0.75 grams | 0.03 ounces | ⅛ teaspoon fine sea salt
- 0.30 grams | 0.01 ounces | ⅛ teaspoon black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 219 kilocalories
- Fat: 0.7 grams
- Saturated Fat: 0.1 grams
- Carbohydrate: 41.2 grams
- Sugar: 5.1 grams
- Fibre: 7.1 grams
- Sodium: 449 milligrams
- Protein: 13.4 grams
- Calcium: 62 milligrams
- Potassium: 761 milligrams
- Iron: 3.51 milligrams
PREPARATION
- Sauté The Vegetables: Heat 1 teaspoon of olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery and garlic. Sauté for 3 to 4 minutes until the vegetables are softened and fragrant. This step builds the flavour base of the soup.
- Add The Lentils And Broth: Stir in the lentils, then add the vegetable stock, mix well and bring the soup to a boil. Lentils are a great source of vegetable protein and absorb the flavours of the broth as they cook.
- Simmer The Soup: Reduce the heat to low, cover and simmer for 20 to 25 minutes or until the lentils are tender and the vegetables are cooked. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
- Season And Serve: Add salt and pepper to taste, adjusting the seasoning as needed. Serve the soup warm, garnished with fresh herbs like parsley or thyme if desired. This comforting soup is best enjoyed with a slice of crusty bread.
PREPARATION TIME
5 minutes
COOKING TIME
29 minutes
TIPS
Here are some tips for the preparation of Hearty Lentil And Vegetable Homemade Soup:
- Rinse The Lentils: Before cooking, rinse thoroughly to remove any residue and allow the lentils to cook evenly.
- Use Homemade Broth: Make your vegetable broth for a richer flavour. Simply simmer leftover vegetable scraps with water for 30 minutes and strain.
- Adjust The Texture: If you prefer a smoother soup, blend part of the soup with an immersion blender to get a creamy consistency while retaining some texture.
VARIATIONS
- Add More Vegetables: For extra nutrition, add diced zucchini, bell peppers or spinach towards the end of cooking. These vegetables add colour and more nutrients to the soup.
- Change Lentils: Swap out green or brown lentils with red lentils or split peas for a different texture and flavour. Red lentils cook faster and become softer, creating a thicker soup.
- Add Protein: For a hearty meal, stir cooked quinoa, barley or farro into the soup after it is ready to serve. You can also add grilled tofu or tempeh to get more plant-based protein.
PREPPING AND STORAGE
- Refrigerator Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat, stirring occasionally until warmed through.
- Freezing: This soup freezes well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. You can freeze the soup in individual portions for easy meal preparation.
