Hearty Lentil Stew

This tasty lentil stew is packed with hearty flavor and loaded with plant based protein. Perfect for a simple lunch or dinner! Here’s a cozy recipe that embodies the rhythm of soup season: this Hearty Lentil Stew! There’s something about the simple actions: chopping the onion, mincing the garlic, and listening for the sizzle of the veggies as they hit the hot oil. The rhythm of a big pot of soup or stew has been passed down through the centuries: and this one is a mighty delicious spin. The broth is flavored with tangy fire-roasted tomatoes, garlic and smoked paprika, and it’s full of vegetables and hearty lentils. It was a big hit over here, as lentil recipes usually are! It makes a simple lunch or dinner that’s nourishing for the body — and the soul, too. Ingredients in this lentil stew When it comes to eating healthy and plant-based, lentils are the rock stars of the food world. They’re full of plant-based protein and nutrients to keep you full all day long. This lentil stew is a simple way to eat more of them, perfect for easy lunches and dinner throughout the week. Here’s what you’ll need for this […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tasty lentil stew is packed with hearty flavor and loaded with plant based protein. Perfect for a simple lunch or dinner!

Lentil stew

Here’s a cozy recipe that embodies the rhythm of soup season: this Hearty Lentil Stew! There’s something about the simple actions: chopping the onion, mincing the garlic, and listening for the sizzle of the veggies as they hit the hot oil. The rhythm of a big pot of soup or stew has been passed down through the centuries: and this one is a mighty delicious spin. The broth is flavored with tangy fire-roasted tomatoes, garlic and smoked paprika, and it’s full of vegetables and hearty lentils. It was a big hit over here, as lentil recipes usually are! It makes a simple lunch or dinner that’s nourishing for the body — and the soul, too.

Ingredients in this lentil stew

When it comes to eating healthy and plant-based, lentils are the rock stars of the food world. They’re full of plant-based protein and nutrients to keep you full all day long. This lentil stew is a simple way to eat more of them, perfect for easy lunches and dinner throughout the week. Here’s what you’ll need for this lentil stew:

  • Brown or green lentils: This is the most common variety you’ll find at the store. Avoid red lentils here because they fall apart easily when cooking (go to this Tuscan Lentil Soup instead).
  • Onion
  • Carrots
  • Celery
  • Garlic
  • Canned fire roasted tomatoes
  • Olive oil
  • Spices: smoked paprika, cumin and fennel seed
  • Vegetable broth and salt
  • Spinach or other leafy green
  • Parmesan cheese (optional): Parmesan is not required, but it adds big flavor!
Lentil stew

Use fire roasted tomatoes or best quality canned tomatoes

This lentil stew recipe calls for canned fire roasted tomatoes, which use in many of our soup recipes and our famous pizza sauce and spaghetti sauce. What’s the big deal about fire roasted tomatoes? These tomatoes are roasted over an open flame, which chars the outsides and develops their flavor. You’ll notice the flavor is much sweeter when you take a bite right out of the can. Other types of canned tomatoes taste bitter.

Fire roasted tomatoes have become widely available in the US, made by several different brands. If you can’t find them, use the highest quality canned tomatoes you can find. The type of tomatoes really makes a difference!

Mix up the leafy greens!

This last step to this lentil stew recipe is to add leafy greens! We try to do this in as many of our soup and stew recipes to load in the nutrients with good-for-you greens. This lentil stew uses baby spinach, but you can use any type of leafy green that you like. Here are a few options:

  • Baby spinach or standard: If you’re using standard spinach that’s sold in a bunch, make sure to wash it well! Then chop it into small pieces before using.
  • Baby kale: Baby kale wilts in just 1 minute, much like baby spinach.
  • Tuscan kale: Tuscan kale is our favorite variety of kale for cooking: it’s an Italian variety with a milder, sweeter flavor than curly kale, which can taste bitter and spicy.
  • Swiss chard: Another good option! When using Tuscan kale or chard, add the greens in the last 5 minutes of cooking (vs 1 minute for baby greens).
  • Collard greens: Chop them into small pieces and add in the last 5 to 10 minutes (collards take a little longer to cook).
Lentil stew

Variation: add more protein to this lentil stew

One fun way to add even more protein to this lentil stew is by adding plant-based sausage. It’s not until recently that we’ve felt comfortable adding plant-based meat substitutes to our recipes. In fact, we avoided them for 10 plus years because most of them were very processed! But these days, there are some vegan meat alternatives that are less processed and made with real foods.

You can add sliced vegan sausage here to make a vegan lentil stew that’s even more full of hearty flavor! Make sure to check the ingredients of the brand of sausage that you buy: some brands are still very processed. Also make sure that it meets your dietary needs: some brands contain gluten or eggs.

How to make lentil stew

How to make lentil stew: some tips

The steps of this lentil stew are very simple: as we noted up front, people have been cooking this way for centuries! Here are a few things to note about the process:

  • Chopping is the largest hands-on time (10 minutes). To speed it up, you can chop the veggies in advance and refrigerate until making.
  • Sauté, then simmer until the lentils are tender (30 minutes or so). The exact timing depends on your heat level and the lentils you use. It will be different every time!
  • Season to taste! The salt level varies based on the brand of canned tomatoes and veggie broth. Add a few pinches of salt until it pops!

Storing leftovers and make-ahead info

This lentil stew stores very well. It’s a great option if you want to meal prep it in advance and refrigerate until serving! Here are the particulars:

  • Store refrigerated for up to 4 days: the flavor improves over time
  • Freeze for 3 to 4 months
Lentil stew

Side dishes to serve with lentil stew

This lentil stew just needs a hunk of crusty bread and you’ve got a cozy meal! But here are a few more sides for soups and stews to make this an easy plant based dinner:

Lentil stew with brown lentils

This lentil stew recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Lentil stew

Hearty Lentil Stew


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Diet: Vegan

Description

This tasty lentil stew is packed with hearty flavor and loaded with plant based protein. Perfect for a simple lunch or dinner!


Ingredients

  • 1 medium yellow onion
  • 2 large carrots
  • 2 celery ribs
  • 4 large garlic cloves
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon fennel seeds (optional)
  • 1 1/2 cups brown or green lentils
  • 28-ounce can crushed fire roasted tomatoes (or highest quality canned tomatoes)*
  • 1 quart vegetable broth
  • 1 teaspoon kosher salt
  • 3 cups baby spinach (or chopped standard spinach, kale or chard)
  • For the garnish: Parmesan cheese (recommended)

Instructions

  1. Finely dice the onion. Peel and finely chop the carrots. Chop the celery into small pieces. Mince the garlic.
  2. In a large pot, add the olive oil and heat over medium heat. Add the onion, carrot, celery and garlic and cook 3 to 4 minutes until just translucent. Add the smoked paprika, cumin, fennel seeds, and lentils and stir 1 minute. Add the canned tomatoes and their juices, vegetable broth, and kosher salt
  3. Bring to a simmer. Simmer covered, stirring occasionally, for 20 minutes. Remove lid and cook for an additional 10 to 15 minutes until the lentils are tender. Stir in the spinach in the last minute or so and cook until it wilts (if using kale or chard, add it in the last 5 minutes).
  4. Remove from the heat. Taste and season with additional salt and fresh ground pepper as necessary. For best flavor, garnish with Parmesan cheese. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.

Notes

*Note: To add even more protein to this meal, add sliced plant-based sausage with the canned tomatoes. Review the ingredients of any plant-based protein you buy to make sure it’s as non-processed as possible and make sure it meets your dietary needs (some contain gluten or eggs). 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Lentil stew

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Chicken Parmesan Soup.

This chicken parmesan soup is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen. Everyone’s favorite chicken parm is about to turn into SOUP! Oh yes. […]

The post Chicken Parmesan Soup. appeared first on How Sweet Eats.

This chicken parmesan soup is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen.

Everyone’s favorite chicken parm is about to turn into SOUP!

This chicken parmesan soup is ridiculously flavorful and so easy to make! Juicy chicken with pasta, fire roasted tomatoes and mozzarella croutons. Yum!

Oh yes. Yes yes yes. You better believe that this is one recipe I have been working on forever and so excited to share. Chicken parmesan is one of Eddie’s all-time favorite meals, and anytime I can put a little (or, uh, huge?) twist on it, I’m so there.

This chicken parmesan soup is ridiculously flavorful and so easy to make! Juicy chicken with pasta, fire roasted tomatoes and mozzarella croutons. Yum!

I’m super excited to partnering with Swanson again today, this time showcasing their incredibly flavorful Chicken Broth. It’s such a game changer for me to have their Chicken Broth on hand at all times. It’s so versatile and easily one of the most used ingredients in my kitchen, from soups to pan sauces to pot pies and more.

Which makes it a key component to this soup – so we can have this on the table in no time at all. Yes please – that’s always the goal.

This chicken parmesan soup is ridiculously flavorful and so easy to make! Juicy chicken with pasta, fire roasted tomatoes and mozzarella croutons. Yum!

What I love so much about this soup is that it can happen fairly quickly on a weeknight. Quick and easy everyday meals are my favorite, but I never want to sacrifice flavor, or texture, if I’m being honest. You know this! It’s the focus of my next book, so to say right now that I’m the dinner queen?

It might be accurate.

mozzarella croutons

While I mention in the recipe how to make the chicken that goes into your soup, ideally this recipe is perfect for midweek because you can use leftover shredded (even grilled!) chicken or grab a rotisserie chicken from the grocery store in a pinch. Isn’t that just the best?

The real flavor is in the soup base, using the Swanson Chicken Broth.

And maaaaybe the cheesy bubbly crostini on top?

And the cheese. OBVS.

This chicken parmesan soup is ridiculously flavorful and so easy to make! Juicy chicken with pasta, fire roasted tomatoes and mozzarella croutons. Yum!

The brothy base is made with Swanson Chicken Broth, fire roasted tomatoes, parmesan and basil. Lots of flavor right there. The chicken and pasta lend the dish satiety and even more flavor. Then comes the fun part – a bubbly mozzarella blanketed crouton for topping.

A bowl of this tastes ridiculously comforting and hearty regardless of when you make it. And that’s what makes a recipe such a keeper.

mozzarella crouton

Oh my gosh. I mean, can you even take it?

This chicken parmesan soup is ridiculously flavorful and so easy to make! Juicy chicken with pasta, fire roasted tomatoes and mozzarella croutons. Yum!

I love a soup recipe that can be made all year long. While we’re still in soup season right now, there are some recipes I only make in winter. And I’m happy to say that this isn’t one of those. This is a year round soup! It’s a recipe you can even make in the warmer months, because it’s filling and quick and simple. Leftovers for lunch are fantastic too.

The flavors please everyone and well, that’s just the greatest! Continue reading "Chicken Parmesan Soup."

Tuscan Tomato Bean Soup with Kale.

This tuscan tomato bread soup is so good I could cry. Forgive me because I’m putting bread IN your soup. Just when I thought that I couldn’t love tomato soup more… oh my gosh. YOU GUYS. This tomato bread soup is the coziest soup I have ever eaten. It’s super hearty. It’s packed with flavor. […]

The post Tuscan Tomato Bean Soup with Kale. appeared first on How Sweet Eats.

This tuscan tomato bread soup is so good I could cry.

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

Forgive me because I’m putting bread IN your soup.

Just when I thought that I couldn’t love tomato soup more… oh my gosh.

tomato bread soup

YOU GUYS.

This tomato bread soup is the coziest soup I have ever eaten. It’s super hearty. It’s packed with flavor. And it’s ridiculously satisfying.

And it’s not like I’m saying you SHOULDN’T make a grilled cheese with this, but what I’m saying is… you don’t even need it.

That means a lot coming from me. I’m like the grilled cheese queen. I live for them. So this is CRAZY.

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

A few years ago I made a tortilla soup that is actually thickened by tortillas. It remains one of my favorite recipes. So when I saw a recipe like this, I knew I had to try. 

You add the bread directly to the soup and simmer it until it thickens the entire pot. It’s so… rich. Without any added cream or milk or cheese. 

Sure, these IS some cheese (you add a parmesan rind – that’s my favorite thing ever!) and of course, the bread. But it’s such a soul-warming recipe, one that reheats fabulously and all around tastes SO GOOD that you won’t know what to do with yourself.

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

I’ll say it right now – Eddie is not a tomato soup person. You probably already know this, if only because the guy you’ve been reading about for a decade, the guy who had framed photos of WWE wrestlers hanging on his walls when I met him, has never been a serious soup lover. And I’ve all but skewered him here for it. 

He loves a hearty, meaty chili or even chicken noodle soup – that’s about it.

HOWEVER!!

This passed the Eddie test. It is so, SO hearty for a tomato soup. Honestly it feels more like a bean soup that a tomato soup, that is how packed it is! But the flavor is 100% tomato based and boy oh boy is it fantastic.

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

So here’s the deal.

You want to use a really good non-seedy, non-grainy bread! That was tricky for me because I actually only like grainy, seedy breads. I had to go out and find a great crusty italian loaf that would work here. 

It’s amazing how the bread melts and dissolves into the soup, while also leaving just the slightest reminder that it is, in fact, bread that is doing the thickening. You know how occasionally you dunk a sandwich into soup, and a piece of the bread gets lost at the bottom until you’re almost finished, and you slurp it up with that last spoonful?

This is kind of like that, but in a really good way. Makes me so happy!

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

I’ve always loved the tradition of tomato soup with grilled cheese on Halloween night before trick or treating. This is this year’s contribution!

If you’re looking for more inspo, this is my most favorite ever tomato soup in shooter form with grilled cheese sticks. I’ve also made pumpkin bisque with grilled cheese croutons. And tomato cream pasta with grilled cheese crumbs! Oh yes.

Now we can have it all in one bowl.

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

Tuscan Tomato Bread Soup

Tuscan Tomato Bean Soup with Kale

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

  • 1 pound dry white beans (navy, cannellini, etc) (, soaked overnight)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 sweet onion, (diced)
  • 4 garlic cloves, (minced)
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • ¼ teaspoon crushed red pepper flakes
  • ¾ cup chopped or sliced carrots
  • 2 tablespoons tomato paste
  • 2 14 ounce cans fire roasted diced tomatoes
  • 4 cups vegetable stock
  • 2 ½ cups crusty italian bread chunks
  • ½ cup freshly grated parmesan cheese, (plus more for topping)
  • 1 parmesan cheese rind
  • 1 head tuscan kale, (torn from stems and coarsely chopped)
  1. To soak the beans overnight, place them in a large bowl or pot and cover them with a few inches of water. Drain the beans in the morning.
  2. Heat a large pot over medium heat and add the butter and olive oil. Stir in the onion, garlic, salt, pepper and pepper flakes. Cook until the onions soften, about 5 minutes.
  3. Stir in the carrots and cook for 5 minutes more. Stir in the tomato paste, stirring to coat all the vegetables in the pot.
  4. Add the diced tomatoes and vegetable stock. Add the bread in chunks. Stir in the beans, parmesan cheese and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer and cover it. Cook for 30 to 40 minutes, stirring occasionally to make sure nothing is sticking to the bottom. If it is, reduce the heat!
  5. When the soup is finished, the bread will have mostly disintegrated into the soup. You can taste and season the soup here if you wish – add more salt and pepper if it doesn’t seem to have enough flavor. This step is important! All canned tomatoes can be different in salt quantities, so be sure to taste and adjust the flavor to your linking.
  6. 5 to 10 minutes before serving, stir in the kale. I love that the kale has a crisp chew and texture to it. If you prefer it to be softer and more wilted, you can add it in earlier or cook the soup a bit longer. The kale gets softer as it sits.
  7. Serve the soup with lots of grated parmesan for topping.

slightly adapted from real simple

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

Craving a bite of this so badly.

The post Tuscan Tomato Bean Soup with Kale. appeared first on How Sweet Eats.

1-Pot Pumpkin Black Bean Soup

Welcome to flavor town. This comforting soup is a fusion of both Thai and Mexican cuisine (two of our absolute loves), requires ingredients you likely have on hand right now, and is made entirely in 1 pot.
It’s also versatile with options for bo…

1-Pot Pumpkin Black Bean Soup

Welcome to flavor town. This comforting soup is a fusion of both Thai and Mexican cuisine (two of our absolute loves), requires ingredients you likely have on hand right now, and is made entirely in 1 pot.

It’s also versatile with options for both meat eaters and vegans. And we include plenty of serving options below. Let’s make soup!

It all starts with a base of onion, garlic, ginger, and serrano or jalapeño pepper.

1-Pot Pumpkin Black Bean Soup from Minimalist Baker →

Best Damn Lentil Soup

What makes this the best lentil soup? Let’s just say that everyone we’ve served it to immediately asks for the recipe…and seconds. Are you on the lentil train? Lentils are low in calories, high in nutrition, and budget friendly. Even better, they make 40 times less greenhouse gases than a burger. (Right? More on that below.) They’re are a plant protein that’s pretty perfect. And we’ve found our favorite new way to eat them: our Best Damn Lentil Soup. Yes, we’re pulling out the expletives because this one is so delicious, you won’t even remember that you’re doing your body and the planet good. You’ll just feel like you’re wrapped in a cozy hug. Did we mention it’s a totally plant based dinner recipe, too? This vegan lentil soup is ready to amaze you. Got an Instant Pot? Here’s the same soup in a pressure cooker: Instant Pot Lentil Soup What makes this the best lentil soup This vegan lentil soup is full of big flavor, despite being made only with plants. While some lentil soups rely on bacon or sausage to keep eaters coming back for more, this one does it without meat or dairy. Even our 2 year […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

What makes this the best lentil soup? Let’s just say that everyone we’ve served it to immediately asks for the recipe…and seconds.

Best Lentil Soup

Are you on the lentil train? Lentils are low in calories, high in nutrition, and budget friendly. Even better, they make 40 times less greenhouse gases than a burger. (Right? More on that below.) They’re are a plant protein that’s pretty perfect. And we’ve found our favorite new way to eat them: our Best Damn Lentil Soup. Yes, we’re pulling out the expletives because this one is so delicious, you won’t even remember that you’re doing your body and the planet good. You’ll just feel like you’re wrapped in a cozy hug. Did we mention it’s a totally plant based dinner recipe, too? This vegan lentil soup is ready to amaze you.

Got an Instant Pot? Here’s the same soup in a pressure cooker: Instant Pot Lentil Soup

Best damn lentil soup

What makes this the best lentil soup

This vegan lentil soup is full of big flavor, despite being made only with plants. While some lentil soups rely on bacon or sausage to keep eaters coming back for more, this one does it without meat or dairy. Even our 2 year old was obsessed with this one! The tricks to how to make lentil soup that’s irresistible?

Saute onion and fennel. Using fresh fennel along with the standard onion brings a smoky, nuanced undertone to this soup. You can find fresh fennel in mainstream groceries in the produce section: it looks like a big onion with a fuzzy top.

Using fresh fennel along with the standard onion brings a smoky, nuanced undertone to this soup. You can find fresh fennel in mainstream groceries in the produce section: it looks like a big onion with a fuzzy top.

if you’re not sure how to cut fennel and how to dice an onion quickly: we can help! We have some great knife skills tutorials that can help you cut them in a flash:

Use fire roasted tomatoes. Fire roasted tomatoes are sweeter out of the can than standard tomatoes, which can have a bitter aftertaste. The tomatoes run the show here, so if you can’t find them, try to locate the best quality tomatoes you can.

Add minced garlic at the end. Typically garlic is added at the beginning of a soup, when you’re sauteing the vegetables. To bring even more flavor, here we’ve added minced garlic at the end when the soup is done simmering. You’ll add it and let the soup stand for 5 minutes to infuse the flavor.

Lentils nutrition

Lentils nutrition

Lentils are not only tasty: they’re full of nutrition benefits and are inexpensive to buy! So this lentil soup is not only good for your pocketbook, it’s healthy too. Here are a few of the major nutritional benefits of lentils:

  • Protein & Fiber: Lentils have a large amount of plant-based protein. 1 cup of cooked lentils has about 18 grams of protein and 15 grams of fiber. (Source)
  • Low in Fat & Calories: Lentils have virtually no saturated fat and are low in calories.
  • Protect Against Heart Disease: Lentils are rich in polyphenols, micronutrients thought to help protect against cardiovascular disease. (Source)

Good for the planet, too

What do lentils have to do with the planet? More than you may think. A recent New York Times article covered Food and Climate Change and indicated that the world’s food system is responsible for about 1/4 of the planet-warming greenhouse gases. The chart in the article shows the difference between beef and lentils (grouped under Beans). Beef accounts for 40 times more greenhouse gases than lentils. If that’s not motivation to make our Best Lentil Soup once in a while…we’re not sure what is!

Lentil soup recipe
You can also make this one in an Instant Pot.

Lentil soup variations

If you’ve got an Instant Pot, we’ve got a version of this lentil soup for the pressure cooker too! Head to Instant Pot Lentil Soup.

If you’re looking for a pureed lentil soup, try our Creamy Red Lentil Soup.

If you’re looking for a lentil soup with squash, our Superfood Butternut Squash Lentil Soup is perfect for fall: it also stars leeks and leafy green kale.

Lentil soup recipe

Why people love it

To make sure this really was the best lentil soup, we tested this recipe with our readers before publishing them here on A Couple Cooks. This cozy Instant Pot lentil soup went over with our real-life recipe testers! Here’s what they had to say:

  • “Made the soup last night. It divided into 6+ hearty portions. I liked the flavor. My husband said this could easily go into regular rotation at our house!” -Laura
  • “The lentil soup turned out great! We really liked it! We think it would serve 4 to 5 people, but I guess it depends on the people (my boyfriend can eat haha!).” -Amanda

What to serve with lentil soup

What to serve with this lentil soup? Just a soup does not a meal make: unless you eat a few servings, which we often do! Here are a few things we’d serve with lentil soup:

This lentil soup recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Print
Lentil soup recipe

Best Damn Lentil Soup


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6

Description

What makes this the best lentil soup? Let’s just say that everyone we’ve served it to immediately asks for the recipe…and seconds.


Ingredients

  • 1 medium yellow onion
  • 1 fennel bulb
  • 2 large carrots
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1 1/2 cups brown or green lentils
  • 28 ounce diced fire roasted tomatoes
  • 1 quart vegetable broth
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 3 cups spinach

Instructions

  1. Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked. (Got an Instant Pot? Go to Instant Pot Lentil Soup and continue at Step 2!)
  2. In a large pot, heat the olive oil over medium heat. Add the onion and fennel and saute for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano.
  3. Bring to a simmer. Simmer for 22 to 25 minutes until the lentils are tender.
  4. Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Lentil soup, Best lentil soup, Lentil soup recipe

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes