Brown lentil and vegetable soup
This Brown Lentil and Vegetable Soup features a hearty blend of lentils and fresh vegetables, simmered in a flavorful broth. It's a nutritious and comforting dish, ideal for a cozy meal.
Cook time 30 min
Prep time 15 min
Ingredients:
1 tbsp olive oil2 carrots
2 large zucchini
1 stalk celery
1 onion
1 can canned tomatoes
2 cups vegetable broth
1 can canned lentils
1/2 cup fresh parsley
1 lemon
Welcome to this hearty and nutritious Brown Lentil and Vegetable Soup recipe. Packed with a medley of fresh vegetables and protein-rich lentils, this soup is perfect for a cozy dinner and is both vegan and gluten-free. The combination of flavors and textures is sure to please your taste buds while providing a nourishing meal.
Instructions:
- Dice the carrots, zucchinis, and onion.
- Slice the celery stalk.
- Open and drain the lentils, then rinse them under cold water.
- Chop the fresh parsley.
- Juice and zest the lemon.
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the diced carrots, sliced celery, and diced onion to the pot.
- Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Stir in the diced zucchinis and canned tomatoes (including the juices).
- Pour in the 2 cups of vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the drained and rinsed lentils.
- Let the soup simmer for an additional 10-15 minutes, or until all the vegetables are tender.
- Stir in the chopped fresh parsley.
- Add the lemon juice and zest, then season with salt and pepper to taste.
- Ladle the soup into bowls and enjoy hot. Garnish with additional parsley if desired.
This Brown Lentil and Vegetable Soup is not only simple to prepare but also versatile and delicious. With just a few basic ingredients, you can make a wholesome meal that's perfect for any day of the week. Enjoy this comforting soup with a slice of crusty bread or a simple salad for a complete and satisfying meal.
Brown lentil and vegetable soup FAQ:
The total cooking time for the Brown Lentil and Vegetable Soup is about 30 minutes. This includes approximately 5-7 minutes for sautéing the vegetables and an additional 10-15 minutes for simmering once the lentils are added.
If you don't have fresh parsley, you can use dried parsley, although you'll need less (about 1 to 2 teaspoons). Alternatively, fresh cilantro or basil can offer a different flavor profile.
The vegetables are done when they are tender and the onion is translucent, typically after sautéing for about 5-7 minutes. During the simmering step, they should become even softer.
Yes, you can store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
A large pot or Dutch oven is recommended for this recipe, ideally with a capacity of at least 4-6 quarts to accommodate all the ingredients comfortably.
Tips:
- For a richer flavor, you can sauté the vegetables a little longer until they develop a slight caramelization before adding the tomatoes and broth.
- If you prefer a thicker consistency, use an immersion blender to partially blend the soup before adding the lentils. This will give the soup a creamier texture.
- Season your soup generously with salt and pepper to enhance the flavors. You can also add a pinch of red pepper flakes for a bit of heat.
- Feel free to substitute or add other vegetables such as bell peppers, spinach, or potatoes to diversify the texture and flavor.
- Fresh lemon juice added at the end brightens the flavors. Don't skip it!
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition per serving
4 ServingsCalories 210kcal
Protein 13g
Carbohydrates 40g
Fiber 14g
Sugar 14g
Fat 4.85g
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