VERY BEST LENTIL SOUP | vegetarian one-pot lentil soup recipe

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Peel and dice 2 carrots, placing them in a bowl.

Slice and dice 2 ribs of celery, adding them to the bowl with the carrots.

Peel and dice 1 yellow onion, adding it to the bowl with the other veggies.

In a large pot over medium heat, add 1/4 cup olive oil until hot and shimmering.

Add all the diced vegetables to the pot and stir, cooking for about 5 minutes until softened and the onion is translucent.

Stir in 2 tablespoons of tomato paste, 3-4 cloves of minced garlic, 2 teaspoons of cumin, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1 teaspoon of dried thyme, seasoning with salt and pepper. Toast the spices for 1-2 minutes.

Add 28 ounces of fire-roasted diced tomatoes and 6 cups of vegetable broth or water (4 cups broth and 2 cups water), followed by 1 cup of rinsed green lentils. Stir everything together.

Bring the mixture to a boil, skim off any scum if desired, then reduce heat to low and simmer for 25-30 minutes.

While the soup simmers, juice 1 lemon and slice about 1/2 bunch of kale into thin strips.

After 25 minutes, use an immersion blender to blend the soup to a slightly creamy, slightly chunky texture.

Add the sliced kale and lemon juice to the soup, stirring for another minute or two to soften the kale.

Taste the soup and adjust seasoning with more lemon juice, salt, or pepper if needed. If too thick, stir in more water or broth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary