Easy Lentil Soup | So Delicious and Nutritious!

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.

Turn on a small Dutch oven or soup pot to medium-high heat.

Add olive oil to the bottom of the pan.

Add chopped carrots, onions, and celery (can use pre-chopped) and cook for about 3 to 5 minutes until softened.

Peel and prepare 3 cloves of garlic, removing any green sprouts, then press or chop and add to the pot.

Stir the vegetables and garlic together in the pot.

Rinse 1 cup of whole green lentils under cold water to remove dust and debris, then add to the pot.

Pour in 4 cups of beef broth (or water) and stir.

Add a few bay leaves, salt, and pepper to taste.

Cover the pot and bring to a boil, then reduce heat to low and simmer with the lid slightly ajar for about 25 to 30 minutes.

After 25 minutes, stir the soup and remove any whole pieces of bacon or ham if used for flavor.

Add 1 tablespoon of white balsamic vinegar to the soup for acidity and balance.

Taste the soup and adjust seasoning with more salt, pepper, or spices if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary