I Make This Cheap and Easy Soup Weekly During the Fall! ❤️ 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.

Welcome to Cira's Kitchen; introducing the lentil soup recipe.

Prepare bone broth using scraps and 7 cups of water in an Instant Pot for a few hours before starting the soup.

Use 1.5 cups of lentils (2 cups for thicker soup), rinse and soak them in water for 15 minutes.

Chop 2 potatoes into small pieces and cover with water to prevent browning.

Peel and chop 2 large carrots into small dice for even cooking.

Chop sweet peppers and tomatoes; mention optional jalapenos.

If using, add 4 strips of bacon to a cold Dutch oven to render fat.

Once the bacon fat is rendered, add the chopped vegetables and sauté for 4 minutes.

Add 4 minced cloves of garlic and cook for 30 seconds until fragrant.

Add 1/2 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon pepper to the vegetables.

Add the lentils and about 5 cups of the prepared broth; adjust broth quantity as needed.

Add bay leaves and chicken bouillon for flavor enhancement; season with salt.

Cover and cook on medium heat until it simmers, then reduce to low for 15 minutes.

After 15 minutes, add the chopped potatoes to avoid them becoming too soft.

Add 1/4 cup of cilantro; parsley can be used as a substitute if desired.

Adjust the soup for salt and pepper, cover partially, and cook for another 15 minutes.

Check that the potatoes are soft and lentils can be crushed easily; adjust texture with an immersion blender if desired.

Squeeze lime juice into the soup before serving for enhanced flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary