The Best Lentil Soup
Not only is this soup incredibly simple to make, but it also happens to be the best lentil soup ever! Packed with hearty ingredients, it requires minimal work from you and is the perfect healthy comfort food.
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Makes: 8 servings
Ingredients
- 2 Tbsp olive oil
- 1 ¼ cup diced onion
- ½ tsp salt
- ½ tsp pepper
- 2 cups peeled and sliced carrots
- 1 Tbsp minced garlic
- 1 lb. white potatoes, cut into small cubes
- 1 ½ cups lentils (I recommend green or brown), picked over and rinsed
- ½ tsp dried thyme
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 8 cups low-sodium chicken broth (can substitute vegetable broth)
- 2 bay leaves
- Parsley, for garnish
Instructions
- Add oil to a large pot or dutch oven set over medium heat. Once oil is hot, add diced onions, salt, and pepper and cook for about 3 minutes, until onions are just starting to soften.
- Add in carrots and cook for another 5 minutes, until onions are starting to brown. Stir in garlic and cook for another minute.
- Stir in potatoes, lentils, thyme, cinnamon, nutmeg, and chicken broth. Add bay leaves. Bring to a gentle boil.
- Cook, stirring occasionally, until lentils and potatoes are softened, about 35-40 minutes. Remove bay leaves.
- Taste and add additional salt and pepper or other spices if necessary and serve soup in bowls topped with parsley.
- Optional: If you want a creamier soup, you can remove 2 cups of lentil soup from pot and add it to a blender to puree before stirring it back into the rest of the soup.
Notes
- To store soup: Cool before transferring to an airtight container and placing in fridge. Soup should keep for about 5 days and can be easily re-heated in the microwave or on a stovetop. If soup’s consistency is too thick, add a little bit of water to thin it out. You can also freeze it in airtight containers for 3-4 months. I recommend storing in multiple smaller containers (or Ziplock bags) if you’re not planning on eating all leftovers at once. For best results, thaw soup in the fridge overnight before re-heating and enjoying.
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