This soup is a mainstay during the fall and winter months in our house. It’s deliciously simple, healthy, and satisfying. The broth is flavored with garlic and thyme, which smells amazing when it’s simmering on the stovetop, and it’s filled with good-for-you vegetables and protein-rich lentils. We like to add spinach for an extra dose of healthy greens, along with leftover ham for additional flavor.
Lentil Soup
There's nothing better than an easy-to-make soup to warm you up on a cold day. This one is a great vegetarian option, too!
Ingredients
- 1 cup finely chopped onion
- 2 cups chopped carrots about 4 carrots
- 2 cups chopped celery about 4 celery stalks
- 3 tbsp. olive oil
- 2 cloves of garlic peeled and smashed
- 1-2 cups dried lentils
- 2 tsp. cumin
- 1 tsp. coriander
- 2 qt. chicken or vegetable broth
- 1 bay leaf
- 1 small bunch fresh thyme about 4-5 sprigs
- Salt and pepper
Instructions
- Heat a large Dutch oven over medium heat.
- Chop the onion, carrots, and celery and add to the pot with the olive oil. Sauté till softened and lightly browned, 5-7 minutes.
- Drop in the garlic and sauté till fragrant, about 30 seconds.
- Add the lentils, cumin, and coriander and stir to combine.
- Stir in the broth, bay leaf, and thyme and simmer for 30-40 minutes, till the lentils are tender.
- Salt and pepper to taste and serve.
Notes
- For a version that simmers on the stovetop for an hour or two, sauté the vegetables just a little bit, but not till soft. The extra cook time will do the job of softening them.
- We use one cup of lentils, though two is more traditional. For us, one cup is the perfect amount and allows room for extras like kale or spinach and some diced smoked ham.