This hearty lentil soup is loved by adults and kids alike. It’s loaded with plant based protein, has a variety of fresh vegetables and fiber to keep you full. I’ve made this for my 2.5 yo toddler, Erisy on many occasions and without fail, she loves it every time. It’s a great way to sneak in vegetables and legumes for her because they get cooked down and the soup is so flavorful.
Lentil Soup
2 tbsp olive oil
1 cup onion, chopped
3 garlic cloves, minced
1 carrot, chopped
2 celeries, chopped
1/2 cup dried lentils - french green lentils or red lentils are great
1 cup crushed tomatoes
3-4 cups of vegetable broth if you want it completely vegan or you can add chicken bone broth
1 tsp cumin
1/2 tsp turmeric
1/2 tsp thyme
1 tsp paprika powder
Juice from half a lemon
1 tsp kosher salt
In a large stock pot, drizzle a bit of olive oil and let it get hot on medium high heat. Add onions, celery, and carrots and let them cook for 5-7 minutes until the onions are translucent and the vegetables slightly caramelize. Next, add the spices and let them open up for a minute. Mix well then add garlic, crushed tomatoes, dried lentils, stock, and a bay leaf (optional). Bring the soup to a boil for about 10 minutes and then simmer on medium low heat for 20-25 minutes, until the lentils are soft and cooked through.
This soup is great in 30 minutes, but if you want to continue simmering it for longer and let the flavors further develop, you can absolutely do that. Just make sure to add an extra cup of broth or water. I love this soup on day 2 because believe it or not, it gets even better! Right before serving, just be sure to add juice from half a lemon and salt to really brighten everything up. This soup will be one of your favorite go to’s during the winter.
Watch the video below for full recipe tutorial.
Lentil Soup from :59 seconds to 3:00 minutes mark
