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A bowl of hearty lentil soup with fresh herbs on top

Best way to grow heartier Lentil Soup: 3 tips Lentil Soup

Elevate your lentil soup with these three simple tips for a richer, more satisfying meal. Transform a simple dish into a hearty and flavorful experience.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils
  • 6 cups vegetable broth
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 onion chopped
  • 2 garlic cloves minced
  • 14.5 oz canned crushed tomatoes
  • 1 bay leaf
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups spinach fresh, chopped
  • 1 tbsp lemon juice

Equipment

  • large pot
  • Dutch oven

Method
 

Preparation
  1. Rinse the lentils thoroughly under cold water; set aside.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté diced carrots, celery, and chopped onion until softened, about 5-7 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Stir in the rinsed lentils, vegetable broth, crushed tomatoes, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until lentils are tender.
  5. Remove the bay leaf. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
  6. Stir in fresh lemon juice just before serving. Taste and adjust seasoning as needed.

Notes

For extra richness, consider adding a parmesan rind to the soup while it simmers, or garnish with a drizzle of olive oil and fresh herbs.