Description
A hearty and nutritious lentil soup that is easy to make and perfect for any time of the year.
Ingredients
Scale
- 1 lb dried lentils (any color)
- 2 tbsp olive oil
- 1 medium sweet yellow onion (finely chopped)
- 1 1/2 tbsp minced garlic
- 1/2 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1/4 tsp ground black pepper
- 1 tsp cumin
- 1/4 tsp dried thyme
- 4 cups low sodium chicken stock or broth
- 1 small lemon (zested and juiced)
- 2 tbsp unsalted butter
- 2–4 cups water
Instructions
- In a large bowl or pot, cover the lentils with plenty of water, then let them soak at room temperature for at least 4 hours. You can also leave them to soak overnight. Drain the water, then rinse the lentils with clean water.
- In a large stock pot, heat the olive oil over medium heat. Add the diced onion, and cook for about 5 minutes, until the onion begins to soften.
- Add the garlic, salt, pepper, cumin, and thyme, and cook for about 1 minute, until fragrant.
- Add the chicken broth, the rinsed lentils, the lemon zest and juice, and the butter. Add 2 cups of water.
- Cover the pot, bring to a boil, then reduce to a simmer. Simmer, covered, for 30-45 minutes, until the lentils have softened and are beginning to break down, and most of the liquid is absorbed. Add more water as desired, if the soup is too thick, or you just like a more brothy consistency.
Notes
- For a vegan version, omit the butter and use vegetable broth.
- Feel free to add other vegetables like carrots or celery for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg