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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth (or chicken broth)
- 1 (14.5 ounce) can diced tomatoes, undrained
- Salt and freshly ground black pepper to taste
- Optional: a bay leaf, a pinch of red pepper flakes for heat, a splash of vinegar at the end
Steps
- 1**Sauté Aromatics:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- 2**Add Garlic and Herbs:** Stir in the minced garlic, thyme, and rosemary. Cook for another minute until fragrant.
- 3**Combine Ingredients:** Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. If using, add a bay leaf.
- 4**Simmer:** Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
- 5**Season:** Remove the bay leaf (if used). Season the soup generously with salt and pepper. Stir in red pepper flakes if desired.
- 6**Serve:** Ladle the hearty lentil soup into bowls. A splash of vinegar can brighten the flavors. Serve hot, perhaps with a side of crusty bread.
Delicious Lentil Soup from Your Pantry
Don't let a "nothing to eat" feeling get you down! This hearty lentil soup is a testament to the power of pantry staples. With just a few common ingredients, you can whip up a deeply flavorful and incredibly filling meal that's perfect for any night of the week. Cooking from what you already have at home is not only economical but also a fantastic way to reduce food waste and discover new favorite dishes.
Make it Your Own: Tips & Tricks
- Veggie Boost: Feel free to add other vegetables you have, like potatoes, spinach, kale, or zucchini. Add heartier vegetables earlier in the cooking process and leafy greens in the last few minutes.
- Protein Power: For extra protein, add a can of drained chickpeas or white beans along with the lentils.
- Flavor Enhancers: A Parmesan rind simmered in the soup adds a wonderful depth of flavor. A squeeze of lemon juice or a dash of hot sauce at serving can also elevate the taste.
- Texture: If you prefer a thicker soup, mash some of the lentils against the side of the pot with a spoon, or use an immersion blender for a smoother consistency.
Let's Get Cooking!
Embrace the joy of cooking with what you have. This lentil soup is a fantastic starting point. What other pantry ingredients can you transform into a delicious meal? Get creative and enjoy the process of making something wonderful from simple beginnings.
Frequently Asked Questions
- Q: Can I use different types of lentils? A: Yes! Red lentils will cook faster and break down more, creating a creamier soup. Brown and green lentils hold their shape better and require a longer cooking time.
- Q: How long does this lentil soup last? A: Leftover lentil soup can be stored in an airtight container in the refrigerator for up to 4-5 days. It often tastes even better the next day!
- Q: Can I freeze this soup? A: Absolutely. Let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months.
- Q: Is this recipe vegan? A: Yes, as long as you use vegetable broth and no animal products are added during preparation or serving.
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