This is a recipe for a classic, hearty, and protein-packed dish- lentil soup. This soup can be made as a vegetarian soup or you can add meat to it and add to the flavors. In using lentils, we use green lentils however, you can use red, brown, yellow, or black. If you use yellow or red lentils your soup will be a thicker consistency. Lentils are an easy addition to any diet because they are inexpensive and versatile enough that they fit with pretty much anyone’s eating habits. They are also rich in protein (18g per cup), fiber (1g per tablespoon) iron (10% of RDA) potassium (.8mg per 1/2 cup).
The history of Lentil Soup
This soup is a staple in Europe, Middle East, and South America. Our recipe is a classic soup but if you want to make it the Greek way, you add two bay leaves, crushed garlic, and a dash of oregano. Also, you can always add a little more white vinegar depending on your taste buds. A splash of apple cider vinegar or balsamic vinegar can also liven up this dish.
The easiest thing about this dish is that there aren’t too many ingredients needed for making lentil soup – water, lentils, herbs, and spices. The next step is to cook the lentils and then add a bit of salt. Cook for about 20 minutes or until they are tender.
Serving the lentil soup
Lentil soup can be served with crusty bread, fresh cilantro, green onions, or avocado. The pros might say that you should eat it as soon as possible (within an hour) because this dish doesn’t keep very well in the refrigerator but if you make sure to put it in an airtight container, your soup will last up to three days in the fridge after being cooked.
This article contains two pictures: one showing what ingredients are needed for making Lentil Soup and another picture of a finished bowl of Lentil Soup with some garnishes on top!
Lentils have been around since the Paleolithic Era and were unearthed in Greece. Lentils are a plant associated with the Old World agricultural revolution in prehistoric times that was domesticated along with emmer wheat, barley, pea, and flax. The Ancient Greeks enjoyed eating lentils, especially in soups. Aristophanes said “You, who dare insult lentil soup, sweetest of delicacies.”
The soluble fiber in lentils has been shown to lower levels of LDL cholesterol. Additionally, the high level of protein and iron makes it a popular food for vegetarians or people who are looking for more plant-based proteins.
Lentil Soup is a great dish that can be made as an appetizer, side dish, or main course! It’s versatile enough to please anybody with just about any dietary requirements too! Enjoy this recipe today and save some leftovers for later in the week when you’re busy at work all day long or school!
There are many ways to create the classic lentil soup. The MyPrepTable classic lentil soup has carrot, onion, and garlic, scallions, red wine vinegar, and white wine. You can also add potato, celery, tomato, and pumpkin. In India, they add many spices that fill the air with many different types of aromatics. There is no wrong way to prepare this delicious lentil soup.
- Add carrots, chopped onions, and minced garlic to a large stockpot over medium heat. Cook until the vegetables are soft and aromatic.
- Add water or broth so that it reaches about an inch above the ingredients in your soup pot.
- Bring this mixture up to a boil, then reduce the heat back down to low before adding lentils as well as scallions, red wine vinegar, and white wine (optional).
- Simmer for 30 minutes with lids partially on top of each other or at least enough space that steam can escape from the pot.
Classic Lentil Soup
- 1 whole Spanish Onion Small Dice
- 3 stalk.(s) Celery Small Dice
- 1 whole Carrot Small Dice
- 2 tbsp.(s) Garlic Minced or Whole
- ¼ cup(s) Olive Oil
- 1 cup.(s) Lentils Brown or Green
- 1 cup(s) White Wine
- 2 quart(s) Vegetable Stock
- ½ bunch(s) Scallions Sliced Thin
- ½ bunch.(s) Parsley Chiffonade
- 1 To Taste Salt & Pepper
- Let's begin by gathering and portioning all of our ingredients.
- Place a sauce pot on the stove and bring lightly salted water to a boil. Once your water is boiling, add lentils. MPT TIP: (Precooking the lentils will remove gas and impurities and gas out of lentils before adding to a dish.)
- As lentils are cooking, small dice your carrots, onions and celery.
- Place a large skillet on the stove and get it to medium to high heat. Add the onions, carrots and celery. Sauté until they get translucent (approximately 3-7 minutes).
- Once translucent, add the tomato paste and minced garlic. Sauté and continuously mix with wooden spoon until the paste is fully incorporated and begins to brown.
- Once the paste and garlic are mixed well, deglaze the pan with white wine and vinegar. Using a wooden spoon mix and rub the bottom of the pan in order to loosen and dissolve food particles that are stuck on bottom of pan known as Fond. MPT TIP: (Fond is where you get immense flavor.)
- As you cook out the alcohol, strain out the boiling lentils.
- Once strained add to the mirepoix mixture.
- Add your hot or cold vegetable broth to the mixture.
- Set the stove at a medium temperature. Simmer and reduce the mixture for about 15-20 minutes. Depending whether you want a loose soupy broth or a thicker consistency.
- As your lentils reduce and cook, using the ladle, skim out the impurities off the top of liquid.
- Once you have reached your desired thickness, finish off by adding scallions and season with salt & pepper to taste.