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Lentil Soup Ingredients
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Lentil Soup – Hearty and Protein-Packed

A hearty, protein-packed lentil soup made with tender lentils, aromatics, and warming spices. A deeply satisfying, nutritious meal that is as comforting as it is nourishing.
Servings 4 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Equipment

Ingredients

  • 1 whole Spanish Onion Small Dice
  • 3 stalk Celery Small Dice
  • 1 whole Carrot Small Dice
  • 2 tbsp Garlic Minced or Whole
  • ¼ cup Olive Oil
  • 2 tbsp Tomato Paste
  • 1 cup Lentils Brown or Green
  • 1 cup White Wine
  • 2 tbsp White Distilled Vinegar
  • 2 quart Vegetable Stock
  • ½ bunch Scallions Sliced Thin
  • ½ bunch Parsley Chiffonade
  • 1 To Taste Salt & Pepper

Instructions

  • Let's begin by gathering and portioning all of our ingredients.
    Lentil Soup 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.
    How to cut Mirepoix
  • 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).
    lentils sauté vegetables
  • 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.)
    deglazing mirepoix for lentils
  • As you cook out the alcohol, strain out the boiling lentils.
  • Once strained add to the mirepoix mixture.
    Adding strained lentils to mix.
  • Add your hot or cold vegetable broth to the mixture.
    adding stock to the lentils
  • 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.
    lentils simmering
  • 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.
    fresh herbs to lentils

Video

Notes

Lentils are in the legume family. They are a good source of iron and potassium. Most lentils come from Canada and India.  Growing up in my Greek home, lentils were always on the table, it is a well known Greek dish. Using my recipe the difference in making it Mommas way is adding two bay leaves, cracked whole garlic and a dash of oregano. As always make cooking fun add ingredients, remove ingredients make it to your desired flavors and choices. Happy Cooking!!!
Author: Nikolaos Saragias
Calories: 384kcal
Cost: 12
Course: Soup
Cuisine: American, Greek
Keyword: lentils, mirepoix, Soup

Nutrition

Calories: 384kcal | Carbohydrates: 41g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 2088mg | Potassium: 725mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1956IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 5mg