Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
The Best Lentil Soup
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- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 263
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 648 mg
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix—onion, celery and carrot – as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 263
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 648 mg
Ingredients
Directions
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
