Lentil soup is usually one of the winter staples that I make. It’s easy, you can pretty much leave it to do it’s thing once it’s on the stove, it’s filling, and nutritious. Growing up we pretty much ate lentil soup only out at restaurants because my sister has an allergy to peanuts and legumes, so this was definitely something that I had to learn how to make once I moved out. This past weekend at the grocery store, my fiancé asked if I would make it so here it is! I hope you try out the recipe and enjoy! 🙂
Note: I used beef broth for flavor, but you can really use whatever broth you want depending on your dietary needs. If you are vegetarian or vegan, you can absolutely use vegetable broth and then use taste as you go to see if you need any more seasoning.
- 2 cups of dry lentils
- 3 stalks of celery, chopped into small cubes
- 3 large carrots, chopped into small pieces
- 4-5 cloves of garlic (you can absolutely use more if you want- garlic is amazing)
- salt (I used pink Himalayan salt) to taste
- black pepper to taste
- 2 tbsp of olive oil
- 4 cups of broth (beef, chicken, vegetable- your choice)
- 2-4 cups of water
- 2 tbsp of balsamic vinegar
- Over medium heat, add olive oil to a pot or dutch oven. Then add chopped garlic, carrots, and celery and cook until they begin to soften. Stir frequently.
- Rinse dry lentils and add to the pot with 2 cups of broth and 2 cups of water. Add salt and pepper to taste. Let come to a boil, then put over low heat and cover pot with a lid.
- Over low heat, let this sit for about an hour to simmer until the lentils become tender. Check every 15 minutes or so to determine when you will need to add more water and broth.
- When the beans become tender, you have two choices: you can either take 2 cups out of the pot and blend them, then add back into the pot, OR you can take a potato masher and mash up some of the beans in the pot. This step will allow the broth to become thicker. Most times I will choose the lazy-girl way of using the masher so I won’t have to then clean the blender too.
- Once everything is back in the pot, add about 2 tbsp of balsamic vinegar and stir. You can taste and decide if you want to add a little bit more- but this step will deepen the flavor. After this step, you are all set! Enjoy! Feel free to serve with a piece of (gluten-free or regular) crusty bread.