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Lentil Soup
Ingredients
- 2 tbspolive oil
- 1 largeyellow onion
finely diced
- 2 tbsptomato paste
- 1 tspdried thyme
- 1 clovegarlic
finely diced
- 3stalks celery
finely diced
- 3carrots
peeled and finely diced
- 2 csmall green french lentils
- 8 cwater or vegetable stock
- 1 tbsplow-sodium soy sauce
- 1 tspsalt
- ⅛ tsppepper
- 3 tbsplemon juice
- ½ bunchkale
stemmed and thinly sliced crosswise
Directions
- 1
Caramelize the onions: In a soup pot over medium heat, heat the olive oil. Once the oil shimmers, add the onions and cook, stirring occasionally for 10 minutes, or until deep, golden brown.
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- 2
Cook the tomato paste and vegetables: Push the onions to the side of the pot. And in the space you made, add the tomato paste. Stir for 2 to 3 minutes, or until the tomato paste darkens to a ruddy brown. Add the thyme, garlic, celery, and carrots. Cook and stir for 2 minutes.
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- 3
Add the lentils and liquid, then simmer: Add the lentils, 8 cups water, soy sauce, salt and pepper to the pot. Adjust the heat to medium, so the soup is just at a gentle simmer. Simmer for 55 to 60 minutes, or until the lentils are soft.
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- 4
Finish the soup and serve: Scoop out 2 cups of the soup and purée it in a blender until smooth, or use an immersion blender and purée just until the soup takes on a little body and thickens, but you still have texture. Return the blended soup to the pot and stir in the lemon juice. Add the sliced kale and simmer until the kale softens, about 1 to 2 minutes. Taste, and add more salt, pepper, and lemon juice, if you like. Serve with a nice slice of crusty bread or a side salad.
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Lentil Soup
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About this Recipe
Craving a deeply satisfying, hearty meal that nourishes both body and soul? This 1-Pot Lentil Soup recipe delivers ultimate comfort, packed with flavor and goodness, perfect for any weeknight or special occasion.
What truly elevates this vegetarian lentil soup are the thoughtful techniques that build incredible depth from simple ingredients. We start by caramelizing onions until beautifully sweet, creating a rich, foundational flavor. Then, toasting the tomato paste — a simple, yet crucial step — unlocks its rich, concentrated essence, adding a layer of savory complexity that generic soups often miss. Combined with lots of finely diced carrots and celery, every spoonful is packed with tender vegetables and a symphony of savory notes.
Prepare for a warming, robust bowl of soup that’s both substantial and incredibly flavorful. You’ll find tender small green French lentils providing a satisfying, hearty texture, mingling harmoniously with sweet caramelized onions and bright, uplifting hints of fresh lemon juice. This naturally healthy, vegan, and dairy-free soup is a complete meal in itself, offering a beautiful balance of earthy, savory, and fresh elements. It’s the kind of comfort food you’ll want to cozy up with, reminiscent of classic American home cooking, perfect for a chilly evening.
This flexible recipe is already naturally vegan and dairy-free, making it wonderfully accessible for various dietary needs. For an even richer, more savory base, you can confidently opt for vegetable stock instead of water. If you prefer a less tangy finish, feel free to adjust the amount of fresh lemon juice to perfectly suit your palate. The vibrant fresh kale adds a lovely pop of color and an extra boost of nutrients; feel free to increase or decrease its quantity based on your preference for greens.
This hearty Lentil Soup is absolutely ideal for a comforting Dinner on a cold Favorite Fall or Favorite Winter night, or as a wholesome, fulfilling option during Lent. Serve it simply with a thick slice of crusty bread or a warm roll to soak up every last drop, or alongside a crisp green salad for a well-rounded and complete meal that feels both wholesome and indulgent.