This nutritious and delicious soup is perfect for any day. Packed with vegetables and lentils, it’s both comforting and satisfying. Serve with crispy, oven-baked bread for a complete and wholesome meal.
Preparation Time
- Total Time: 1 hour 20 minutes
- Preparation: 20 minutes
- Cooking: 1 hour
Ingredients
For the Soup:
- 1 onion, chopped
- 1 carrot, chopped
- 3 sticks of celery, chopped
- 1 tablespoon tomato paste
- 226 grams canned tomatoes
- 454 grams lentils
- A small piece of Parmesan cheese
- Water
- Black pepper, to taste
- Salt, to taste
- Oregano, to taste
- 1 courgette (zucchini), chopped
- 1 garlic clove, minced
- Fresh dill and parsley, chopped
- A handful of baby spinach
For the Bread:
- 3 slices of bread
- Olive oil
- Salt
Instructions
Prepare the Soup Base:
- Heat Olive Oil: In a large pot, heat some olive oil over medium heat.
- Cook Vegetables: Add the chopped onion, carrot, and 3 sticks of celery. Cook for about 10 minutes, until soft and translucent.
- Add Tomato Paste: Stir in the tomato paste and cook for another 5 minutes.
Add Tomatoes and Lentils:
- Combine Ingredients: Add the canned tomatoes and lentils to the pot. Drop in the small piece of Parmesan cheese.
- Fill with Water: Fill the pot with water until all ingredients are covered.
- Season: Season with black pepper, salt, and oregano to taste.
- Cook: Bring the mixture to a boil, then reduce heat and simmer until the lentils are tender, about 45-50 minutes.
Prepare the Bread:
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Bake Bread: Place the 3 slices of bread on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake in the preheated oven for 10 minutes, until crispy and golden brown.
Prepare the Additional Vegetables:
- Heat Olive Oil: In a separate pan, heat some olive oil over medium heat.
- Cook Vegetables: Add the chopped onion and 2 sticks of celery. Fry until they start to soften. Add the chopped courgette, season with black pepper and salt, and cook until the vegetables are golden brown.
Blend the Soup:
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- Blend: Once the lentils are tender, use an immersion blender to blend the soup until smooth.
- Add Herbs and Garlic: Add the minced garlic, and chopped dill and parsley. Stir to combine.
Finish and Serve:
- Add Spinach: Stir in the baby spinach and let it wilt in the hot soup.
- Serve: Serve the hot soup with the crispy bread on the side.
Serving Suggestions
- Serve with a side of mixed greens for a light and balanced meal.
- Add a sprinkle of extra Parmesan cheese on top of the soup for added flavor.
Cooking Tips
- Adjust the consistency of the soup by adding more or less water as desired.
- For extra flavor, use vegetable or chicken broth instead of water.
Nutritional Benefits
- Lentils: High in protein, fiber, and essential nutrients.
- Vegetables: Rich in vitamins, minerals, and antioxidants.
- Olive Oil: Contains healthy fats and antioxidants.
Dietary Information
- Vegetarian
- Vegan: Can be made vegan by omitting the Parmesan cheese.
- Gluten-Free: Without the bread or using gluten-free bread.
Storage
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The soup can also be frozen for up to 2 months. Thaw and reheat before serving.
Why You’ll Love This Recipe
- Packed with Nutritious Ingredients: Full of flavor and nutrients.
- Easy to Make: Simple, everyday ingredients.
- Healthy and Satisfying: Perfect for a wholesome meal.
- Versatile: Can be customized with your favorite vegetables and spices.
Conclusion
This Hearty Vegetable Soup with Lentils is a perfect choice for a nourishing and delicious meal. The combination of vegetables, lentils, and herbs creates a rich and satisfying soup that you and your family will love. Be sure to make this delicious recipe and enjoy every spoonful. Bon appétit!
Hearty Vegetable Soup with Lentils
Recipe card for Hearty Vegetable Soup with Lentils.
Ingredients
Method
Preparation
- Total Time: 1 hour 20 minutes
- Preparation: 20 minutes
- Cooking: 1 hour