This Hearty Vegetable Soup with Lentils is a nutritious and delicious meal perfect for any day. Packed with vegetables, lentils, and flavored with herbs, this soup is both comforting and satisfying. Serve it with crispy, oven-baked bread for a complete and wholesome experience.
Preparation Time:
- Total: 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
- Salt
- Oregano
- 1 courgette, chopped
- 1 garlic clove, minced
- Fresh dill and parsley, chopped
- Baby spinach, a handful
- For the Bread:
- 3 slices of bread
- Olive oil
- Salt
Instructions:
- Prepare the Soup Base:
- In a large pot, heat some olive oil over medium heat.
- Add the chopped onion, carrot, and 3 sticks of celery. Cook for about 10 minutes, until soft and translucent.
- Stir in the tomato paste and cook for another 5 minutes.
- Add Tomatoes and Lentils:
- Add the canned tomatoes and lentils to the pot.
- Drop in the small piece of Parmesan cheese.
- Fill the pot with water until all ingredients are covered.
- Season with black pepper, salt, and oregano to taste.
- Bring the mixture to a boil, then reduce heat and simmer until the lentils are tender, about 45-50 minutes.
- Prepare the Bread:
- Preheat your oven to 180°C (350°F).
- 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:
- In a separate pan, heat some olive oil over medium heat.
- 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:
- Once the lentils are tender, use an immersion blender to blend the soup until smooth.
- Add the minced garlic, and chopped dill and parsley. Stir to combine.
- Finish and Serve:
- Stir in the baby spinach and let it wilt in the hot soup.
- Grease the baked bread with a bit more olive oil if desired.
- 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
- Can be made vegan by omitting the Parmesan cheese
- Gluten-free (without the bread or using gluten-free bread)
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- 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 and full of flavor.
- Easy to make with simple, everyday ingredients.
- Perfect for a healthy and satisfying meal.
- Versatile and 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!