Lentil Soup

Total Time Prep: 20 min. Cook: 45 min.
Yield 3 quarts
Test Kitchen Approved
This easy lentil soup features tender lentils and plenty of veggies. It's an affordable meal that cooks on the stovetop in about an hour and can be made ahead of time for busy days.

Ingredients

  • 2 tablespoons canola oil
  • 3 medium carrots, chopped
  • 1 large sweet onion, finely chopped
  • 2 celery ribs, finely chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 cups dried brown or green lentils, rinsed
  • 2 cartons (32 ounces each) chicken stock
  • 1 can (15 ounces) crushed tomatoes
  • Chopped fresh parsley, optional

Directions

  1. In a Dutch oven, heat oil over medium heat. Add carrots, onion and celery; cook and stir until softened, 6-8 minutes. Add garlic, salt, thyme, cumin, paprika, pepper and bay leaf; cook for 1 minute longer.
  2. Stir in lentils, chicken stock, and crushed tomatoes. Bring to a boil. Reduce heat; simmer, covered, until lentils and vegetables are tender, 30-35 minutes. Remove and discard bay leaf.
  3. Partially puree soup to desired consistency using an immersion blender. If desired, sprinkle with parsley.

Nutrition Facts

1 cup: 176 calories, 3g fat (0 saturated fat), 0 cholesterol, 525mg sodium, 28g carbohydrate (5g sugars, 5g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

This nourishing lentil soup comes together quickly with pantry ingredients and simple herbs and spices like thyme, cumin and paprika. The trick to its creamy yet hearty texture is to partially puree the soup using an immersion blender once the lentils are tender. Serve with a piece of crusty bread and you're golden. —Blair Lonergan, Rochelle, Virginia
Recipe Creator

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