Description
Savor the flavor of The Best Lentil Soup (Not Watery), featuring tender lentils and fresh greens all brought together in a delicious and healthy meal. Perfect for a comforting dinner or a heartwarming lunch, this recipe is easy to prepare and wonderfully satisfying.
Ingredients
Scale
- 1/4 cup olive oil
- 1 large yellow onion (finely chopped)
- 4 carrots (finely diced)
- 5 cloves garlic (minced)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1 28-ounce can crushed tomatoes with basil
- 1 teaspoon honey
- 2 cups brown lentils (washed and picked over)
- 8 cups vegetable broth
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon freshly cracked black pepper
- 1 and 1/2 cups spinach or kale (chopped)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- In a large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering.
- Add the chopped onion and diced carrots. Cook, stirring frequently, until the onion is softened and translucent, about 8 to 9 minutes.
- Stir in the minced garlic and crushed red pepper flakes. Cook until fragrant, about 1 minute, while stirring constantly.
- Pour in the white wine and simmer, stirring occasionally, for 5 minutes.
- Add the crushed tomatoes and cook for an additional 5 minutes, stirring frequently. Stir in the honey.
- Incorporate the lentils, vegetable broth, salt, and black pepper. Stir until well combined.
- Increase the heat to high and bring to a boil. Partially cover the pot, reduce the heat to a gentle simmer, and cook for 45 minutes, or until the lentils are tender but maintain their shape.
- Mix in the chopped spinach or kale. Cook for 5 minutes if using spinach, or 10 to 15 minutes if using kale.
- Remove from heat and stir in 1 tablespoon of lemon juice. Taste and adjust seasoning with salt, pepper, or lemon juice as desired.
- Serve warm. Leftovers can be stored in the refrigerator for about 4 days, or frozen for up to 2 months.
Notes
Adjust the seasoning to your taste, adding more salt and pepper as needed.
Feel free to substitute kale for spinach based on preference, adjusting cooking time accordingly.
This soup can be frozen for later enjoyment, just remember to defrost before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg