Lentil Soup

Every single lentil soup recipe I have come across calls for blending at least partially. So, I always blended my lentil soup. One day, after recently completing a move, I decided to make lentil soup. However, I hadn’t unpacked everything and I had no idea where my blender or hand blender was.

This turned out to be a great thing! I made lentil soup and didn’t blend it. I let it simmer for an hour longer than normal, then let it sit for another hour to cool. The end product is what you see in this recipe – more of a hearty stew than a soup. It’s my version and I love it!

5 from 1 vote

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Lentil Soup

Prep Time

15 mins

Cook Time

2 hrs 10 mins

Total Time

2 hrs 25 mins

 

This lentil soup recipe calls for a few different ingredients than that of a traditional one and does not specifically require blending. I prefer it in a chunky stew-like consistency.

Course: Soup

Cuisine: Mediterranean

Servings: 4

Calories: 280 kcal

Author: David Kim

Ingredients

• 2 tbsp olive oil
• 1 clove garlic minced
• 1 cup onions chopped
• 1 cup celery chopped
• 1 cup carrots chopped
• 1/2 tsp cumin
• 1 cup lentils rinsed
• 5 cups water or broth chicken or vegetable broth
• 1 tsp red pepper flakes
• 1 cup tomatoes chopped
• 1 cup zucchini chopped
• salt and pepper to taste

Instructions

1. Heat olive oil in a pot over medium-high heat.

2. Add garlic and stir for about 30sec for garlic to lightly brown

3. Add onion, celery, and carrots and saute for about five minutes.

4. Add the rest of the ingredients and bring to a boil over high heat.

5. Once boiling, reduce heat to low and let simmer slowly for about two hours.

6. Serve in a bowl with crusty bread or by itself.

Recipe Notes

I don't blend my lentil soup but that's just my preference. If you like yours blended all or partially, this soup is just as good blended.