Lentil Soup
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.
Servings: 4
Calories: 280kcal
Ingredients
- 2 tbsp olive oil
- 1 clove garlic minced
- 1 cup onion(s) 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 korean red pepper flakes (gochugaru)
- 1 cup tomatoes chopped
- 1 cup zucchini chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium-high heat.
- Add garlic and stir for about 30sec for garlic to lightly brown
- Add onion, celery, and carrots and saute for about five minutes.
- Add the rest of the ingredients and bring to a boil over high heat.
- Once boiling, reduce heat to low and let simmer slowly for about two hours.
- Serve in a bowl with crusty bread or by itself.
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.
Nutrition
Calories: 280kcal
