She Strengthens

Nourishing Lentil Soup: A Flavorful and Filling Vegetarian Delight

Lentils are a nutritional powerhouse, offering a meaty texture and a tender bite that’s unmatched by their legume cousins. They’re the perfect base for a hearty and flavorful vegetarian soup, especially when paired with aromatic vegetables like onion, celery, and carrot.

The Perfect Accompaniments

For a special occasion, consider serving this soup with a side of savory Zucchini Brown-Butter Cornbread and a fresh mixed greens salad. The combination is sure to impress!

Choosing the Right Lentils

When it comes to selecting lentils, you have options. Split red and yellow lentils cook quickly, but may break down during cooking. For a more textured soup, opt for brown, green, black, or Puy lentils.

Recipe Details

Yield: 6 servings
Difficulty: Easy
Total Time: 1 hour
Active Time: 25 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium celery stalk, diced
• 1 medium carrot, peeled and diced
• 1/2 medium yellow onion, diced
• 3 medium garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 1 quart low-sodium vegetable broth
• 1 (15-ounce) can diced tomatoes with their juices
• 1 1/4 cups lentils, rinsed
• 1 bay leaf
• 1/4 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon red wine vinegar or sherry vinegar
• 2 ounces spinach leaves (about 1/2 a bunch)

Cooking the Soup

Heat the olive oil in a large saucepan over medium heat until shimmering. Add the diced celery, carrot, and onion, cooking until the vegetables are tender. Stir in the minced garlic and cook until fragrant. Season with salt and pepper to taste.

Next, add the vegetable broth, diced tomatoes, lentils, bay leaf, and thyme. Stir to combine, then cover and bring to a simmer. Reduce the heat to low and continue cooking until the lentils and vegetables are soft.

Finishing Touches

Taste and season the soup as needed, then stir in the red wine vinegar. Add the fresh spinach leaves and cook until wilted. For a creamier texture, purée half of the soup in a blender and return it to the pot. Serve hot and enjoy!