Description
This Garlic Herb Lentil Soup is a comforting and nourishing dish that combines tender lentils with fragrant garlic and aromatic herbs. Perfect for chilly evenings or as a make-ahead meal, every spoonful is rich and satisfying.
Ingredients
Scale
- 1–2 tablespoons olive oil
- 4–6 cloves fresh garlic, minced or finely chopped
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth or beef broth
- 1 can diced tomatoes (fire-roasted if preferred)
- 2–3 sprigs fresh thyme, chopped
- 2–3 sprigs fresh rosemary, chopped
- 1–2 bay leaves
- 1 tablespoon tomato paste
- Salt, to taste
- Freshly ground black pepper, to taste
- Splash of balsamic or apple cider vinegar
- Fresh parsley, chopped (for garnish)
Instructions
- First things first, let’s get everything ready. Mince your garlic, dice your onion, carrots, and celery. If you're using fresh woody herbs like rosemary and thyme, strip the leaves from the stems and chop them finely. Measure out your lentils and give them a good rinse under cold water in a fine-mesh sieve to remove any debris.
- Grab a large, heavy-bottomed pot or Dutch oven and heat about 1-2 tablespoons of olive oil over medium heat. Once shimmering, add your diced onion, carrots, and celery. Cook these gently for 7-8 minutes, stirring occasionally, until they start to soften and become translucent.
- Push the softened vegetables to one side of the pot and add your minced garlic to the empty space. Cook for about 30 seconds until fragrant, then stir the garlic into the vegetables. Next, add your chopped fresh thyme and rosemary (or dried herbs if using), and the bay leaf. Stir everything together and cook for another minute until the herbs release their aroma. If you’re using tomato paste, stir it in and cook for a minute.
- Pour in your rinsed lentils, stirring them into the aromatic mixture. Then, carefully pour in the vegetable or beef broth. If you’re using a can of diced tomatoes, add those in now too, along with their juices. Give everything a good stir.
- Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 25-35 minutes, or until the lentils are tender but still hold their shape. Stir occasionally to prevent sticking.
- Once the lentils are tender, remove the bay leaf. Taste the soup and season generously with salt and freshly ground black pepper. Add a splash of balsamic or apple cider vinegar to brighten the flavors. If the soup is too thick, add a little more hot broth or water to reach your desired consistency. Finally, stir in some fresh chopped parsley just before serving.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 15 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: For green or brown lentils, a good rinse is all you need; soaking isn't necessary. Adjust the seasoning after cooking and don't skip the splash of vinegar for brightness.