Here’s a comforting meal for you: Easy Lentil Soup
Of the zillion soup recipes I’ve been trying this winter, this easy lentil soup recipe is my favorite. I’m pretty sure I’ve said that about every soup recipe I’ve made, but I seriously love this one. The lentils are healthy and filling. It’s the perfect soup to make on a Sunday afternoon, and store in the refrigerator for the week to scoop out a cup for lunch each day.
What are the best kind of lentils to use?
Green and brown lentils tend to hold their shape when they are cooked in soup, and therefore they give the soup more texture. Red lentils tend to dissolve when they’re cooked in soup, giving the soup a more velvety, smooth texture. It’s up to you what you prefer! I used brown lentils for this recipe. All lentils taste pretty much the same, so there won’t be a difference in flavor if you use one over the other.
Easy Lentil Soup is a Healthy Soup Recipe!
One of the reasons I love this soup is because it’s light and healthy. This soup is Weight Watchers friendly, too. If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card at the end of this post. I’ll be making this one again and again!
This Easy Lentil Soup stores nicely in the refrigerator for several days. Just keep it stored in a sealed container. Warm up as much as you want for individual servings in the days following preparation. If the lentils soak up too much of the broth, it’s okay to add a little more beef broth to the soup as it’s stored in the fridge.
Here are a few more recipes using lentils that you might enjoy:
- Ham and Lentil Soup
- French Lentil and Roasted Beet Salad
- Slow Cooker Lentil Soup with Bacon
- Thai Green Curry Lentil Soup
- Lentil Soup with Balsamic Roasted Winter Vegetables
Easy Lentil Soup
- 10 cups reduced-sodium beef broth
- 1 pound dried lentils, picked over, rinsed and drained
- 4 large carrots, peeled and finely chopped
- 1 large onion, peeled and finely chopped
- 2 large celery stalks, finely chopped
- 2 bay leaves
- One 14.5-ounce can diced tomatoes (with juice)
- 1 tablespoon red wine vinegar
- freshly ground black pepper
- 1 to 2 cups hot water
- chopped chives, for garnish (optional)
- In a large pot, combine the broth, lentils, carrots, onions, celery, and bay leaves; bring to a boil. Reduce the heat, and simmer, covered, stirring occasionally, until the lentils and vegetables are tender (about 30 minutes).
- Add the tomatoes (with juice), vinegar and pepper. Add the water (amount depending on how much soupy broth you desire). Cover and cook, stirring occasionally, until the flavors have blended, 10 minutes.
- Sprinkle individual servings with chives, if desired.
- If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of beef broth that is known to be GF.