Ingredients with Measurements:
- 1 cup French green lentils
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the lentils and set them aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5-7 minutes.
4. Add the bay leaf, thyme, vegetable broth, and diced tomatoes. Stir to combine.
5. Add the lentils to the pot and bring the soup to a boil.
6. Reduce the heat to low and let the soup simmer for 30-40 minutes, or until the lentils are tender.
7. Remove the bay leaf from the soup.
8. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend until smooth.
9. Season the soup with salt and pepper to taste.
10. Serve the soup hot, garnished with fresh parsley if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over low heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 214
- Fat: 3g
- Carbohydrates: 36g
- Fiber: 16g
- Protein: 14g
Substitutions for ingredients:
- You can use brown or red lentils instead of French green lentils.
- You can use chicken or beef broth instead of vegetable broth.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture and flavor.
- Add cooked sausage or bacon to the soup for a heartier meal.
- Add a splash of red wine to the soup for extra depth of flavor.
Tips and tricks:
- To save time, you can chop the vegetables in advance and store them in the fridge until ready to use.
- If you don't have an immersion blender, you can use a potato masher to mash the soup until it reaches your desired consistency.
- To make the soup creamier, you can add a splash of heavy cream or coconut milk.
Storage instructions:
- Store the leftover soup in an airtight container in the fridge for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh parsley and a drizzle of olive oil.
Garnishes:
- Fresh parsley
- Croutons
- Shredded cheese
- Sour cream
- Chopped bacon
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, you can add more broth or water to thin it out.
- If the soup is too thin, you can let it simmer for a bit longer to thicken it up.
Food safety advice:
- Make sure to store the leftover soup in the fridge within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
- Lentil soup is a popular dish in many cultures, including French, Middle Eastern, and Indian cuisine.
Flavor profiles:
- This soup is savory, earthy, and slightly tangy from the tomatoes.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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