I absolutely love lentil soup! It doesn’t matter that it’s hot soup, I could eat it all year round. It’s so delicious that my husband loves it too. Every time I mention that I’m making my lentil soup, everyone says they want to eat it or they ask for my recipe. Thus, this article was born so I could share with the world my famous Delicious and Comforting Lentil Soup. 🙂Â
How to store the lentil soup
This past weekend we went to Ikea for my birthday (not that one needs an excuse to go to Ikea). I found a new storage container for only $10 that’s perfect for this soup! It even has a tight fitting lid. Yeah, I’m that person that gets excited about new kitchenware. lol Here’s my sweet find:
You can get this beauty in their kitchenware aisle. They have different sizes too. I love to use these types of containers because they hold up well and I can put them in the microwave and dishwasher. I haven’t had them chip or the lids break either. They’re slowly taking over my cupboards.
You can alter the recipe to fit your needs
Back to my Lentil Soup. Have you ever tried to alter a recipe to fit your dietary needs? This recipe is perfect for that. Never be afraid to change things in a recipe to fit your needs or tastes. You can make amazing things in the kitchen that way! I don’t eat much onion, so I don’t include it in this recipe. Instead, I add extra carrots and celery. If you love onion, throw some into this soup. It would be delicious! If you don’t have onion, use some onion powder. Let your creativity flow!
To jazz this lentil soup up even more, sprinkle some Parmesan cheese on top and serve with tortilla chips. The soup will keep in the fridge for up to a week. It’s also great frozen and defrosted as leftovers. Yum!
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
6 bowls
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- 2 Tbs. olive oil (I use regular olive oil, but extra virgin or any similar oil would work)
- 3 carrots peeled and diced
- 3 celery stalks diced
- 4 cloves garlic, minced (can substitute for 2 tsp. garlic powder)
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 2 tsp. dried onion powder
- 2 bay leaves
- 1 28 oz. can crushed tomatoes
- 7 cups water
- 1 cup fresh spinach, rinsed and chopped
- 2 Tbs. white vinegar
- 1 tsp. sea salt
- 1 tsp. fresh ground black pepper
Ingredients
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- In a large stock pot, heat oil over a medium heat. Add the carrots, celery, and garlic; cook until tender or about 8 minutes.
- Stir in the onion powder, bay leaf, oregano, basil and red pepper flakes; cook for 2 minutes until fragrant.
- Rinse and sort lentils to make sure there are no rocks in them. Sounds weird, but the last 2 bags of lentils I bought had a rock in them.
- Stir in the lentils, crushed tomatoes, and 7 cups of water. Cover with a lid and bring to a boil, then reduce the heat and simmer for at least 1 hour stirring periodically.
- Once the lentils are cooked through, add the spinach and cook until it wilts. Stir in the vinegar, salt and pepper.
- Serve while hot and enjoy!
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