The Best Lentil Soup (Not Watery)
The Best Lentil Soup (Not Watery) is a delightful dish that warms you from the inside out. Rich, hearty, and full of flavor, this soup is the perfect solution for those cozy nights in. With its lovely combination of lentils, vegetables, and the hint of white wine, each spoonful offers a comforting embrace that feels like a hug from a dear friend. Unlike many watery versions, this recipe guarantees a thick and satisfying bowl, brimming with nutrients.
Table of Contents
I first discovered the joy of making lentil soup on a chilly day when I wanted something hearty that wouldn’t take hours to prepare. With just a few pantry staples and fresh veggies, I was shocked at how effortless it was to whip up such a flavorful dish. The robust flavors meld beautifully, creating a dish that’s ideal for lunch, dinner, or meal prep for the week ahead. So, grab your favorite bread or crackers, because once you try this recipe, you might just find yourself making it again and again!
Why You’ll Love This Recipe
- Simple & Quick: This delightful soup comes together in under 80 minutes, making it perfect for busy weeknights.
- Irresistible Flavor: Fresh vegetables and a hint of wine create a rich, savory taste that warms the soul.
- Eye-Catching Appeal: With vibrant colors from the vegetables and fresh greens, this soup is as pretty as it is delicious.
- Flexible Serving: Enjoy it as a light lunch, hearty dinner, or even as a meal prep option for busy days.
- Diet-Friendly Options: This soup is naturally vegan and gluten-free, catering to various dietary preferences without compromising flavor.
Ingredients You’ll Need
- 1/4 cup olive oil: This adds rich flavor and helps in sautéing the vegetables. You can use avocado oil for a lighter taste or to keep it budget-friendly.
- 1 large yellow onion (finely chopped): The base of your flavor. Sweet onions will add a lovely taste, while red onions can give a bit of bite.
- 4 carrots (finely diced): They sweeten the soup and provide essential nutrients. Use parsnips for a unique twist!
- 5 cloves garlic (minced): For that fragrant punch! If you’re a garlic lover, feel free to add more.
- 1/4 teaspoon crushed red pepper flakes: It adds a slight heat to the dish. Adjust based on your love for spice.
- 1/2 cup white wine: Enhances the overall depth of flavor. Replace it with vegetable broth if you prefer an alcohol-free version.
- 1 28-ounce can crushed tomatoes with basil: The tomatoes provide a creamy base. Diced tomatoes also work if that’s what you have on hand.
- 1 teaspoon honey: A touch of sweetness balances the acidity of the tomatoes. Maple syrup is a great vegan alternative.
- 2 cups brown lentils (washed and picked over): These are hearty and hold their shape well. Green lentils can also be used but may require different cooking times.
- 8 cups vegetable broth: The backbone of the soup. Homemade broth can boost flavor, but store-bought works just fine!
- 1 teaspoon salt (more to taste): Essential for flavor enhancement. Taste as you go to avoid over-salting.
- 1/2 teaspoon freshly cracked black pepper: For a little kick. Freshly cracked adds better flavor compared to pre-ground.
- 1 and 1/2 cups spinach or kale (chopped): Adds nutritional value and color. Remove tough ribs from kale for a smoother texture.
- 2 tablespoons freshly squeezed lemon juice: Brightens the soup at the end, adding freshness. Lime juice also gives a different twist!
How to Make The Best Lentil Soup (Not Watery)
Warm the Oil: In a large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering.
Sauté the Vegetables: Add the chopped onion and diced carrots, cooking and stirring frequently until the onion softens and turns translucent, about 8 to 9 minutes. This creates a flavorful base.
Add Garlic and Spice: Toss in the minced garlic and crushed red pepper flakes, cooking until fragrant while stirring constantly for about 1 minute. This is where the aroma begins to fill your kitchen!
Pour in the Wine: Introduce the white wine to the pot, allowing it to simmer for 5 minutes while stirring occasionally. This helps to develop robust flavors.
Stir in the Tomatoes: Pour in the crushed tomatoes and cook for an additional 5 minutes, stirring frequently. Don’t forget to stir in the honey to balance the tomatoes’ acidity.
Combine Lentils and Broth: Add the washed brown lentils and the vegetable broth, along with salt and black pepper. Stir well to combine everything; when it’s all mixed, it creates a soothing blend of colors!
Bring to a Boil: Increase the heat to high and bring the mixture to a boil. Once boiling, partially cover the pot and reduce the heat to a gentle simmer. Cook for about 45 minutes, or until the lentils are tender but still hold their shape. Keeping the lid partially on helps retain moisture without making it watery.
Add Greens: Stir in your chopped spinach or kale. If using spinach, let it cook for 5 minutes. If you opt for kale, allow it to cook for 10 to 15 minutes until tender. Both options add color and nutrients to your soup.
Finish with Lemon Juice: Remove the pot from heat and stir in 1 tablespoon of freshly squeezed lemon juice. This adds a fresh zing. Taste and adjust with more salt, pepper, or lemon juice to enhance the flavor.
Serve Warm: Enjoy this hearty soup warm, and feel free to top it with a sprinkle of fresh herbs or a drizzle of olive oil!
Storing & Reheating
To store leftover soup, let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for about 4 days. For longer shelf life, you can freeze the soup for up to 3 months; just be sure to thaw it overnight in the fridge before reheating. Reheat on the stovetop over medium heat for about 10 minutes or until warmed through. Note that the texture may slightly change upon reheating, so you can refresh it with a splash of broth or a little water to bring it back to life!
Chef’s Helpful Tips
- Avoid adding too much liquid at the start; you can always adjust later for the desired thickness.
- Use fresh ingredients for the best flavor, especially garlic and herbs! Fresh herbs can elevate the dish even more.
- If you find the soup too thick to your liking, gradually add more vegetable broth or water until you reach your desired consistency.
- A pinch of smoked paprika adds a wonderful depth if you’re looking to experiment with flavors.
- You can make this soup ahead for an even richer flavor as the ingredients meld together beautifully overnight!
The Best Lentil Soup (Not Watery) is not just a meal—it’s a comforting experience that invites warmth and satisfaction. The blend of textures and flavors is sure to create smiles around the dinner table. Don’t hesitate to make it your own; feel free to play with spices, swap out vegetables, or add your favorite toppings. With each bowl, you’re not only nourishing your body but also warming your spirit. So grab your ingredients and enjoy every delightful spoonful!
Recipe FAQs
Can I really make this lentil soup without any meat?
Absolutely! This recipe is entirely plant-based and delicious as is. The lentils provide plenty of protein and fiber, making it a filling meal without the need for meat.
How do I know when the lentils are done cooking?
The lentils should be tender yet still hold their shape. They should not be mushy. Taste them after around 35 minutes to help gauge the perfect doneness.
Can I add more vegetables to this soup?
Yes! Feel free to experiment with additional vegetables like diced bell peppers, zucchini, or even potatoes. Just be sure to adjust cooking times accordingly for any tougher veggies.
How can I make this soup spicier?
To enhance the spice level, you can add more crushed red pepper flakes, or even include a diced jalapeño when cooking the onions and carrots. For a smoky flavor, consider adding a dash of cayenne pepper!
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📖 Recipe Card
The Best Lentil Soup (Not Watery)
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Description
Enjoy the delightful taste of homemade lentil soup packed with flavor. This recipe features fresh ingredients like lentils, garlic, and a splash of white wine. It’s a wonderful choice for a quick, healthy meal or a comforting dinner.
Ingredients
- 1/4 cup olive oil
- 1 large yellow onion (finely chopped)
- 4 carrots (finely diced)
- 5 cloves garlic (minced)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1 28-ounce can crushed tomatoes with basil
- 1 teaspoon honey
- 2 cups brown lentils (washed and picked over)
- 8 cups vegetable broth
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon freshly cracked black pepper
- 1 and 1/2 cups spinach or kale (chopped)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Heat the oil in a large Dutch oven or soup pot over medium heat until shimmering.
- Stir in onions and carrots; cook until the onions soften and become translucent, about 8 to 9 minutes.
- Add garlic and crushed red pepper flakes; cook until fragrant, around 1 minute while stirring.
- Pour in the white wine, simmering for 5 minutes and stirring occasionally.
- Mix in the crushed tomatoes and honey; cook for another 5 minutes while stirring frequently.
- Add lentils, vegetable broth, salt, and black pepper; stir well to combine all ingredients.
- Increase heat to high, bring the mixture to a boil, then partially cover and lower the heat to a simmer. Cook for about 45 minutes until lentils are tender yet hold their shape.
- Stir in chopped greens, cooking for 5 minutes for spinach, or 10 to 15 minutes for kale.
- Remove from heat, add 1 tablespoon of lemon juice, taste, and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve warm, with leftovers stored in the refrigerator for about 4 days or frozen for up to 2 months.
Notes
For a thicker soup, blend a portion of the soup and mix it back in with the rest.
Substitute vegetable broth with chicken broth for added flavor if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 6g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
