This is The Organic Kitchen’s “Hearty Lentil Soup”! This soup and other delicious fall recipes can be found in my cookbook “Seasonal Favorites from The Organic Kitchen” available in hardcover, PDF for computer and eBook for iPhone or iPad.
This soup is amazing! Hearty, healthy and tastes fantastic. It also happens to be dairy and gluten free. This soup is perfect for a chilly fall day. It also feeds quite a few people for very little money. Like many soups we start with a ‘mirepoix’ which is the French word for a common soup base of onion, carrots and celery.
I use organic black beluga lentils in my soup, but any color you prefer will work. The black are considered “the cavier” of lentils. They are higher in protein than other lentils and stay a little firmer when cooked. To read more about this amazing ‘superfood’ click here.
This recipe calls for vegetable broth ‘separated’. That is because as the soup cooks it can be a little unpredictable. Sometimes those lentils soak up so much broth you need to add reserved broth as you go. You can buy the 32 oz box and then a four pack of 8 oz boxes and open one at time to avoid waste. Or learn to make your own broth here.
Notice in these photos how much broth was absorbed by the lentils after cooking for only 30 minutes. If broth is absorbed and lentils are not soft enough, add some reserved broth and cook a few more minutes.
This soup should have a thick base, so we puree a portion of the solids and add the puree back to the soup. Then if necessary, thin it out with more of the reserved broth. And finally we take this soup from good to extraordinary by adding some balsamic glaze.
The Recipe: Hearty Lentil Soup
3 tablespoons extra–virgin olive oil
2 cups chopped onions (to learn to easily chop an onion, watch my video tutorial)
1 cup chopped celery
1 cup chopped carrots
4 garlic cloves, minced
6 cups vegetable broth (separated, you may not need it all)
1 1/4 cups lentils
1 -14 1/2–ounce can diced fire roasted tomatoes in juice
2-3 T Balsamic glaze
Place chopped onions, celery, carrots, and garlic in a large stock pot and drizzle with 3 tablespoons olive oil. Sauté until veggies soften and begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 25-35 minutes (Cooking time depends on what lentils you use, the black take a little longer) If soup gets too thick pour in a little reserved broth. When lentils are soft place 2 cups soup (mostly solids) into blender and puree until smooth. Return puree to soup in pot; thin soup with reserved broth ½ cup at a time if too thick. Add 2 generous pinches of sea salt, pepper, and 2-3 tablespoons of good quality balsamic glaze.
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