This is The Organic Kitchen’s “Hearty Lentil Soup”. It is gorgeous, filling, nutritious, high protein, vegan/vegetarian and dairy/gluten free!
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Hearty Lentil Soup on a brown and white bowl with gold spoon garnished with basil

 

The Magic of The Mirepoix!

Like many soups we start with a ‘mirepoix’ which is the French word for a common soup base of onion, carrots and celery. Even though there is a little chopping involved, I still consider this recipe to be very easy!

Chopped carrots, celery, onions and black lentils to be used in Hearty Lentil Soup!

The Lentils:

I use organic black beluga lentils in my soup, but any color you prefer will work. The black beluga are considered “the caviar” of lentils. They are higher in protein than other lentils and stay a little firmer when cooked.

Four photos showing how to make Hearty Lentil Soup!

It’s All About That Base!

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.

Hearty Lentil Soup in a white and brown holiday bowl with gold spoon garnished with basil

Finishing!

Take this soup from good to extraordinary by adding some amazing sea sea salt and balsamic glaze.

A bottle of balsamic glaze to be used in Hearty Lentil Soup

 

 Freeze it and Enjoy All Fall and Winter!

This soup feeds a lot of people, which is great. I have served it for luncheons, showers etc and it goes quite a long way. But when I am not feeding a crowd, I make a batch and freeze half of it in mason jars and use as needed for months!

A bowl Hearty Lentil Soup with basil in the background

 

The Recipe: Hearty Lentil Soup!

 

Tips and what you need: you will need a nice stock pot, a good knife, balsamic glaze and sea salt. I buy the tub because it’s a money saver! I also use Black Beluga Lentils.

5 from 4 votes
Print
Hearty Lentil Soup!
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

A hearty soup that can be made ahead and frozen. Tastes great served over chicken breasts too. 

Course: Soup
Cuisine: French
Keyword: easy dinner recipe, freezer friendly
Servings: 8 servings
Author: Linda Spiker
Ingredients
Ingredients:
  • 3 tablespoons extra–virgin olive oil
  • 2 cups white onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 4 garlic cloves, peeled and minced
  • 6 cups vegetable broth, separated, you may not need it all
  • 1 1/4 cups lentils, I use black beluga
  • 14 1/2 oz can diced fire roasted tomatoes in juice
  • 2-3 Tablespoons Balsamic glaze
  • Sea salt
  • Pepper
Instructions
  1. Place chopped onions, celery, carrots, and garlic in a large stock pot and drizzle with 3 tablespoons olive oil.
  2. Sauté on med/high heat until veggies soften and begin to brown, about 15 minutes.
  3. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil.
  4. 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)
  5. 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.
  6. 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.
  7. Serve

 

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Post tags: gluten free, dairy free, vegan