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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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!
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.
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.
Take this soup from good to extraordinary by adding some amazing sea sea salt and balsamic glaze.
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!
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.
A hearty soup that can be made ahead and frozen. Tastes great served over chicken breasts too.
- 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
Place chopped onions, celery, carrots, and garlic in a large stock pot and drizzle with 3 tablespoons olive oil.
Sauté on med/high heat 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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Post tags: gluten free, dairy free, vegan
This recipe is awesome! Super easy and surprisingly flavourful considering there aren’t many ingredients. I used 3 cups of stock cause i prefer a thicker soup. I also doubled the fire roasted canned tomatoes
Thanks. Glad you liked it!
What is Balsomic glaze
Fran Balsamic glaze a a reduced balsamic vinegar. I provide a link in the post which shows you exactly what it is. Just click on the highlighted link that says “Balsamic Glaze” 🙂
Delicious! I just posted on Facebook.
YUM! Glad I found you and black lentils. Mine cooked down to brown, but still… good stuff. I made as written, except leeks instead of celery. Hard to eat just one bowl, and I can only imagine how lovely this will taste tomorrow! Delicious! Will be surfing this site for more ideas 🙂
Thanks Heidi, so glad you liked it!
Made the soup and really like it! Thank you!
I just bought black beluga lentils, can’t wait to try this soup. Can I use balsamic vinegar instead of glaze ?
I suppose you could, but it won’t have the same punch. Glaze is a concentrated form balsamic vinegar, thick and syrupy instead of watery. Hope that helps 🙂
I found balsamic glaze to be expensive but you can make balsamic vinegar glaze yourself, i found this DIY online – that said use 2 cups of balsamic vinegar with 1/2 cup brown sugar over medium heat.
Hi Linda, thanks for your comment. You are correct! You certainly can make it yourself by slowly reducing good quality balsamic vinegar until it has a syrupy consistency, that said there is no need for all that sugar though! Especially for this soup. I hope you try the soup and enjoy it:)