Vegetable Lentil Soup

This vegetable lentil soup is a classic that's full of gorgeous produce and tender lentils. Comforting yet bright, with layers of flavor!

Prep Time 2

Cook Time 1 15

Total Time 3 15

Servings people

Calories 476

Author Timothy Pakron

Ingredients

Vegetable Lentil Soup

1 pound French green lentils
1 very large onion diced
Sea salt
Freshly cracked black pepper
2 large carrots diced
3 stalks celery diced
6-10 ounces cherry or Campari tomatoes diced
1 heaping cup potatoes diced (about 8 ounces)
½ cup olive oil
1 bunch parsley divided
2 tablespoons nutritional yeast
1 tablespoon onion powder
1 tablespoon garlic powder
½ tablespoon herbes de provence or dried oregano, crushed
½ tablespoon crushed red pepper flakes less if desired
5 bay leaves fresh or dried
2 tablespoons vegetable bouillon concentrate
2 tablespoons red wine vinegar
2 tablespoons tamari
10 cups water plus more to taste
1-3 large handfuls desired greens such as Swiss chard, kale, or collards, roughly chopped

Fried Garlic Topping

3 tablespoons olive oil
5 fat cloves garlic thinly sliced
1 tablespoon fresh sage leaves thinly sliced (optional)
1 tablespoon fresh thyme leaves optional

Optional Toppings

Cold-pressed extra virgin olive oil
Lemon juice
Fresh dill or desired herbs
Flaky salt

Instructions

Soak the lentils: Place the lentils in a medium bowl and sift through them with your fingers, removing any debris or suspicious-looking items. Then cover with 3 inches of water and soak for 2 hours, or up to overnight. (This step is optional but slightly decreases the cook time and increases nutritional benefits.) When ready to cook, drain the lentils through a fine-mesh strainer and give them a rinse with cold, clean water. Set the strainer back over the bowl to keep draining and move on to the next steps.
Sauté the vegetables: Place a large pot or Dutch oven over medium-high heat and add the oil. Once the oil is hot, add the onions and a pinch of salt and black pepper. Mix well and cook for about 15 minutes, until slightly golden, stirring occasionally. Once the onions have softened, add the carrots, celery, tomatoes, potatoes, and another big pinch of salt and black pepper. Mix well and cook for an additional 10 minutes, stirring every so often.
Season and deglaze: Roughly chop the parsley, and add one large handful (about ¼ cup) to the soup, reserving the rest until the end. Along with the parsley, add the nutritional yeast, onion powder, garlic powder, herbes de provence (or oregano), red pepper flakes, bay leaves, and 1 teaspoon of sea salt, and stir to incorporate. Toast for a minute, then add the vegetable bouillon concentrate, tamari, and red wine vinegar to help deglaze the pan. Mix well, scraping the bottom of the pot to release any browned bits. Cook for 1-2 more minutes to let the flavors marry, stirring often.
Add the lentils and simmer: Add the water and rinsed lentils and mix well. Crack the lid over top and bring to a boil. Once bubbling, remove the lid, reduce the heat to medium low, and gently simmer while you continue to the next step.
Make the fried garlic topping: Add the garlic and oil to a small skillet and place over slightly above medium heat. The oil will heat up and slowly begin to fry the garlic. Once the garlic is just starting to turn light golden brown, about 2 minutes, add the fresh sage and thyme (if using). It may splatter a bit, so be careful! Stir to combine, and cook for an additional minute. Then add directly to the pot of soup.
Add greens and season to taste: Add your desired greens and half of the remaining, reserved parsley to the soup and stir to combine. Cook for a minute, or until the greens are cooked to your liking, then give it a taste. Add additional salt and pepper if needed. You can also add a few splashes of water, to loosen, if desired.
Serve: Ladle into desired serving bowls and top with the remaining chopped parsley and any of the additional, optional toppings you’d like. Enjoy!

Notes

If you don’t have fresh tomatoes, you can substitute them for fire-roasted, canned tomatoes. Just add them later, when you add the water and lentils.

Nutrition