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Monica Leake

Best Ever Lentil Soup

This Lentil soup is healthy and filling. It's so good on a fall or winter night. Add a squeeze of lemon and garnish with fresh parsley. Serve it with warm french bread to dip. Amazing!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 tbsp olive oil
  • 1 chopped onion
  • 2 cloves garlic
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 tsp thyme
  • 1/2 cup marinara sauce
  • 1 cup cherry tomatoes
  • 2 cups lentils
  • 2 tbsp vegetable base (Better than bouillon) you can also use 2-3 cups of vegetable broth
  • 5 cups water
  • 1/2 cup parsley
  • 1 lemon
  • tsp salt
  • 1 tsp pepper
  • 2 bay leaves

Equipment

  • 1 large heavy bottom pot
  • 1 Blender

Method
 

  1. Heat the oil in a large pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and pepper. Cook, stirring often, until the vegetables are starting to caramelize, about 10 minutes (this step is important as it will add flavor to your soup!).
  2. Stir in the marinera and garlic and cook, until the garlic is fragrant and softened, 2 minutes. Add in the lentils, vegetable bouillon, 5 cups water, thyme, 2 bay leafs, oregano, stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 45 minutes.  
  3. Remove the bay leafs. Blend about half of the soup in a blender until smooth then stir back into the pot. Stir in the fresh squeezed lemon juice and chopped parsley. Garnish with more parsley and lemon. Serve with french bread and enjoy!