Hearty Red Lentil & Vegetable Soup
This Hearty Red Lentil & Vegetable Soup is a game-changer for anyone who thinks they dislike lentils! With an incredible blend of vibrant vegetables, aromatic herbs, and the delightful creaminess of lentils, this soup isn't just a meal—it's an experience. Friends regularly line up to indulge in this rich and thick soup, which is so delicious that even my husband, a notorious soup skeptic, can't resist going for seconds! It's perfect for batch cooking: make a big pot on a cozy afternoon and enjoy it for days; it actually tastes even better the next day. Plus, it freezes beautifully! For those meat lovers out there, a sprinkle of crispy prosciutto and a shower of shaved Parmesan takes it to another level. Grab your favorite warm bread roll and a glass of red wine, and dive into this comforting, soul-satisfying dish. This recipe is the culmination of years of experimentation—trust me, it's worth every minute!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Vegetable stock
1.5 liters (Liquid)
Red lentils
500 g (Thoroughly washed and drained)
Garlic
2 cloves (Minced)
Onions
1.5 large (Diced)
Red capsicum (bell pepper)
1.5 large (Diced)
Carrots
1.5 large (Diced)
Celery
1/4 bunch (Diced)
Spinach
1 bunch (Chopped)
Tomatoes
2 medium (Diced)
Leek
1 large (Chopped)
Mushrooms
200 g (Chopped)
Green beans
250 g (Chopped)
Fresh parsley
1 tablespoon (Chopped)
Fresh oregano
1 tablespoon (Chopped)
Fresh basil
1 tablespoon (Chopped)
Fresh ground pepper
1/2 tablespoon (To taste)
Tomato paste
1.5 tablespoons (N/A)
Salt
To taste (N/A)
Shaved Parmesan cheese
To garnish (N/A)
Prosciutto
250 g (Thinly sliced (optional))
Instructions
1
In a large pot, combine the vegetable stock, red lentils, salt, pepper, diced onions, and minced garlic. Bring the mixture to a boil over medium-high heat.
2
Once boiling, reduce the heat to low, cover the pot, and allow it to simmer.
3
While the soup is simmering, prepare your vegetables. Add them to the pot in this order: diced carrots, chopped green beans, sliced leek, diced celery, diced red capsicum (bell pepper), chopped spinach, diced tomatoes, and chopped mushrooms.
4
Stir in the tomato paste and continue to simmer with the lid on, stirring every 10-20 minutes.
5
Cook the soup for approximately 60 to 90 minutes, or until the lentils have broken down and the mixture has thickened. If the soup becomes too thick, feel free to add a bit of water.
6
After the lentils have broken down, stir in the chopped parsley, oregano, and basil, and let it simmer for an additional 10 minutes.
7
Turn off the heat and let the soup sit covered until it cools. For the best flavor, refrigerate overnight before serving. However, it's still delicious if eaten right away.
8
Before serving, top each bowl with shaved Parmesan cheese and, if desired, a sprinkle of crispy prosciutto for added flavor.
9
Serve with a warm, crusty bread roll and a glass of your favorite red wine. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary base of this Hearty Red Lentil & Vegetable Soup?
The soup is based on a combination of vegetable stock and red lentils which break down during the cooking process to create a thick, creamy consistency.
How long does it take to cook the soup until the lentils break down?
It typically takes between 60 to 90 minutes of simmering for the red lentils to fully break down and thicken the mixture.
Can I make this soup in advance?
Yes, this soup is perfect for making ahead. It actually tastes even better the next day after the flavors have had time to meld in the refrigerator.
Is this red lentil soup suitable for freezing?
Absolutely! This soup freezes beautifully, making it an excellent choice for batch cooking and meal prep.
What should I do if the soup becomes too thick while simmering?
If the soup becomes thicker than you prefer, simply add a bit of water or extra vegetable stock to reach your desired consistency.
What are the recommended garnishes for this dish?
The recipe recommends topping each bowl with shaved Parmesan cheese and a sprinkle of crispy prosciutto for added depth and flavor.
How should I prepare the red lentils before cooking?
The red lentils should be thoroughly washed and drained before being added to the pot with the stock.
Is this soup vegetarian-friendly?
Yes, the base soup is vegetarian. Just ensure you omit the optional prosciutto garnish to keep it fully vegetarian.
Can I make this recipe vegan?
To make this soup vegan, omit both the Parmesan cheese garnish and the optional prosciutto.
Which fresh herbs are used in this recipe?
The recipe calls for one tablespoon each of fresh chopped parsley, oregano, and basil, added near the end of the cooking process.
When should the fresh herbs be added to the pot?
Add the fresh parsley, oregano, and basil after the lentils have broken down, then let it simmer for an additional 10 minutes.
What vegetables are included in this soup?
The vegetable medley includes carrots, green beans, leek, celery, red capsicum, spinach, tomatoes, and mushrooms.
Do I need to sauté the onions and garlic first?
In this specific recipe, the onions and garlic are combined directly with the stock and lentils and brought to a boil together.
What is the best way to serve this soup?
Serve it hot with a warm, crusty bread roll and optionally a glass of your favorite red wine.
How often should I stir the soup while it simmers?
It is recommended to stir the soup every 10 to 20 minutes to prevent the lentils from sticking to the bottom as they thicken.
Can I use dried herbs instead of fresh?
Yes, you can use dried herbs, but remember that dried herbs are more potent; use about one-third of the amount called for in fresh herbs.
What type of mushrooms should I use?
The recipe doesn't specify a type, but common button mushrooms or cremini mushrooms work perfectly for this hearty texture.
How many cloves of garlic are in this recipe?
The recipe calls for 2 minced cloves of garlic.
Is the order of adding vegetables important?
The recipe suggests adding prepared vegetables while the stock and lentils are simmering to ensure everything cooks evenly.
What role does tomato paste play in the soup?
Tomato paste adds a concentrated umami flavor and helps deepen the color and richness of the broth.
How much vegetable stock is required?
You will need 1.5 liters of liquid vegetable stock for this recipe.
Can I substitute the red lentils with green or brown lentils?
Red lentils are preferred because they soften and disintegrate into a puree; green or brown lentils will hold their shape and change the texture significantly.
How much spinach is used?
The recipe uses one whole bunch of chopped spinach, which provides a significant nutrient boost.
What kind of wine pairs well with this soup?
A medium-bodied red wine is recommended to complement the earthy flavors of the lentils and vegetables.
Should the pot be covered during simmering?
Yes, keep the pot covered while simmering to retain moisture, only removing the lid to stir periodically.
Is this soup a good option for people who don't usually like lentils?
Yes, the description notes it is a game-changer for lentil skeptics due to its creamy texture and rich blend of aromatic vegetables.
How many onions does the recipe call for?
The recipe specifies 1.5 large onions, diced.
What is the suggested amount of black pepper?
The recipe suggests 1/2 tablespoon of fresh ground pepper, though you can adjust this to taste.
How should the leek be prepared?
One large leek should be chopped and added to the pot along with the other vegetables.
Can I add more salt if needed?
Yes, salt is added 'to taste,' so you should adjust it based on the saltiness of your vegetable stock and personal preference.