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Brown Lentil Soup

Brown Lentil Soup

This Brown Lentil Soup is a robust and comforting dish that delivers a profound depth of flavor, combining earthy lentils with aromatic vegetables and a touch of bright acidity. Perfectly balanced in texture, it's both a rustic stew and a smooth bisque, making it an easy weeknight meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons Olive Oil, extra virgi
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Dried Rosemary, crushed
  • ¼ teaspoon Red Pepper Flakes (optional)
  • 1 ½ cups Brown Lentils, rinsed thoroughly
  • 8 cups Vegetable Broth, low sodium
  • 1 can (14.5 ounces) Diced Tomatoes, undrained
  • 2 tablespoons Tomato Paste
  • 1 large Bay Leaf
  • 2 tablespoons Red Wine Vinegar or fresh Lemon Juice
  • Salt and freshly ground Black Pepper, to taste
  • Fresh Parsley or Cilantro, chopped, for garnish

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes until the vegetables soften.
  2. Add garlic, thyme, rosemary, and red pepper flakes. Cook for another 1-2 minutes.
  3. Stir in the tomato paste and diced tomatoes. Cook for 3-4 minutes to caramelize the tomato paste.
  4. Add the brown lentils and vegetable broth. Stir to combine all ingredients.
  5. Add the bay leaf, bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes until the lentils are tender, stirring occasionally.
  6. Optional: Blend a portion for a smoother texture with an immersion blender and return it to the pot.
  7. Remove the bay leaf. Stir in the red wine vinegar or lemon juice, adjusting seasoning with salt and pepper.
  8. Ladle the soup into bowls and garnish with fresh parsley or cilantro.

Notes

This soup stores well in the refrigerator for up to 4-5 days and can be frozen for up to 3 months. Reheat gently and adjust thickness with broth as needed.