This easy lentil soup recipe is adapted from The First Mess Cookbook by Laura Wright (Avery, 2017). It makes a giant batch of soup – about 10 servings. If you can’t finish it all in a week, freeze half for a snowy day, or halve the recipe. Feel free to stir in some greens (kale, spinach, or chard) at the end if you’d like.
- 3 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- Sea salt
- 1 cup sliced shiitakes (fresh or frozen)
- 4 medium garlic cloves, minced
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
- 1 teaspoon smoked paprika
- Freshly ground black pepper to taste
- 1 cup French green lentils, picked through for stones and rinsed
- 6 cups vegetable stock* (low sodium, if possible)
- 1 14-ounce can crushed tomatoes or tomato sauce (no salt added, if possible)
- 1 14-ounce can diced fire-roasted tomatoes (no salt added, if possible)
- 1 medium sweet potato, cut into 1/2-inch dice
- Optional (to serve): fresh thyme, basil, parsley or cilantro, cubed avocado, sour cream, toasted sourdough, tortilla chips
- Heat the oil in a large heavy-bottomed pot (I use a Dutch oven) over medium-low heat and add the onion, carrots, celery, and 1/4 teaspoon salt. Stir to coat and cook until the vegetables are softened, about 7 minutes.
- Add the shiitakes and cook for another 2 minutes (a little longer if using frozen). Stir in the garlic, thyme, paprika, and black pepper and cook for 1 minute. Add the lentils, stock, and tomatoes. Raise the heat to high, cover tightly with a lid, and bring to a boil.
- Add the sweet potatoes, reduce the heat to low, and simmer with the lid ajar until the lentils and sweet potato are cooked through**, 25-30 minutes. Season with pepper and 1/4-1/2 teaspoon of salt, or to taste.
- To serve, garnish with fresh herbs and extra black pepper. Serve with avocado, sour cream, bread, or tortilla chips, if desired.
- *I use a 1-quart container of stock plus 2 cups of water.
- **The cooking time of lentils depends on their age: the older they are, the longer they’ll take. Be sure to buy your lentils at your store’s bulk bin or anywhere that has high turnover.
- Serving Size: 1 serving
- Calories: 171
- Sodium: 384 g
- Carbohydrates: 26.8
- Fiber: 9.3 g
- Protein: 7.3 g
- Cholesterol: 0 g