Hearty Lentil Soup

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A hearty lentil soup recipe that is full of wholesome vegetables and lentils. Packed with flavor, you’re going to love this delicious soup.

Prep Time20

Cook Time1

Course: Soups

Cuisine: European

Diet: Vegetarian

Servings:

Calories: 365kcal

Author: Jana Dziak

Ingredients

1 ½ cups dried lentils soaked in cool water for 15 minutes, rinsed and drained
1 large onion finely chopped.
2 large carrots peeled and diced
6 cloves garlic minced
1 large potato peeled and diced
1 sweet red bell pepper diced
2 large red tomatoes diced, or 1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
6 cups bone broth or stock chicken, beef, vegetable, or water
3 tablespoons lard or fat/oil of choice divided
2 teaspoons sweet paprika
1 teaspoon cumin
1 teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste
Fresh parsley, chopped (for garnish)
1 tablespoon vinegar (optional, for added tang)

Instructions

Prepare the lentils: Soak lentils for 15 minutes in cool water. Rinse the lentils under cold water and set aside.
Cook the onions and vegetables: In a large pot, heat 2 tablespoons of lard or oil of choice over medium heat. Add the finely chopped onion, diced carrots, celery, and bell pepper. Cook until the vegetables are softened and the onion is translucent, about 5-7 minutes.
Add garlic: Add the minced garlic and cook for another minute until fragrant.
Add tomatoes and tomato paste: Add the chopped fresh tomatoes (or canned diced tomatoes with juice) and tomato paste to the pot. Stir to combine.
Add lentils and broth: Add the rinsed lentils and diced potatoes to the pot. Pour in the vegetable or chicken broth. Add the bay leaf, sweet paprika, and ground cumin. Stir well to combine.
Simmer the stew: Bring to a boil, then reduce heat and let the stew simmer for about 30-40 minutes, or until the lentils and potatoes are tender.
Prepare the roux: In a separate small pan, heat the remaining 1 tablespoon of lard or oil of choice over medium heat. Add the flour and stir constantly to create a roux. Cook for about 2-3 minutes until the roux is lightly browned and has a nutty aroma.
Thicken the stew: Gradually add a ladle of the hot broth from the stew to the roux, stirring constantly to avoid lumps. Once the mixture is smooth, slowly add it back into the stew, stirring well to combine. Continue to simmer for an additional 5-10 minutes until the stew thickens. Taste for salt and adjust to taste. If stew is too thick, add more water. Stir in the vinegar at the very end and remove form heat.
Season and finish: Taste again, season with salt and pepper to taste if required. Ladle the lentil stew into bowls, garnish with freshly chopped parsley, and serve hot. This stew pairs well with crusty bread or a side of rice.

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