Today I am sharing my delicious and simple Lentil Soup Recipe. I have memories of my Mother making this soup for me as a young girl. Especially during the Lenten season when Catholics were not allowed to eat meat on Friday’s. To be honest, back then, my brother and sisters and I did not really like this soup very much. We would often wait up and order a pizza with cheese and sausage to be delivered right around midnight because it was technically Saturday, when we could eat meat again. A lot has changed since then, and now we all love eating lentil soup. And, the thought of staying up until midnight to eat a pizza before bed is ludicrous to all of us.
Lentils are low in calories, rich in iron and folate and an excellent source of plant based protein. Lentils are packed with B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of fiber.
These nutritious little beans when prepared with the right touch of spices can make a flavorful meal that you will be enjoying for days afterwards. This lentil soup does not take long to make because you do not have to soak the beans which allows you to have it ready to serve within an hour.
There are several types of lentils- green, brown, red, and yellow. I prefer to make this soup with either the brown or green lentils.
Lentil Soup Recipe Ingredients
- 2 boxes of Organic Beef Broth
- 1 medium yellow onion chopped
- 2 stalks of celery chopped
- 2-3 bay leaves
- 1 Package of dried Green or Brown Lentils (rinsed and drained)
- 4 cloves garlic minced
- 1/4 cup Olive Oil
- 2-3 carrots chopped
- 1 tablespoon fresh chopped parsley
- Sea Salt, Pepper, Rosemary, Thyme, to taste
Directions
In a large soup pan heat the olive oil. When heated add the onion, carrots, celery, and garlic, sauté until softened. Pour in the two containers of beef broth. Add your rinsed and drained lentils, the 2-3 bay leaves, fresh parsley, and season with sea salt and pepper, then add a dash of dried rosemary, and a dash of dried thyme. Let simmer on your stove for around 40 minutes until the beans are softened. Remember to remove the bay leaves before serving.
A hearty lentil soup is like putting comfort in a bowl and serving it up, Enjoy!
Yum! Great dish when it is cold out!
Its great hearing from you! Those days when we were young seem so long ago but they were special. I know how much you enjoy your lentils. I have many soup recipes on the blog if you are looking for anything new to try.
Call you soon!
Nancy
This looks both delicious and easy to make! Thank you for sharing!
Hello Michele,
Its also a great nutritious meal! I enjoy making soup on cold days.
Have a great week,
Nancy
Love this, great recipe and photos. I like how you and your siblings ordered pizza at midnight, so cute!
Hello Peta,
Yes, I have many fond memories of growing up. Having two sisters and one brother in a two bedroom house it was very hard to keep any secrets.
Thanks for visiting my blog,
Nancy
I follow Tim Ferris who wrote the 4-Hour Body and he urges everyone to eat a lot of protein for breakfast. So he says, “Eat lentils — 18 grams of protein in a cup and a couple of eggs and you’ll have eaten 30 grams of protein for breakfast — which cuts your cravings down in the afternoon.”
So thank you for this recipe — I’ll be eating lentils for breakfast tomorrow!
Wendy
Hi Wendy,
Thank you for this information. Now I love eating lentils even more! I will admit they had to grow on me as I didn’t like them as a child but they are always in my pantry.
Have a Wonderful Week!
Nancy