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Last Updated on February 21, 2021 by Jess
A girl can do a lot with a cast iron Dutch oven (this one is from The Lodge is my favorite) and a wooden spoon. If I had to keep just two kitchen “gadgets,” those would be it. If you take a gander at my cooking page, you’ll see that I simply adore soup of all kinds and a cast iron Dutch oven is a must if you’re a soup lover. Classics like chicken noodle and a kitchen sink vegetable soup (Check out that recipe, it’s a pantry item soup that’s just to die for!) are my go to, but I’ve been trying to branch out as well.
When COVID hit, I found myself cooking more and feeling inspired to try new ingredients. I picked up lentils and gave them a try. First, I made a salad. It was okay. Went to lentil “meatballs” and it got better. Finally, I tried a warm my soul lentil soup, and I was sold. It was so easy to put together, filling, delicious, and easy on the pocketbook. What’s not to like, right?
Your Ingredients
- 2-3 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 1 1/2 teaspoons minced garlic
- 2 cups dried green lentils
- 1 15.5 ounce can diced tomatoes with salt, undrained
- 5-6 cups chicken stock
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander
- 1 1/2 tablespoon paprika
- pepper, to taste
Your Steps to Warm Your Soul Lentil Soup
In a dutch oven, heat olive oil over medium heat. Once hot, add onion, celery, carrots, and minced garlic. Saute until soft, about 8 minutes. Stir in remaining ingredients.
Raise the temperature to medium-high and heat the mixture to a boil. Lower the temperature to a simmer. Cook for 35-40 minutes, until the lentils are cooked through.
Use an immersion blender to blend on high about 6-10 pulses. Alternatively, you can remove a few cups of the soup and blend it in a regular blender. If you do this, mix back in. This will thicken the soup and add a richness to it.
Check the salt and pepper, adding more to taste. Ultimately, you can serve it immediately or allow to cool and eat later in the week (yay for meal prep!)
Warm My Belly Lentil Soup
Ingredients
- 2-3 tablespoons olive oil
- 1 onion chopped
- 3 carrots diced
- 3 celery stalks diced
- 1 1/2 teaspoons minced garlic
- 2 cups dried green lentils
- 1 15.5 ounce can diced tomatoes with salt undrained
- 5-6 cups chicken stock
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander
- 1/2 tablespoon paprika
- pepper to taste
Instructions
- In a dutch oven, heat olive oil over medium heat. Once hot, add onion, celery, carrots, and minced garlic.
- Saute until soft, about 8 minutes.
- Stir in remaining ingredients.
- Raise the temperature to medium-high and heat the mixture to a boil.
- Lower the temperature to a simmer and cover. Cook for 35-40 minutes, until the lentils are cooked through.
- Use an immersion blender to blend on high about 6-10 pulses. Alternatively, you can remove a few cups of the soup and blend it in a regular blender. If you do this, mix back in. This will thicken the soup and add a richness to it.
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