Salt & Honey’s Lentil Soup recipe is here to bring you some of that cozy warmth during these rainy days of winter. This recipe can be executed in less than 30 minutes and is an incredibly family friendly recipe for those weeknight dinners.
By the way, Lentils are a huge recommendation for foods that lower cholesterol!
Lentil Soup Ingredients
- 1 cup lentils, washed and picked over
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 3 carrot, cut into half moons
- 3 stalk celery, diced
- 1 bulb fennel, chopped
- 1 tablespoon tomato paste
- 2 cup hand crushed canned whole tomatoes
- 5 cups vegetable stock
- Bouquet garni (2 sprigs rosemary, 5 sprigs of fresh thyme and 1 bay leaf)
- ½ teaspoon Aleppo pepper
- Salt and freshly ground pepper to taste
Lentil Soup Method
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the garlic, carrot, celery, and fennel. Sauté for another 5-7 minutes until the vegetables begin to soften. Add the tomato paste and cook further for another 2-3 minutes until the tomato paste has turned a deep red brown and has toasted.
Stir in the lentils and cook for 1-2 minutes, coating them with the oil and vegetables.
Add the tomatoes with their juice, vegetable stock, aleppo pepper and bouquet garni.
Season with salt and pepper.
Bring to a boil, then reduce heat to low. Cover partially and simmer for 20-30 minutes, until the lentils are tender but not mushy.
Remove the bouquet garni. Taste and adjust seasoning as needed.
Lentil Soup
4
servingsIngredients
1 cup lentils, washed and picked over
1 tablespoon extra virgin olive oil
1 medium onion, chopped
5 garlic cloves, minced
3 carrot, cut into half moons
3 stalk celery, diced
1 bulb fennel, chopped
1 tablespoon tomato paste
2 cup hand crushed canned whole tomatoes
5 cups vegetable stock
Bouquet garni (2 sprigs rosemary, 5 sprigs of fresh thyme and 1 bay leaf)
½ teaspoon Aleppo pepper
Salt and freshly ground pepper to taste
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, carrot, celery, and fennel. Sauté for another 5-7 minutes until the vegetables begin to soften. Add the tomato paste and cook further for another 2-3 minutes until the tomato paste has turned a deep red brown and has toasted.
- Stir in the lentils and cook for 1-2 minutes, coating them with the oil and vegetables.
- Add the tomatoes with their juice, vegetable stock, aleppo pepper and bouquet garni.
Season with salt and pepper. - Bring to a boil, then reduce heat to low. Cover partially and simmer for 20-30 minutes, until the lentils are tender but not mushy.
- Remove the bouquet garni. Taste and adjust seasoning as needed.
Recipe Video
Notes
- Can swap hand crushed canned tomatoes to 1 14oz can of diced tomatoes.
Looking For More Recipes?
Check out Salt & Honey’s Youtube channel for more recipe, meal prep, and even a behind-the-scenes look of S&H!
Warm up this winter with our cozy Hot Chocolate on our recipe blog!
Meal Prep Guides
Not only do we empower your recipe bank with gems like the Hot Cocoa and Beef Bourguignon but we have also developed a monthly meal prep guide. We utilize seasonal ingredients and the entire guide is centered around dishes with similar components.
Through the use of batch cooking, we want to make cooking easy, delicious and affordable. You can create the entire meal prep guide to plan your whole week or simply pick and choose which dishes resonate with you!
Make sure to check out our Youtube to find which we meal prep guide dishes we’re cooking for the week!
Want some romantic chocolate recipes for Valentine’s Day? Our February meal prep has you covered!
Check out our January meal prep here!
Additional Resources
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Youtube Vlog: Ever wonder what the Catering and Event Production side of world looks like? Our “Beyond The Banquet” vlog series provides a peak through the curtain! We drop monthly short videos of the chaos and serenity behind the business. Come check it out now!