This Rustic Lentil and Vegetable Soup is a hearty and satisfying option when you need filling dinner recipes. It’s packed with flavor and nutritious ingredients, making it perfect for a cozy night in.
Key Ingredients & Substitutions
- Lentils: Brown or green lentils work best. Avoid red lentils as they break down too much.
- Vegetables: Use a mix of carrots, celery, and onion. Feel free to add bell peppers, zucchini, or spinach.
- Broth: Vegetable broth is ideal. Water with a bouillon cube can also work in a pinch.
- Tomatoes: Crushed tomatoes add depth. Diced tomatoes are a good substitute.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can crushed tomatoes
- 6 cups vegetable broth
- 1 cup brown or green lentils, rinsed
- 1 bay leaf
Spices:
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 6
- Calories per serving: Approximately 250
- Tools Needed: Large pot or Dutch oven, chopping knife, cutting board.
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables soften.
2. Add Garlic and Spices
Stir in the minced garlic, dried thyme, dried oregano, salt, and pepper. Cook for another minute until fragrant, being careful not to burn the garlic. This builds a strong flavor base for your filling dinner recipes.
3. Combine Remaining Ingredients
Pour in the crushed tomatoes and vegetable broth. Add the rinsed lentils and the bay leaf. Stir everything together well.
4. Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
5. Adjust Seasoning and Serve
Remove the bay leaf before serving. Taste the soup and adjust salt and pepper if needed. Ladle your warm, filling dinner recipes into bowls.
Variation Ideas
- Add a handful of fresh spinach or kale during the last 5 minutes of cooking.
- Stir in a tablespoon of balsamic vinegar at the end for brightness.
- Top with fresh parsley or cilantro for extra flavor.
Storage Instructions
You can store leftover Rustic Lentil and Vegetable Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This makes for excellent meal prep for future filling dinner recipes.
Frequently Asked Questions (FAQ)
Q: Can you freeze this soup?
A: Yes, this soup freezes beautifully. Store it in freezer-safe containers for up to 3 months.
Q: Do you need to soak the lentils?
A: No, brown and green lentils do not require soaking before cooking. Just rinse them well.
Q: What if the soup is too thick?
A: You can add a little more vegetable broth or water to reach your desired consistency.
Q: Can you use different vegetables?
A: Absolutely! Feel free to include bell peppers, zucchini, or potatoes for variety.
Q: Is this soup gluten-free?
A: Yes, this Rustic Lentil and Vegetable Soup is naturally gluten-free.
Q: What do you serve with this soup?
A: A slice of crusty bread or a simple side salad pairs wonderfully with this filling dinner recipe.