This lentil vegetable soup is not only super healthy and good for you, it is delicious. Lentils are high in protein, fiber, thiamine, niacin and Vitamin B6. They are a great substitute for meat.
Lentils do not require to be soaked over night. All you have to do is wash them very well and simmer them for about 20 minutes. Make sure you remove all the debris before you start cooking them.
We will be using brown lentils for this recipe because they will soften and not turn into much — that is if you do not overcook them.
We make this soup at the restaurant every day and people love it. It is loaded with carrots, potatoes, bell pepper and tomatoes. It also happens to be vegan. I promise you will be totally satisfied with this delicious soup.
This is what you are going to need to make this super nutritious and delicious lentil vegetable soup –
8 oz. dried brown lentils
1/2 of a small yellow or white onion — finely chopped
4 garlic cloves — minced
1 jalapeño — seeded, membrane removed, finely chopped (optional)
1 teaspoon ground cumin
1/2 bell pepper — chopped
2 small carrots — peeled and sliced
1 medium potato — peeled and diced
1 cup chopped tomatoes
3 thyme sprigs
1/2 teaspoon dried oregano
Chopped parsley for garnish
Salt & Pepper
Wash the lentils in a colander, under running water and remove all of the dirt. Place them in a pot and add about 3 inches (7.5 cms) of water. Add some salt and simmer for about 20 minutes.
Pour some oil in a skillet and heat. Add the onions and cook for 7 to 8 minutes, stirring frequently, until the onion in translucent. Add the garlic and jalapeño and mix. Cook stirring frequently for about a minute until you can smell the garlic.
Make a well in the middle and add a little more oil. Add the cumin and cook it, mixing it with the onion and garlic for about a minute. Stir constantly.
Add the remaining veggies and mix in well. Cook the vegetables for about 5 to 6 minutes.
Skim the foam from the top of the lentils and discard it. Add the sautéed vegetables and mix. Wash done the skillet with about 1 extra cup of water and add to the pot.
Add the thyme and oregano — rub the oregano leaves between your palms when adding to the soup. Generously add black pepper. Taste for salt and adjust.
Simmer for another 15 to 20 minutes, until the potatoes and carrots are cooked through and the lentils are soft but not destroyed. Do not overcook.
Serve with some parsley on top and enjoy.