Rich lentil soup – shush

This wonderful lentil soup is easy, healthy and so delicious! Simple pantry ingredients quickly blend together on the stovetop to create delicious and economical night meals.

Hearty and nutritious lentil soup

I’m really a soup fool…it’s a delicious food. It is also easy to make, usually nutritious, full of flavor, and makes wonderful leftovers. Needless to say, I made a lot of soup. And, this hearty lentil soup checks all standards for good soup.

My version is simple and simple, but it gradually turns into such a satisfyingly dense and incredibly delicious dish. I love it using the vegetables and basic pantry that I have always had on my hands. It’s very economical and produces a nice batch that freezes well and makes delicious leftovers. It is also full, healthy and straightforward. If you haven’t made lentil soup regularly, please remind me it exists. And you should definitely do that.

The ingredients needed to make this hearty lentil soup

• Lentils
• onion
• carrot
• celery
• garlic
• Broken tomatoes
• Tomato sauce
• olive oil
• Chicken or vegetable soup
• Cumin
• chili
• Salt and pepper

How to make hearty lentil soup

1. Stir-fried vegetables. In a large pot over medium heat, cook the diced onions, carrots, celery and garlic in olive oil until the vegetables are tender. Add seasonings and cook for another minute or two.
2. Add the rest of the soup ingredients. Add lentils, tomatoes, chicken soup. Stir to combine.
3. Low fire. Bring to a boil, then reduce to low heat and cook for 30-40 minutes, or until the lentils are tender to your preference.
4. Check consistency. If you like thin soup, add some extra chicken soup. If you prefer a thicker consistency, use an immersion stirrer and give it some pulses. Alternatively, you can put a cup of soup in a blender and rotate it.
5. Serve. If needed, add juice from lemon or red wine vinegar to the soup – the sour will add a bright flavor to your sorting soup. Season with salt and pepper or other spices. enjoy!

Tips and suggestions

What type of lentil soup should I use?

• Tan: This is the most common breed. If you see these in the grocery store and the packaging is just “lentils”, it’s likely that brown lentils. They have a mild earthy scent. These are good in soups, stews and vegetarian burgers.
• Green Lentils: These resemble brown lentils, but have more flavor – slightly peppery. They maintain good shape and are good in salads and side dishes with a stronger flavor.
• Red Lentils and Yellow Lentils: These colors come in a variety of colors and smaller lentils are sold. They are both sweet and nutty and are common in Indian and Middle Eastern dishes. Since they split and break down more than other lentils, they do work well in soups and stews and casseroles and serve as thickeners. These cook faster than brown and green lentils, so they should be added with 15-30 minutes left in cooking time.
• Professional Lentils: Usually much smaller than other types of Lentils. They are earthy and are very beautiful, so they are the ideal foundation for salads, or a side dish for protein

Do you have to soak the lentils before cooking?

Lentils canned and dried. If you need a quick side dish or salad, the canned version is great. If you are making a lentil soup or stew, you definitely want to use the dry version. You don’t need to soak the lentils before cooking, but you need to rinse them. Dried lentils can be cooked in less than an hour. They don’t need to absorb all cooking liquids, such as rice. You may want to test them during the cooking process to determine how you like them.

Are lentils healthy?

Lentils are rich in fiber, protein, folic acid and vitamins and minerals. They are a simple, affordable ingredient that can be added to many different types of meals.

More delicious lentil recipes: