Hearty Vegetarian Lentil Soup Recipe

Name: Hearty Vegetarian Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Roma Tomatoes; 2 Tablespoons Olive Oil; 1 cup Finely Diced Yellow Onion; 2 stalks Celery, Finely Diced (2 Stalks Should Yield About 1/2 Cup); 2 whole Medium Carrots, Peeled And Finely Diced (2 Should Yield About 1/2 Cup); 2 teaspoons Kosher Salt; 16 ounces, weight Dry Lentils, Rinsed; 2 quarts Vegetable Broth; 1/2 teaspoons Ground Coriander; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Ground Black Pepper; 1/4 cups Minced Flat Leaf Parsley, For Garnish; White Cheddar Crackers, For Serving (optional)

Servings: persons

3 whole Roma Tomatoes
2 Tablespoons Olive Oil
1 cup Finely Diced Yellow Onion
2 stalks Celery, Finely Diced (2 Stalks Should Yield About 1/2 Cup)
2 whole Medium Carrots, Peeled And Finely Diced (2 Should Yield About 1/2 Cup)
2 teaspoons Kosher Salt
16 ounces, weight Dry Lentils, Rinsed
2 quarts Vegetable Broth
1/2 teaspoons Ground Coriander
1/2 teaspoons Ground Cumin
1/2 teaspoons Ground Black Pepper
1/4 cups Minced Flat Leaf Parsley, For Garnish
White Cheddar Crackers, For Serving (optional)

1
Bring a medium saucepan of water to a rapid boil. And prepare a large bowl of ice water.
2
Score an X on the bottom of each tomato. One at a time, with a slotted spoon, drop a tomato into the water for about 30 seconds. Remove it immediately to the ice water and repeat with the remaining tomatoes. Set tomatoes aside.
3
Once the tomatoes are cool enough to handle, peel off the skin and dice the tomatoes. Discard the skin and any messy seeds.
4
In a large Dutch oven over medium heat, add in the two tablespoons of olive oil.
5
Once hot, add in the onions, celery, carrots and two teaspoons kosher salt. Stir and let the vegetables sweat for 6-8 minutes.
6
Add in the rinsed lentils, the tomatoes, vegetable broth, coriander, cumin and black pepper. Stir, cover and bring to a boil before reducing to low and simmering for 40 minutes.
7
Remove 1/3 of the soup into a blender and pulse two to three times. Transfer the blended soup back into the pot, stir and serve garnished with the parsley.
8
This soup was adapted from Alton Brown's Lentil Soup 2006.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 whole Roma Tomatoes, 2 Tablespoons Olive Oil, 1 cup Finely Diced Yellow Onion, 2 stalks Celery, Finely Diced (2 Stalks Should Yield About 1/2 Cup), and more.

Yes, Hearty Vegetarian Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hearty Vegetarian Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions