Fall is here and a warm, hearty soup is the perfect (and healthy!) comfort food. I love preparing a soup on Sunday afternoon and letting it simmer for a few hours – it’s an easy dinner for the evening, a few days worth of lunch for the week, and it makes the house smell divine.
This lentil and veggie soup is a nutritional powerhouse – combining the nutrients, protein, good carbs and fiber in lentils with the antioxidant power of veggies. Use this recipe as a guide and method to making lentil soup, and add any herbs, spices or veggies that you’d like.
Green Lentils (a.k.a. French Lentils) are a sturdy lentil and hold up well to a long cooking time. They will cook through but retain their firmness after about 45 minutes of simmering in this soup. Red lentils are much softer and will yield a “mushier” soup if you prefer that texture. I tend to stick to the green lentils in soups.
If waiting longer than one hour to serve, leave the soup pot on the oven but turn the burner to the lowest setting. You can leave it on the stove for 2-4 hours.
Optional: Add a handful of chopped greens, like spinach or kale, to piping hot soup a few minutes before serving for even more nutrients and fiber.
*The amount of salt you need will depend on what type of stock you use. Start with one teaspoon and add more to taste if desired.
**Adding the onion half to the simmering soup will add a lot of flavor without adding the texture of tons of chopped onion in your soup. You can also chop the entire onion and add it if you really love onions, or just peel and half the onion and leave both haves in to simmer and discard them if you don’t care at all for the texture of onions.