Warm Comforting, and Healthy Lentil Soup
Cozy Up with Dr. Janet’s Lentil Soup: A Mediterranean Delight
As the days get shorter and the weather cools down, there’s nothing quite like a hearty, flavorful soup to warm you from the inside out. Today, we’re sharing Dr. Janet’s Lentil Soup – a vibrant Mediterranean recipe packed with nutrients and bursting with flavor. This isn’t just any lentil soup; it’s a comforting, wholesome meal that’s both easy to make and incredibly satisfying.
Dr. Janet’s recipe focuses on fresh ingredients and simple techniques, allowing the natural flavors of the lentils, vegetables, and herbs to shine. French green lentils are the star of the show, offering a slightly firm texture and delicate flavor that holds up beautifully in this soup. The addition of plum tomatoes and a touch of Parmalat chopped tomatoes adds a lovely sweetness and depth.
What makes this lentil soup special?
- Mediterranean Flavors: The combination of lentils, olive oil, and fresh vegetables creates a truly authentic Mediterranean taste.
- Nutrient-Rich: Lentils are a fantastic source of protein, fiber, and iron, making this soup a healthy and filling meal.
- Easy to Make: With a relatively short cook time, this soup is perfect for busy weeknights.
- Versatile: Feel free to customize this soup with your favorite vegetables or herbs. A squeeze of lemon juice at the end adds a bright, fresh finish.
Tips for the Perfect Soup:
- Lentil Selection: French green lentils (also known as du Puy lentils) are recommended for their flavor and texture, but brown or red lentils can be substituted if needed. Keep in mind that red lentils will break down more and create a creamier soup.
- Vegetable Prep: Don’t skimp on chopping the vegetables! Uniformly sized pieces will cook evenly and create a more appealing texture.
- Simmer Time: Allowing the soup to simmer for at least 15 minutes allows the flavors to meld together beautifully.
Frequently Asked Questions:
- Can I make this soup ahead of time? Absolutely! Lentil soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
- Is this soup vegetarian/vegan? This recipe is vegetarian. To make it vegan, simply omit the Parmesan cheese garnish.
- What can I serve with this soup? Crusty bread for dipping is a classic pairing. A simple green salad also complements the soup nicely.
- Can I use different herbs? Feel free to experiment with other herbs like thyme, rosemary, or oregano.
We hope you enjoy this comforting and flavorful Dr. Janet’s Lentil Soup! It’s a recipe that’s sure to become a family favorite.
Dr. Janet’s Lentil Soup
Ingredients
- 1 package French green lentils 16 ounces
- 2 teaspoons sea salt
- 1/3 cup extra virgin olive oil
- 1 bay leaf bay leaf
- 2 stalks celery chopped
- 1 cup onion chopped
- 2 carrots chopped
- 2 plum tomatoes chopped
- 1 carton Parmalat chopped tomatoes 26 ounces
- 2 cloves garlic mashed
- 2 cups kale chopped, stems removed
- 3 cans reduced sodium chicken broth 14 ounces each
- 1/4 teaspoon black pepper freshly ground
- Fresh parsley for garnish, optional
- Parmesan cheese for garnish, optional
Instructions
- Wash lentils and place in a large soup pot. Cover lentils with water and add 1-teaspoon sea salt. Bring to a boil and cook for 5 minutes. Drain and rinse lentils and set aside.
- Heat olive oil in soup pot with bay leaf over medium heat.
- Add in celery, onions, carrots, and garlic and cook for five minutes, stirring occasionally.
- Add in kale and cook until wilted (approximately 5 minutes) then stir in tomatoes.
- Next, add in chicken broth, remaining salt, and lentils to pot. Stir all ingredients and bring to a boil over high heat.
- Reduce heat and simmer for 15 minutes.
- Remove bay leaf before serving. Garnish with fresh parsley and Parmesan cheese, if desired.
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