Leftover Lentil Soup
From Leftovers to Lovely: A Hearty Leftover Lentil Soup Recipe
Got leftover lentils staring back at you from the fridge? Don’t let them go to waste! This Leftover Lentil Soup is the perfect way to transform those cooked lentils into a comforting, flavorful, and incredibly easy meal. It’s a fantastic recipe for a busy weeknight, a cozy weekend lunch, or even a light dinner. We’re all about reducing food waste here at Resoupies, and this recipe embodies that spirit perfectly.
This isn’t just about using up leftovers; it’s about creating something delicious. The beauty of this soup lies in its simplicity. A base of sautéed onions, combined with a medley of fresh vegetables, and then boosted by the hearty goodness of lentils – it’s a winning combination. Feel free to adapt the vegetables to what you have on hand – that’s the beauty of a soup like this!
What makes this Leftover Lentil Soup special?
- Quick & Easy: Ready in under 40 minutes!
- Healthy & Nutritious: Packed with protein, fiber, and vitamins.
- Versatile: Easily customizable with your favorite vegetables and seasonings.
- Budget-Friendly: A great way to use up leftovers and reduce food waste.
- Flavorful: A comforting and satisfying soup that the whole family will love.
Tips for the Best Leftover Lentil Soup:
- Don’t be afraid to experiment with vegetables: Swap out the carrots, turnips, or zucchini for other veggies like potatoes, sweet potatoes, or spinach.
- Adjust the seasoning to your liking: Add a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice for brightness.
- Use a good quality broth or water: This will add depth of flavor to the soup.
- For a creamier soup: Blend a portion of the soup with an immersion blender before serving.
Frequently Asked Questions
Q: What kind of lentils work best in this soup?
A: Any type of cooked lentil will work! Brown, green, red, or even French lentils are all great options.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Sauté the onions first, then combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I freeze this soup?
A: Yes! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Q: I don’t have all the vegetables listed. What can I substitute?
A: Feel free to use whatever vegetables you have on hand! The key is to have a good mix of flavors and textures.
Q: Can I add meat to this soup?
A: Certainly! Cooked sausage, chicken, or ham would all be delicious additions.
We hope you enjoy this simple and satisfying Leftover Lentil Soup! It’s a perfect example of how delicious and resourceful cooking can be.
Leftover Lentil Soup
Ingredients
- 2 medium onions Can use any type of onion
- 2-3 stalks celery Use the sweet and green parts
- 2 medium carrots
- 1/2 large turnip Adjust to taste
- a few small zucchini
- 2-3 cups cooked lentils And their cooking liquid
- a handful basil Fresh basil, chopped
- to taste salt or tamari/soy sauce
Instructions
- Chop two onions and saute in oil for 5-10 minutes.
- Cut celery, carrots, turnip and zucchini into two-inch chunks. Add to your food processor and chop finely. Really, you can cut them in any shape you like, allowing longer cooking time for larger pieces.
- Add chopped vegetables to pot.
- Add cooked lentils.
- Cover with water.
- Chop basil and add to pot.
- Add salt or tamari/soy sauce to taste.
- In the pressure cooker, steam for 5 minutes. In a conventional pot, heat to boil and simmer for 15 minutes. Add basil for the last 5 minutes.
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