Healthy Lentil Soup

Protein packed lentils and delicious vegetables, this easy lentil soup recipe is bathed in bone broth and finished with a splash of balsamic vinegar.

It’s soup season!

I crave a hot bowl of goodness on these frigid winter days. A bowl of White Bean Soup warms me from head to toe, it’s thick and delicious, not to mention healthy. I also love a good bowl of French Onion Soup, so easy to make at home!

Healthy & Easy Lentil Soup Recipe

But today, it’s all about this easy lentil soup recipe which feeds my craving perfectly. It’s filling, yet it doesn’t leave you overly full feeling.

Unless you ate the whole pot, that might leave you feeling a little uncomfortable. 🙂

You will be completely satisfied with this soup. It makes a perfect meal all by itself, or a really nice addition to your main meal. It’s super healthy, which besides how good it tastes, is what I love about it.

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I wish I could take credit for this amazing recipe, but I can’t. I found this is in one of my favorite books, Bread and Wine: A Love Letter to Life Around the Table with Recipes, by Shauna Niequist.  I’ve adapted it slightly. 

Not only is it flavorful, but it’s really easy to prepare. Make a big pot of this and it’s ready to go for quick lunches or dinner.

Make meal time effortless by prepping this ahead of time and all you have to do is warm it up. Serve it with a quick salad, or some dinner rolls.

That being said, this is a meal that comes together quickly. If you eat lentils regularly, you might even have all the ingredients already.

To start out, you’ll saute’ the vegetables about 15 minutes. Then add the broth, lentils and tomatoes and simmer for about 35 minutes or so (see complete instructions in the recipe card below).

Dinner in under an hour, plus, you will have leftovers!! Eat it during the week, or freeze it for later.

This recipe is easily halved if you don’t want a ginormous pot of soup. 🙂

It’s all about that broth in this easy lentil soup recipe

One more thing I do to ramp up the health benefits of this easy lentil soup recipe is use bone broth.

Bone broth is made by cooking the chicken and or bones for a really long time and it breaks down the bones and you get all kinds of extra nutrients that you wouldn’t from ordinary broth.

Every time I roast a chicken, I make broth after that meal, and I stock it in my freezer. It’s great for your gut and has healing benefits. Here’s a great article that talks more about that.

Enjoy your soup! May it warm you from head to toe! Oh, and don’t leave out the vinegar, it really takes this dish over the top!!

Healthy Lentil Soup

Protein packed lentils and delicious vegetables this lentil soup is bathed in bone broth and finished with a splash of balsamic vinegar.

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Course: Main Course

Cuisine: American

Keyword: easy dinner, lentils, one pan, soup, vegetarian

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 12

Calories: 241kcal

Author: Chellie Schmitz

Equipment

• dutch oven or large pot

Ingredients

• 2 Tbs olive oil
• 3 cups onions chopped
• 2 cups celery chopped
• 2 cups carrots chopped
• 2 cloves garlic pressed
• 12 cups chicken broth vegetable broth, or bone broth
• 3 cups lentils rinsed
• 28 oz diced tomatoes in juice
• Salt and pepper to taste
• Balsamic reduction for garnish, or use balsamic vinegar
• parmesan cheese shredded, for garnish

Instructions

• Heat oil in a heavy large sauce pan or dutch oven.
• Add onions, carrots, and celery, saute' until they begin to brown, about 10-15 minutes.
• Add garlic and stir until fragrant, about 30 seconds.
• Add broth, lentils and tomatoes with juice and bring to a boil.
• Reduce heat to medium-low, cover and simmer until lentils are tender, about 35 minutes.
• Season with salt and pepper.
• Serve with a splash of balsamic reduction and thick shreds of parmesan cheese

Notes

Slow Cooker Instructions: Saute' the vegetables, then transfer to the Slow Cooker and add the rest of the ingredients. Cook on high for 2-4 hours or low for 6-8 hours.

Instant Pot Instructions: Turn the Instant pot on the "Saute" function. Saute' the vegetables. Add remaining ingredients, close lid to the sealed position. Cooke on high pressure for 8-10 minutes. Natural pressure release and serve. 

• This is a great meatless Monday option, but add some cooked chicken breast, ham, or sausage if you're a meat lover.
• Using Bone Broth is my secret to giving this recipe even more nutrition. It also adds great flavor.
• You can use vegetable broth and leave off the cheese for a vegan lentil soup option.
• Add some Italian seasoning to change up the flavor a bit.
• Add a splash of lemon juice (but then leave the vinegar out).
• If you don't have balsamic reduction or don't care to make it, just use a splash of balsamic vinegar. 

Balsamic Reduction:

• Place 1 cup of balsamic vinegar in a small sauce pan, heat to boil.
• Reduce heat and let simmer until reduced by half. As it cools it will become thicker.

Nutrition

Calories: 241kcal | Carbohydrates: 39g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 987mg | Potassium: 941mg | Fiber: 17g | Sugar: 6g | Vitamin A: 3740IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 5mg

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