Healthy Lentil Soup

two steaming bowls of lentil soup garnished with pepper and parsley

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

Course Main Course

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 262kcal

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 bone broth vegetable broth, or chicken 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 7-10 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