What type of lentils are best for this recipe?

For this recipe, the best type of lentils are either brown or green. They're similar enough in flavor and texture to be used interchangeably in recipes. Brown lentils are usually more affordable and easier to find in most grocery stores.

Is this recipe healthy?

This vegetarian/vegan recipe provides a good serving of veggies. Also, lentils are a healthy source of fiber, protein and minerals.

Do I need to soak the lentils before cooking?

No, lentils do not benefit from soaking before cooking.

How can I thicken my soup? Should I blend it?

This soup is naturally thickened by blending the roasted onion, garlic, tomatoes and bell pepper before adding it to the broth. If you'd like a thicker soup, you can also blend a portion of the lentils after they cook. An immersion blender is the easiest way to blend soup, but you can also use a regular blender.

What other types of lentils are there?

This recipe calls for brown or green lentils. Another type of lentil often used for soup is red lentils , which cook quickly and break down very easily, losing their shape. For salads, black lentils are a good choice.

Can I use red lentils for this soup?

I haven't had a chance to test this recipe with red lentils. Red lentil soup recipes you can try include Instant Pot red lentil soup or Instant Pot red lentil soup with coconut milk.

Best Lentil Soup Recipe

Lentil Soup Recipe

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5 from 1 review

Lentil soup is a healthy and hearty soup that is great as a meal or a side dish. This recipe roasts onion, bell pepper, tomatoes and garlic for rich flavor, then blends the veggies into a smooth puree that makes the broth creamy and flavorful.

Author: Jenny
Prep Time: 20
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 6 to 8 servings 1x
Category: soup
Method: stove
Cuisine: American
Diet: Vegan

Ingredients

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4 medium tomatoes, sliced
4 garlic cloves, halved
2 red bell peppers, thinly sliced
1 onion, thinly sliced
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1 teaspoon coriander
4 cups vegetable or chicken stock
5 cups water
1 cup brown or green lentils
1 to 2 cups thinly sliced kale (leaves removed from ribs)

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Instructions

Heat oven to 425F.
Line a rimmed baking sheet with parchment.
Combine the tomatoes, garlic, bell peppers and onion and the sheet-pan. Pour the olive oil over the top and toss with your hands to lightly coat everything. Generously season with salt (about 1/2 teaspoon)
Roast for 35 to 40 minutes until the vegetables are soft and starting to brown. Mix the veggies a few times as they roast.
Transfer the roasted vegetables to a blender.
Add 1 cup of water to the blender, plus the salt, pepper, smoked paprika and coriander. Make sure the lid is secure (hold it down - warm liquid expands in the blender) and start blending on low. Slowly raise the blender speed and puree until the vegetable are very smooth. (Don’t wash the blender because you’ll need it again)
In a thick-bottomed soup pot or Dutch oven, combine the vegetable puree with the stock and remaining 4 cups of water. Add the lentils and mix well.
Bring the pot to a boil, then turn down the heat to medium or medium-low and keep the soup at a gentle simmer, uncovered, for 15 to 20 minutes, until the lentils are almost tender.
Scoop out 1 to 2 cups of the soup and puree until very smooth. Add it back to the soup pot.
Add the kale. Simmer another 10 minutes or more, until the lentils and kale are softened to your liking.
Taste, and add salt to boost the flavor.

Find it online: https://www.kitchenskip.com/best-homemade-lentil-soup/