This nutritious and delicious soup is perfect for any day. Packed with vegetables and lentils, it’s both comforting and satisfying. Serve with crispy, oven-baked bread for a complete and wholesome meal.
Preparation Time
- Total Time: 1 hour 20 minutes
- Preparation: 20 minutes
- Cooking: 1 hour
Ingredients
For the Soup:
- 1 onion, chopped
- 1 carrot, chopped
- 3 sticks of celery, chopped
- 1 tablespoon tomato paste
- 226 grams canned tomatoes
- 454 grams lentils
- A small piece of Parmesan cheese
- Water
- Black pepper, to taste
- Salt, to taste
- Oregano, to taste
- 1 courgette (zucchini), chopped
- 1 garlic clove, minced
- Fresh dill and parsley, chopped
- A handful of baby spinach
For the Bread:
- 3 slices of bread
- Olive oil
- Salt
Instructions
Prepare the Soup Base:
- Heat Olive Oil: In a large pot, heat some olive oil over medium heat.
- Cook Vegetables: Add the chopped onion, carrot, and 3 sticks of celery. Cook for about 10 minutes, until soft and translucent.
- Add Tomato Paste: Stir in the tomato paste and cook for another 5 minutes.
Add Tomatoes and Lentils:
- Combine Ingredients: Add the canned tomatoes and lentils to the pot. Drop in the small piece of Parmesan cheese.
- Fill with Water: Fill the pot with water until all ingredients are covered.
- Season: Season with black pepper, salt, and oregano to taste.
- Cook: Bring the mixture to a boil, then reduce heat and simmer until the lentils are tender, about 45-50 minutes.
Prepare the Bread:
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Bake Bread: Place the 3 slices of bread on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake in the preheated oven for 10 minutes, until crispy and golden brown.
Prepare the Additional Vegetables:
- Heat Olive Oil: In a separate pan, heat some olive oil over medium heat.
- Cook Vegetables: Add the chopped onion and 2 sticks of celery. Fry until they start to soften. Add the chopped courgette, season with black pepper and salt, and cook until the vegetables are golden brown.
Blend the Soup:
- Blend: Once the lentils are tender, use an immersion blender to blend the soup until smooth.
- Add Herbs and Garlic: Add the minced garlic, and chopped dill and parsley. Stir to combine.
Finish and Serve:
- Add Spinach: Stir in the baby spinach and let it wilt in the hot soup.
- Serve: Serve the hot soup with the crispy bread on the side.
Serving Suggestions
- Serve with a side of mixed greens for a light and balanced meal.
- Add a sprinkle of extra Parmesan cheese on top of the soup for added flavor.
Cooking Tips
- Adjust the consistency of the soup by adding more or less water as desired.
- For extra flavor, use vegetable or chicken broth instead of water.
Nutritional Benefits
- Lentils: High in protein, fiber, and essential nutrients.
- Vegetables: Rich in vitamins, minerals, and antioxidants.
- Olive Oil: Contains healthy fats and antioxidants.
Dietary Information
- Vegetarian
- Vegan: Can be made vegan by omitting the Parmesan cheese.
- Gluten-Free: Without the bread or using gluten-free bread.
Storage
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The soup can also be frozen for up to 2 months. Thaw and reheat before serving.
Why You’ll Love This Recipe
- Packed with Nutritious Ingredients: Full of flavor and nutrients.
- Easy to Make: Simple, everyday ingredients.
- Healthy and Satisfying: Perfect for a wholesome meal.
- Versatile: Can be customized with your favorite vegetables and spices.
Conclusion
This Hearty Vegetable Soup with Lentils is a perfect choice for a nourishing and delicious meal. The combination of vegetables, lentils, and herbs creates a rich and satisfying soup that you and your family will love. Be sure to make this delicious recipe and enjoy every spoonful. Bon appétit!