), and lots of carrots and celery.
Make a big pot to have some now and save some for laterthis soup is freezer friendly!
When I learned to cook, my first challenge was to make a five-gallon pot of lentil soup.
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Yes, you heard that right, five gallons!
That lentil soup became a vegetarian staple in our restaurant.
Since then, Ive tweaked it to make iteven more flavorful.
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It will keep for up to 6 months in the freezer.
What Are Lentils?
Along with beans, peanuts, and peas, lentils grow in pods.
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Which Lentils Are Best for Lentil Soup?
They are small and darkalmost purple in appearanceand hold their shape during cooking.
They also take longer to cook than other varieties.
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If you cant find French lentils, it’s possible for you to substitute almost any other variety.
Green lentils are our first substitution choice.They are large and flat, and stay fairly firm when cooked.
Brown, yellow, andred lentilsare a good next choice.
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They tend to cook quickly and dont hold their shape particularly well.
If you substitute Puy lentils with any of these, watch them closely.
They can easily turn to mush, and you want some shape and texture for this soup.
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If they seem dusty, rinse them in a colander.
Packaged lentils are less likely to contain impurities, but theres no downside to checking them before cooking.
You dont need to soak lentils before cooking.
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They absorb their cooking liquid, and many varieties double in size when cooked.
This lentil soup recipe will keep for up to six months in the freezer.
Substitutions and Additions
Make the soup as written and it’s both vegan and vegetarian!
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The subs below may or may not make it more of a flexitarian soup.
More Great Soup Recipes!
Like most lentil soups, this one thickens as it sits.
Push the onions to the side of the pot.
And in the space you made, add the tomato paste.
Stir for 2 to 3 minutes, or until the tomato paste darkens to a ruddy brown.
Add the thyme, garlic, celery, and carrots.
Cook and stir for 2 minutes.
Add the lentils, 8 cups water, soy sauce, salt and pepper to the pot.
Adjust the heat to medium, so the soup is just at a gentle simmer.
Simmer for 55 to 60 minutes, or until the lentils are soft.
Return the blended soup to the pot and stir in the lemon juice.
Add the sliced kale and simmer until the kale softens, about 1 to 2 minutes.
Taste, and add more salt, pepper, and lemon juice, if you like.
Serve with a nice slice of crusty bread or a side salad.
