Nothing more satisfying on a cold winter day than a nice and comforting lentil soup.
This lentil soup is a meal in itself! You can enjoy it by itself or with a nice piece of crusty bread.
The sundried tomatoes add a nice tang to the soup and the touch of lemon at the end add a nice balance of acidity to complement the richness of the lentils. I like to use my leftover fresh parmesan rinds to add extra flavor to the soup. If you don’t have one handy, use a chunk of parmesan instead!
- 5 cups chicken broth
- 1 cup water
- 2 tablespoons olive oil
- 1 medium zucchini cut in quarters lengthwise and chopped
- 2 medium carrots, halved lengthwise and chopped
- 2 yellow onions, chopped
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- ½ cup chopped sun-dried tomatoes in oil, drained
- 1 19 oz can cannellini beans, rinsed
- 1 cup of dry brown lentils
- 1 tbsp Fresh Thyme
- 1 tsp salt
- ½ tsp ground pepper
- 1 tbsp chopped fresh parsley for garnish
- 1 tsp lemon juice
- 1 tbsp parsley stems, chopped
- 1 parmesan rind or 1 inch piece
- Bring a pot to a low heat with olive oil and fry the onions until browned 3-4 min
- Add garlic, and cook for 1 minute until fragrant
- Add carrots and zucchini and cook for 3-4 minutes until tender
- Add tomato paste and sun dried tomatoes and mix until vegetables are well coated for 1 minute
- Add lentils, broth, water, thyme and parsley stems and bring to a boil
- Add the parmesan cheese piece to the pot.
- Cover, Simmer 30 min or until lentils are tender
- Meanwhile, rinse the cannellini beans.
- Add the cannellini to soup once lentils are cooked and let everything warm through. Add a bit of water if there isn’t enough liquid left
- Serve with a drop of lemon juice, olive oil and sprinkled fresh parsley.
- Excellent with a piece of crusty bread!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.