Do you love lentil soup? Or maybe you have never tried it? Are you trying to incorporate more plant based meals into your diet? Either way, this Minestrone Lentil Soup is a must!
With this recipe we have taken two soups that we love and combined them into one. Traditionally, minestrone is a soup with pasta and vegetables. We have replaced the pasta here with lentils. We think you will love it.
What are Lentils?
Lentils are seeds from the legume family. They are relatively cheap and pack a lot of protein. Their high levels of protein make them a great choice for vegetarians or people who are trying to eat more plant-based meals. Lentils are also high in fiber, making them great for the digestive system.
Are lentils hard to cook?
Not in this recipe! We use dry lentils. The lentils are added right to the soup, along with the broth, and then it is all about stirring and testing their firmness (to your liking). Generally, you want your lentil to be firm but not crunchy or mushy. In this recipe, the lentils simmer in the soup for about 25 minutes.
This soup is packed with vegetables. We used spinach, zucchini, tomatoes, onion, garlic, and carrot. All of these vegetables contain a variety of essential vitamins.
We encourage you to add other vegetables that are to your liking. For example: maybe you prefer kale over spinach. Add kale instead, or add both. You can’t go wrong with adding more cruciferours vegetables to this soup – or any meal.
- Prepare your vegetables first. When making a soup it is a million times easier for you if you have your vegetables chopped and ready to add into the soup (instead of having to chop as you go). What we like to do is start by washing and drying our vegetables and then chopping them before we start cooking.
- A simple way to thicken soup can be achieved by taking a few cups of the soup out of the pot and adding it to a blender. Once blended it can be added back into the soup. If you have an immersion blender, that is even better. The immersion blender allows you to blend right in the pot so that you do not have to worry about getting burned when dealing with the hot liquids.
Minestrone Lentil Soup
- 1 28 oz Diced Tomatoes
- 1 32 oz Vegtable broth
- 1 white or vidalia onion
- 1 zucchini (medium size)
- 3 cloves garlic
- 1 cup green lentils dried
- 2 cups water
- 2 tbsp olive oil extra virgin
- 1 carrot
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper flakes
- 1 cup spinach
- Begin by prepping your vegetables. This means washing all of the vegetables and drying them.
- Next, peel and chop your carrot. You can also dice your onion and prepare your garlic by using a press or chopping it into tiny pieces. This is a good time to prepare your zucchini by dicing it into small pieces (even though you will not be using it until later on in the recipe).
- Add your olive oil to the soup pot or dutch oven. After letting it warm for a few minutes you can add your diced onion and carrot to the pot. Let these cook for 5-7 minutes or until the onion is softened. Make sure you are stirring regularly. Add the garlic in and let it cook for about 2 minutes (stiring so that the garlic does not burn).
- Next, pour in your can of diced tomatoes and stir. This is a great time to add salt and pepper, crushed red pepper flakes, and thyme. Let the tomatoes and veggies cook for about 5 minutes.
- Water, lentils, and broth can be added next. Make sure you stir each ingredient in. Reduce heat to a simmer and let the soup simmer for about 20-25 minutes, stirring occasionaly.
- Now, take about 2 cups of your soup and add it to a blender. Be careful because the soup is hot. If you have an immersion blender, use it, so that you do not have to deal with the hot liquid. This step will help to thicken your soup.
- Add the diced zucchini and spinach into the soup and stir. Allow the soup to simmer for another 10 minutes.
*Disclaimer: This post may contain affiliate links. If you choose to purchase any of the products that we recommend, we may earn a commission. We only recommend products that we have used and approved for ourselves. Thanks!*