Hearty Lentil Soup
We had a busy Sunday touring LA with my mother in law who is visiting from Chicago. Our final stop was the Hollywood farmer’s market where sadly, I didn’t find dinner inspiration. Fortunately, we had parked in front of a Trader Joe’s, so I dashed in and scooped up the ingredients for this hearty, satisfying soup. This soup is almost a dinner on its own. I served it with salmon, and no sides were necessary.
This soup starts with mirepoix, a common recipe starter consisting of sautéed onion, carrot and celery. Water or vegetable broth, bay leaves, lentils and diced zucchini are then added and cooked until the lentils are soft and the soup thickens. This soup tastes even better the next day, so it can be prepared in advance.
Ingredients
Saute onions, carrots and celery
Zucchini
Add chopped zucchini
Add broth
Cook
Serve
- 3 tablespoons olive oil
- 1 medium onion diced
- 4 small carrots diced
- 4 stalks celery diced
- 2 cloves of garlic minced
- 5 small zucchini diced
- 1½ cups lentils
- 6 cups of water or vegetable broth
- 3 bay leaves
- Salt and pepper to taste
- In a pot add onions, carrots and celery and saute until onions are translucent and vegetables begin to soften
- Add garlic and saute until fragrant about 30 seconds
- Add bay leaves,vegetable broth, lentils, and zucchini and cook on low flame for about an hour until lentils are soft
- Add salt and pepper to taste
- Enjoy!
Just made this soup and accidentally put it chicken broth instead of vegetable broth and it came out delicious. It was a big hit!!
Thanks Nava. So happy to hear your family loved it
I used to make this soup with my sister Batsheva when we shared an apartment on the UWS of Manhattan
Soup was delicious! Every last drop was eaten thanks for a great and easy recipe.
Thanks. Will be posting more soup recipes. Stay tuned 🙂
Delicious soup everyone loved it especially my nine month old