Lentil soup, a light and healthy dish that you will enjoy

Although this legume might initially make you think of a stew, the truth is that throughout the Mediterranean, there is usually something called lentil soup. Basically, it is mostly with vegetables and lots of broth, or as we usually call it, with light-colored lentils, since their proportion is usually smaller.

The recipe that we are going to share with you here is inspired by Greek version of lentil soup, which is perhaps the most popular version. Tell you that the vegetables that we suggest you are just a suggestion. You can vary them to your liking with the ingredients that you like the most or that are in their best season (spinach, squash, sweet potato…). In addition, it is a recipe that should be made in large quantities, since it freezes well, so we will have it available for quick consumption: heat and you’re done.

Recipe Information

  • preparation time: 15 minutes
  • cooking time: 40 minutes
  • total time: 1 hour and 5 minutes
  • portions: 4
  • category: Main dish
  • type of cuisine: Mediterranean
  • calories: 65 kcal per 100 g

Ingredients for a lentil soup for 4 people

  • 200 g lentils (any kind)
  • 1.5 liters of vegetable broth
  • 1 piece of leek
  • 2 medium potatoes
  • ½ Italian-style green pepper (optional)
  • ½ red bell pepper (optional)
  • 1 carrot
  • 100 grams of green beans
  • 1 bay leaf
  • ground black pepper
  • Salt

For the sauce:

  • 150g tomato (natural or canned)
  • 1 onion
  • 2 or 3 cloves of garlic
  • 2 or 3 tablespoons olive oil
  • ½ teaspoon paprika (optional)

Damian Serrano

How to make lentil soup

First we prepare the vegetables. Peel and dice the potatoes. We wash the leek. Peel and chop the garlic, onion, leek and carrot. Wash the peppers and green beans. We remove the stalk and seeds from the first ones and cut them into cubes. We cut the ends of the beans and chop them a few cm. Finally, we chop the tomato.

Vegetables for the lentil soupDamian Serrano

Put the lentils in a saucepan. Depending on the variety, they may need to be soaked beforehand. Check this point in the manufacturer’s recommendations. Then add the potatoes, beans, leeks, peppers and carrot. We also put a bay leaf in it.

Pot with the ingredients of the lentil soupDamian Serrano

Pour in the vegetable broth and bring to the boil. The first 10 minutes we cook over high heat, removing the foam that accumulates on the surface. Then reduce the heat and chop with the saucepan half covered until the lentils are soft. This time depends on the variety and is usually indicated on the packaging. It takes about 30 minutes or so.

Cook lentil soupDamian Serrano

While the lentils are cooking, prepare a sauce. Sauté the onion in the oil over medium heat until soft. Then add the minced garlic, sauté for 1 minute and add the tomato with the peppers. Let reduce to medium heat.

Sofrito for lentil soupDamian Serrano

When the lentils are almost done, add the sofrito to the saucepan, mix well, taste and season with salt and pepper. If they are tender, let them rest for 10 minutes before serving.

rest of the lentil soupDamian Serrano

Simple preparation overview

  1. Peel and dice the potatoes. Chop the leek, onion, carrot and garlic. Cut peppers into squares. chop the beans
  2. Put the lentils in a saucepan with the leeks, potatoes, peppers, beans, carrot and a bay leaf
  3. Pour in the vegetable broth. Cook over high heat for 10 minutes and drain. Then, with the pan partially covered, cook gently for about 30 minutes, or until the lentils are tender
  4. Meanwhile, sauté the onion in the oil. Add the garlic and fry for a few minutes. Work in the tomato with the paprika powder and allow to reduce
  5. When the lentils are almost done, add the sofrito, adjust the salt and pepper, and let them finish cooking
  6. Rest 10 minutes before serving