Lentil Soup Fakes Recipe

I absolutely love this lentil soup recipe because it’s super comforting and makes me feel like I’m doing something good for both my soul and the planet. Plus, it’s ridiculously easy to whip up and transforms simple ingredients into a bowl of deliciousness that’s just perfect for cozy nights in.

Lentil Soup Fakes is my favorite dish to prepare when I want something comforting. This soup hits all the right notes for me.

It has nutritious ingredients (lentils, beans, and vegetables), which means it really comes together as a meal. To me, it seems like the total package.

I also love the flavor combination (cumin, carrots, and red wine vinegar), and, even more, the fact that it takes so little time and effort to make. A great way to let the flavors of a soup develop is to cook it slowly, and this one definitely rewards patience, but I’m not always patient, so I usually make it on the stove in around 40 minutes.

Ingredients

• Lentils: Packed with protein, fibre, and iron; they create a hearty, nutritious base.
• Olive Oil: Healthy fats add richness, enhancing the soup’s texture and flavor.
• Onion: Adds depth and sweetness, balancing the savory elements magnificently.
• Garlic: Aromatic and flavorful, it brings an essential pungent touch to the soup.
• Carrot: Sweet and colorful, it contributes beta-carotene and a hint of natural sweetness.
• Celery: Crunchy texture and subtle earthiness complement the aromatic profile.
• Red Wine Vinegar: Gives an acidic brightness, enhancing the overall flavor profile.

Ingredient Quantities

• 1 cup brown or green lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 6 cups vegetable broth or water
• Salt and black pepper to taste
• 2 tablespoons red wine vinegar
• Fresh parsley, chopped (optional, for garnish)
• Lemon wedges (optional, for serving)

Instructions

1. In a large pot, over medium heat, warm the olive oil. Put in the onion and let it cook, stirring more or less frequently as you like, until it has softened and looks translucent, which should take about 5 minutes.

2. Mix into the pot the garlic, carrot, and celery. Cook for another 5 minutes, stirring now and then, and what do you know: the vegetables are getting soft.

3. Incorporate the bay leaf, oregano, thyme, and cumin, letting the spices become aromatic, around 1 minute.

4. Combine the lentils, which have been rinsed, with the vegetables and spices in the pot.

5. Add the vegetable broth or water. Turn the heat to high and bring the mixture to a boil.

6. When it has reached a boil, lower the heat to low, put the lid on the pot, and allow the soup to simmer for 30 to 40 minutes, or until the lentils are tender.

7. Take out the bay leaf from the soup and throw it away.

8. Combine the red wine vinegar, and add salt and black pepper to create a delicious and well-balanced dressing.

9. Serve the soup in bowls, with fresh parsley chopped very fine, garnishing each bowl as desired.

10. For squeezing over the soup, if desired, serve alongside lemon wedges. Enjoy your delicious, hearty bowl of Lentil Soup!

Equipment Needed

1. Large pot with lid
2. Wooden spoon or silicone spatula
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Ladle
7. Bowls for serving

FAQ

• Q: Can I use a different type of lentils?A: Yes, you can use green or brown lentils for this recipe. Avoid red lentils, as they tend to break down too quickly.
• Q: How can I add more flavor to the soup?A: Enhancing flavor can be as simple as adding spices such as smoked paprika or a pinch of chili flakes. And if you want to really provide some deep, tangy flavor, throw in a splash of balsamic vinegar.
• Q: Is there a way to make this soup thicker?A: You can thicken the soup by blending part of it with an immersion blender, or you can mash some of the lentils with a potato masher.
• Q: How long does this soup keep?Lentil soup can be kept in the fridge for up to 5 days. It can also be kept in the freezer for up to 3 months. Reheat it gently on the stove, adding water or broth as necessary to achieve the desired consistency.
• Q: Can I make this soup in an Instant Pot?A: Yes, the soup can be prepared in an Instant Pot. Use the sauté function to cook the vegetables, then add the other ingredients and pressure cook on high for 15 minutes.
• Q: What can I serve with lentil soup?Lentil soup goes well with:

  1. Crusty bread
  2. A side salad
  3. Even a topping of crumbled feta cheese for added richness

Substitutions and Variations

You can substitute coconut oil or avocado oil for olive oil.
Use two shallots or one leek instead of a large onion.
For celery, you can substitute with an extra carrot or add some bell pepper for a sweeter taste.
Substituting for red wine vinegar, one can use apple cider vinegar or lemon juice to get the needed acidity.
If you can’t get your hands on fresh parsley, rethink your herb choices. Cilantro or dill can give you a totally different flavor that works just as well.

Pro Tips

1. Flavor Boost: Before adding the broth, take a few minutes to sauté the cumin and other spices with the vegetables to enhance their flavor. This helps in releasing their aromatic oils and intensifies the overall taste of the soup.