Q1: What is the absolute best type of lentil to use for a soup where I want the lentils to stay whole?

Green lentils or brown lentils , as this recipe suggests, are the absolute best choice. They have a firm texture that holds its shape beautifully even after a long simmer. French green (Puy) lentils are another fantastic choice. Red or yellow lentils , on the other hand, are much more delicate and will break down and dissolve into the soup, creating a thicker, more purée-like consistency.

Q2: Do I need to soak my lentils before I cook them in the soup?

No, you do not need to soak your lentils! Unlike large, dried beans, lentils are very small and cook relatively quickly, so they do not require any pre-soaking. It is a good idea, however, to give them a good rinse in a fine-mesh sieve before you add them to the pot to wash away any dust or debris.

Q3: Can I make this soup ahead of time?

Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the soup cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q4: Can I freeze this soup?

Yes, this is a fantastic freezer meal! Let the soup cool completely, and then you can store it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop.

Q5: Can I make this soup in a slow cooker or an Instant Pot?

Of course! To make it in a slow cooker , simply sauté your soffritto and aromatics on the stovetop first. Then, transfer them to your slow cooker along with all the other ingredients (except the kale leaves) and cook on Low for 6-8 hours or on High for 3-4 hours . Stir in the kale leaves during the last 30 minutes. For the Instant Pot , use the "Sauté" function to cook your soffritto. Then, add all the other ingredients (except the kale leaves), secure the lid, and pressure cook on high for 10 minutes . Perform a quick release, and then stir in the kale leaves and let them wilt.

The Best Hearty Lentil Soup (Easy One-Pot Recipe!)

A hearty and healthy one-pot recipe for a classic lentil soup. This vegetarian (and vegan) soup starts with a flavorful base of sautéed onion, carrots, celery, and finely diced kale stems, seasoned with cumin. Green lentils, fire-roasted tomatoes, and a bundle of fresh thyme are then simmered in a vegetable broth until the lentils are tender. The chopped kale leaves are wilted in at the very end, and a splash of white wine vinegar adds a bright finish. The soup is served garnished with fresh parsley.

Author: Grace

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 medium carrots, chopped (2 cups)
2 celery stalks, chopped
6 small or 3 large kale leaves, stems finely diced, leaves chopped
Heaping ½ teaspoon ground cumin
1 ½ teaspoons sea salt
Freshly ground black pepper
4 garlic cloves, grated
1 (14-ounce) can fire-roasted diced tomatoes
¾ cup dry green lentils, rinsed
2 tablespoons white wine vinegar
12 fresh thyme sprigs, bundled together
6 cups vegetable broth
½ cup chopped fresh parsley, for garnish
Red pepper flakes, for serving (optional)
Grated Parmesan cheese, for serving (optional)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and finely diced kale stems. Season with cumin, salt, and several grinds of pepper. Cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
Stir in the grated garlic and cook for one more minute until fragrant.
Add the fire-roasted tomatoes, rinsed lentils, white wine vinegar, the bundle of thyme, and the vegetable broth.
Cover the pot and let the soup simmer for 25 to 30 minutes, or until the lentils are tender.
Add the chopped kale leaves and continue to cook for 5 more minutes, until the kale has wilted.
Remove and discard the thyme bundle. Season the soup with more salt and pepper to taste.
Serve warm, topped with fresh parsley, red pepper flakes, and Parmesan cheese, if desired.

Notes

This is a hearty, one-pot vegetarian soup that is a complete meal in itself.
A clever, no-waste technique in this recipe is to finely dice the tough kale stems and sauté them with the other aromatic vegetables at the beginning.
Adding the kale leaves at the very end of the cooking process ensures they are perfectly wilted but not overcooked.
The base recipe is vegan; adding the optional Parmesan cheese makes it vegetarian.

Find it online: https://www.eatswithsoul.com/hearty-lentil-soup/