Looking for a cozy warm meal to enjoy this winter? Look more further! This is the best lentil soup recipe ever! Part of what makes this a stand-out soup is the perfect texture. We blend about 3/4 of the soup in a blender and mix it with the remaining soup to achieve the perfect creamy and airy soup with a subtle texture. The flavors are so delicious and it's exactly what I go to when i'm craving a good, and simple, healthy dinner recipe.
1 lbs lentils
32 oz. low sodium vegetable broth
4 Cups water
3 Celery stalks, diced
1/2 White onion, diced
4 Cloves garlic, minced
12 oz. Crushed unsalted tomatoes
3 Tbsp Olive oil
1 Lemon, juiced
1 Tbsp salt (or more to taste)
1 tsp pepper
Fresh parsley to garnish
Heat a large sauce pot or dutch oven on medium heat on the stove top.
Add olive oil, chopped onion and chopped celery to the pot and cook for 3-5 minutes, stirring occasionally.
Add chopped garlic, salt and pepper to the pot and stir to combine. Cook for 2-3 minutes or until the garlic becomes aromatic.
Add vegetable broth, water and tomatoes to the pot and stir to combine. Add additional salt if needed.
Add the lentils to the pot and stir to combine.
Cover the pot with a lid, lower the heat to medium-low and simmer for 50-60 minutes, stirring occasionally (every 15-20 minutes).
Remove the pot from the heat, add the juice of one lemon and allow the soup to cool for about 15 minutes. Transfer 3/4 of the soup to a high speed blender and carefully blend the soup to reach a creamy consistency. Be extremely careful when blending the hot soup so to not burn yourself. Once you reach your desired consistency, pour the soup back into the pot with the un-blended soup and stir to combine. Enjoy with a slice of toast or on its own!
Storage: store in an air tight container in the fridge for 5-7 days or in the freezer for up to 3 months.