Can you freeze lentil soup?

Sure! Let the soup cool completely then freeze in a freezer-safe container or heavy-duty freezer bag and store for 3-4 months. When you're ready to eat, thaw it in the fridge overnight or place it right into a large pot on the stovetop to reheat.

Can you make this in a crockpot?

Yes. To make this recipe in a slow cooker, either saute the veggies on the stovetop first (recipe steps 1-4) before adding everything to the pot or just add everything to the crockpot and cook for 5-6 hours until the veggies and lentils are tender.

Can you make this recipe in Instant Pot?

Yes. To make this recipe in a pressure cooker, use the Saute function to saute the veggies, herbs and seasoning for a few minutes then add the rest of the ingredients, seal the Instant Pot and cook on High Pressure for 7 minutes. Let the pressure release naturally for 10 minutes then release any remaining pressure, carefully option the lid, taste, season if needed and enjoy.

What kind of lentils can use?

I would recommend using red lentils in this recipe. Red lentils have a soft, creamy texture when cooked which naturally thickens the soup. You can, however, substitute brown lentils or green lentils. They will take 5-10 minutes longer to cook and the soup will have a different consistency but it will still be tasty.

Can I use canned lentils?

Yes. To use canned lentils, reduce the broth to 3-4 cups. Simmer the soup without the lentils until the carrots are tender then mix in the lentils to heat through. Drain and rinse the canned lentils before using them.

How do you store leftover lentil soup?

Let the soup cook before storing. Store leftovers in an airtight container in the fridge for up to 5 days. Reheat the soup in a pot on the stovetop or in individual servings in the microwave in 30-45 second intervals, stirring between intervals, until heated through. Note that the soup will get thicker as it sits. You can stir in broth or water when you're reheating the soup until you reach your desired consistency. You can also leave it thick for lentil stew.

Easy Lentil Tomato Soup

Name: Vegan Red Lentil Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tbsp extra virgin olive oil (use water or broth for oil-free); 1 medium white or yellow onion, diced; 5 cloves garlic, minced or grated (about 3 tbsp); 3 medium carrots, peeled and diced (approx. 1.5 cups); 4 stalks of celery, diced (approx. 1.5 cups); 1/2 tsp black pepper; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp ground thyme; 1/4 tsp red pepper flakes, optional; 5-6 cups of vegetable stock; 1 cup uncooked red lentils; 1 28-oz can of diced tomatoes with the juices; 2 bay leaves; 1 tbsp lemon juice; sea salt and additional pepper, to taste

Description

An Italian lentil soup recipe featuring tender lentils in a tomato-y broth that’s easy to make in 30 minutes and a great way to include nutritious lentils in your diet.

Ingredients

1 tbsp extra virgin olive oil (use water or broth for oil-free)
1 medium white or yellow onion, diced
5 cloves garlic, minced or grated (about 3 tbsp)
3 medium carrots, peeled and diced (approx. 1.5 cups)
4 stalks of celery, diced (approx. 1.5 cups)
1/2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground thyme
1/4 tsp red pepper flakes, optional
5–6 cups of vegetable stock
1 cup uncooked red lentils
1 28-oz can of diced tomatoes with the juices
2 bay leaves
1 tbsp lemon juice
sea salt and additional pepper, to taste

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Instructions

Heat Oil: Heat the oil in a large soup pot over medium heat. If you’re not using oil, just add the onion with 1-2 tbsp water or broth.
Saute Onion: Add the onion and a pinch of salt and cook for 4-5 minutes, stirring often.
Add Fresh Veggies: Add the garlic, celery and carrot and cook for another 3-4 minutes until softened, stirring often.
Add Seasonings: Add the pepper, dried herbs, red pepper flakes, if using, and the bay leaf. Cook for 1 minute while stirring.
Add Liquids and Simmer: Add 5 cups of the stock, red lentils and diced tomatoes and bring to a light simmer. Start with 5 cups of broth and if needed, slowly add a bit more broth or up to a cup of water as it cooks to adjust the thickness. Simmer lightly, uncovered, until the lentils are tender, about 15-20 minutes.
Season and Serve: Season with salt and additional pepper, to taste, and add a squeeze of lemon juice. Remove the bay leaves and serve right away.

Notes

Make the recipe oil-free by omitting the oil and sautéing the veggies in broth or water.

This recipe works with brown or green lentils but will require a slightly longer cooking time and have a firmer texture in the final soup.

Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Nutrition

Serving Size: 1/6th of recipe
Calories: 193
Sugar: 6 g
Sodium: 138 mg
Fat: 3 g
Carbohydrates: 33 g
Fiber: 8 g
Protein: 10 g

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Description

Ingredients

Instructions

Notes

Nutrition