Lentil Soup

If you are looking for a nutritious soup with a lot of flavors, I have the best recipe for you. This easy lentil soup is packed with vitamins; your family will ask for a second serving.

Course Soups

Cuisine Mexican

Keyword easy lentil soup, Easy Slow Cooker Lentil Soup, Lentil Soup Recipe, lentil soup recipe slow cooker

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 245kcal

Author Mely Martínez

Ingredients

2 Tablespoons of olive oil
⅔ cups white onion finely chopped
1 large garlic clove minced
1½ cup of celery finely cut (2 large stalks)
⅔ cups carrots diced
½ lb. Lentils about 1-⅛ cup (well washed and rinsed)
6 cups of chicken broth*
2 sprigs of parsley finely chopped
Salt and pepper to taste.
Lime wedges to serve

Instructions

Prep The Soup Base

Heat olive oil in a large pot or dutch oven; after the oil is shimmering, sauté the onions and garlic cloves for 5 minutes over medium-high heat.
Add the celery and carrots and cook for 10 minutes at a lower temperature.

Add The Lentils

Stir in the drained lentils along with the chicken broth and the fresh parsley.

Let The Soup Simmer

Bring the lentil soup to a boil and then reduce the heat to a simmer.
Let the soup cook for 25-30 minutes to allow all the flavors to blend. Remember, cooking time will depend on the lentil variety you use in this recipe.
Once it's ready, season the soup with salt and black pepper.
Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!

Notes

Homemade chicken broth is the best choice for making this soup, but you can substitute it with 6 cups of water and two chicken bouillons.
In Mexico, people used to cook with Spanish olive oil, and some still do, but these days Italian olive oil is becoming more popular.
If parsley is not one of your favorite herbs, add any of your prefer fresh herbs.
For a thicker texture, scoop 1 or 2 cups of the soup with little liquid and puree them in a blender or immersion blender. Then place the puree back in the soup.

Nutrition