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Hearty Lentil Soup

A comforting, protein packed vegetarian lentil soup.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Main Course

Ingredients
  

  • 2 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 carrots diced
  • ¾ lentils rinsed
  • 15.5 oz can of garbanzo beans drained and rinsed
  • ½ cup brown rice
  • 5 cups vegetable or chicken stock
  • ¼ cup tomato sauce
  • 1 bay leaf
  • 1 teaspoon thyme dried
  • ½ teaspoon rosemary dried
  • 1 tsp cumin
  • ½ teaspoon cayenne optional
  • 2 dashes cinnamon
  • 1½-2 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup corn frozen

Instructions
 

  • Heat oil in a large, heavy bottom pot over medium heat
  • Add onion, celery, carrots, and 1 teaspoon salt to the pot and cook until softened, about 5 minutes
  • Mix in the garlic and cook for an additional 30 seconds
  • To the pot add broth, tomato sauce, lentils, garbanzo beans, and the bay leaf
  • Bring soup to a boil, then cover the pot and reduce the heat to low
  • Let the soup simmer for 40 minutes
  • Mix in the brown rice, rosemary, thyme, cumin, cayenne, cinnamon, and black pepper
  • Bring back to a simmer, then cover and cook on low for an additional 30 minutes
  • Taste soup and adjust seasonings and salt to taste
  • Stir in frozen corn and cook for 5 more minutes
  • Enjoy now or freeze for later
Keyword freeze, hearty soup, lentil soup, make-ahead, protein packed, soup, vegetarian
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