Slow-Cooked Lentil Soup with Vegetables
Hearty lentil soup loaded with carrots, celery, green pepper, and tomatoes in chicken or vegetable broth. Soaked lentils simmer until tender with sautéed aromatics. Finished with fresh cilantro. Comforting one-pot meal ready in under an hour.
Ingredients
- 1 taza de Lentejas secas
- 1 unidad de Cebolla mediana, picada finamente
- 3 dientes de Ajo, picados finamente
- 2 unidades de Zanahorias, peladas y picadas en cubos pequeños
- 2 tallos de Apio, picados en cubos pequeños
- 1 unidad de Pimiento verde, picado en cubos pequeños
- 1 lata de Tomates enteros en jugo (400 gramos)
- 1 litro de Caldo de pollo o verduras
- 2 cucharadas de Cucharadas de aceite de oliva
- Sal y pimienta al gusto
- Hojas de cilantro fresco picado para decorar (opcional)
Instructions
- 1
Rinse lentils and soak in cold water for at least 1 hour.
- 2
Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1-2 minutes more.
- 3
Add carrots, celery, and green pepper. Cook 5 minutes, stirring occasionally.
- 4
Add canned tomatoes with juice and broth. Stir and bring to a boil.
- 5
Drain and add lentils. Season with salt and pepper. Reduce heat to medium-low and simmer 30-40 minutes until lentils are tender.
- 6
Serve hot, garnished with fresh cilantro if desired.
Tips
Soaking lentils reduces cooking time and aids digestion.
Do not skip the sauteing step; it builds flavor foundation for the soup.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months.
Prepare through step 3 up to 1 day ahead. Reheat broth and proceed from step 4. Lentils can be soaked overnight.
Ladle into bowls. Garnish generously with cilantro. Pair with crusty bread or a simple salad.
Common Mistakes
Do not skip soaking to avoid undercooked, hard lentils.
Do not rush sauteing vegetables to avoid flat, one-dimensional soup.
Do not cook uncovered on high heat to avoid excessive evaporation and scorching.