This Hearty Winter Lentil Soup is a plant based powerhouse. It will fill you up and warm you to the core. A winter soup like this needs deep flavors which is why I like to use spices such as cumin and sumac and robust fresh herbs like rosemary – they make all the difference. This can be a vegan or vegetarian soup or, if you prefer use bone both or chicken stock. The French le puy lentils are the perfect base for a vegan soup as they’re so substantial they almost taste meaty! Lentils of course, are packed with vitamins and protein with the added benefit of being pretty cheap, so this is a case of a rich dish for very few pennies. A win, win.
The soup is very accommodating as you can make it in advance and it will sit in the fridge for a good couple of days with the flavors just getting better and better. If for some reason it doesn’t get eaten (which is highly unlikely) it freezes beautifully, so you have a lovely treat on a winter’s night when you come home exhausted to an empty fridge. Sometimes I make a double batch and freeze half – ready for just such a scenario. For another Winter Warmer Soup click here for a delicious Parsnip Soup:)
Hearty Winter Lentil Soup.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 6 - 8 servings. 1x
- Category: Soup, Quick and Easy,
- 2 tablespoons olive oil
- 1 large onion, peeled and diced
- A sprinkling of sea salt
- 3 sticks of celery, diced
- 4 carrots, peeled and diced
- 2 leeks, thoroughly washed and finely chopped
- 3 cloves garlic, minced
- Freshly ground black pepper
- 1 heaped teaspoon cumin,
- 1/2 teaspoon sumac (optional)
- 1 cup of le puy lentils, washed
- 1 heaped tablespoon tomato paste
- 32 oz vegetable or chicken stock OR bone broth
- 1 fresh sprig of rosemary
- 1 bay leaf
- 1 small splash red wine vinegar
- Heat the olive oil in a heavy saucepan or Dutch oven. Add the diced onion and saute on a low heat until golden – about 15 minutes. Sprinkle over a little salt to prevent the onions burning. Stir well from time to time.
- Add the celery, carrots, garlic, black pepper, cumin and sumac, stir well to combine – a Heavenly aroma will be released by the spices. Add the drained lentils and tomato paste, stir well.
- Add the stock, sprig of rosemary and bay leaf, bring to the boil, turn down to a simmer and partially cover with a lid. Simmer on low for approximately 45-50 minutes or until lentils are tender but not mushy.
- When the lentils are cooked, remove the bay leaf and add a splash of red wine vinegar.
- To serve, sprinkle over some olive, oil, parmesan cheese and fresh parsley. Enjoy!