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Hearty Lentil Soup

This recipe yields a hearty and nutritious lentil soup, perfect for a wholesome meal. Featuring green lentils, aromatic vegetables, and the subtle umami of kombu, it's a simple yet deeply satisfying dish. Naturally vegan, gluten-free, and low-fat, it offers a comforting and flavorful experience.
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Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 2477.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons canola oil
  • 1 large yellow onion chopped
  • 3 cups uncooked green lentils rinsed
  • 3 quarts water
  • 3 large carrots chopped
  • 2 strips kombu seaweed
  • Salt and pepper to taste
  • 2 to 3 teaspoons balsamic vinegar optional

Equipment

  • 1 Large Stock Pot/Dutch Oven
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Ladle
  • 1 Measuring Cups and Spoons

Method
 

  1. Begin by thoroughly rinsing the green lentils under cold water until the water runs clear; set aside.
  2. Chop the yellow onion and carrots into uniform pieces to ensure even cooking.
  3. Heat the canola oil in a large stock pot or Dutch oven over medium heat.
  4. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes.
  5. Stir in the chopped carrots and continue to sauté for another 5 minutes until slightly tender-crisp.
  6. Add the rinsed lentils, 3 quarts of water, and the kombu strips to the pot. Bring the mixture to a boil.
  7. Once boiling, reduce the heat to low, cover, and simmer for 45-60 minutes, or until the lentils are tender.
  8. Carefully remove and discard the kombu strips from the soup.
  9. Season the soup generously with salt and pepper to taste. If using, stir in the balsamic vinegar.
  10. Ladle the hot soup into bowls and serve immediately, garnished as desired.

Notes

Properly rinsing the green lentils is key to ensuring a clear, sediment-free soup. Sautéing the onions and carrots thoroughly before adding liquid helps build a deeper flavor base, known as 'fond'. The kombu is a fantastic addition for a rich umami depth; remember to remove it before serving as it can become gelatinous. Adjust the consistency of the soup by adding more hot water if it becomes too thick. Finishing with a touch of balsamic vinegar at the end brightens the flavor profile and adds a necessary acidity that balances the richness of the lentils and vegetables. Taste and adjust seasoning (salt and pepper) just before serving.