This Lentil Soup is a hearty, nutritious dish that’s perfect for any day of the week. Packed with red lentils, tender vegetables, and the savory taste of kielbasa, this soup is both filling and flavorful. The addition of Italian herbs and a hint of lemon juice adds a bright, delicious touch. It’s easy to make in your crockpot, making it an excellent choice for busy days.
Why You’ll Love This Lentil Soup :
This Lentil Soup is packed with protein and fiber from the lentils and has a rich depth of flavor from the sautéed vegetables and kielbasa. It’s comforting, wholesome, and easy to prepare. The soup’s slow-cooked nature ensures that all the flavors meld together beautifully, creating a satisfying meal that pairs perfectly with crusty bread.
“This soup is perfect for a cozy evening. The flavors develop wonderfully in the crockpot, and the touch of lemon at the end brings it all together!”
Ingredients You’ll Need for Lentil Soup :
- 2 tablespoons extra-virgin olive oil: For sautéing the vegetables.
- 3 medium carrots, peeled and diced: Adds sweetness and color.
- 1 small sweet onion, diced: Provides a mild, sweet flavor.
- 3 cloves garlic, minced: Adds aromatic depth.
- 1/8 teaspoon crushed red pepper flakes: For a subtle kick.
- Salt and pepper, to taste: For seasoning.
- 2 cups dried red lentils, rinsed: The star of the soup, adding protein and heartiness.
- 6 cups low-sodium chicken broth: Forms the base of the soup.
- 6 ounces kielbasa, cut into small bite-sized pieces: Adds a savory, meaty flavor.
- 1/2 teaspoon salt: Enhances the overall taste.
- 1/2 tablespoon dried Italian herbs: For an herby, aromatic finish.
- 2 & 1/2 tablespoons lemon juice: Adds a bright, fresh flavor to balance the soup.
Step-by-Step Guide to Making Lentil Soup :
Step 1: Sauté the Vegetables
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the diced carrots and onion, and sauté for 4-5 minutes until the vegetables are tender. Add the minced garlic and cook for about 20 seconds until fragrant. Season with crushed red pepper flakes and a pinch of salt and pepper.
“Sautéing the vegetables first enhances their flavors, giving the soup a richer base.”
Step 2: Transfer to the Crockpot
Coat a 6-quart crockpot with nonstick cooking spray. Transfer the sautéed vegetable mixture to the crockpot. Add the dried lentils, chicken broth, kielbasa, and salt. Stir well to combine.
Step 3: Cook
Cover and cook on low for about 5 & 1/2 hours or until the lentils are tender and the flavors have melded together.
Step 4: Season and Finish
Stir in the dried Italian herbs and lemon juice. Taste the soup and adjust the seasoning with more salt and pepper if needed.
“The lemon juice adds a touch of brightness and enhances the flavors of the soup, giving it a refreshing finish.”
Step 5: Serve
Ladle the soup into bowls and serve hot. Pair with crusty bread for dipping or enjoy it on its own for a hearty meal.
Notes, Substitutions, and Variations :
- Broth: For a vegetarian version, substitute the chicken broth with vegetable broth and omit the kielbasa.
- Meat Substitute: Use cooked chicken sausage or omit the meat for a vegetarian option.
- Herbs: Fresh herbs like parsley or thyme can be added for extra flavor.
- Red Pepper: Adjust the amount of crushed red pepper flakes based on your spice preference.
- Lemon Substitute: Use a splash of apple cider vinegar if you don’t have lemon juice.
Frequently Asked Questions :
Q: Can I make this soup on the stovetop instead of a crockpot?
A: Yes! Sauté the vegetables in a large pot, add the rest of the ingredients, bring to a boil, and then simmer for about 45-50 minutes until the lentils are tender.
Q: How do I store leftovers?
A: Store leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
Q: Can I use other types of lentils?
A: Yes, but keep in mind that cooking times will vary. Red lentils cook faster than green or brown lentils.
Serving Suggestions for Lentil Soup :
Pair this Lentil Soup with:
- Crusty Bread: Perfect for dipping into the rich, flavorful broth.
- Side Salad: A fresh green salad with a light vinaigrette balances the heartiness of the soup.
- Grated Parmesan: Sprinkle on top for added flavor.
“I love serving this soup with a side of warm, buttered crusty bread—it’s the perfect combination!”
Why You’ll Love Making Lentil Soup :
This Lentil Soup recipe is simple to prepare and packed with protein and fiber. It’s an ideal dish for meal prepping or making ahead, as it reheats beautifully. The addition of kielbasa provides a savory, smoky flavor that pairs perfectly with the tender lentils and vegetables. Plus, the bright touch of lemon juice makes it stand out from other soups.
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Lentil Soup
Enjoy this Lentil Soup as a cozy, nourishing meal that’s perfect for any day of the week!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 medium carrots, peeled and diced
- 1 small sweet onion, diced
- 3 cloves garlic, minced
- 1/8 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 2 cups dried red lentils, rinsed
- 6 cups low-sodium chicken broth
- 6 ounces kielbasa, cut into small bite-sized pieces
- 1/2 teaspoon salt
- 1/2 tablespoon dried Italian herbs
- 2 & 1/2 tablespoons lemon juice