Lentil Soup

This lentil soup recipe is such a hearty twist on traditional vegetable soup.

This lentil soup recipe is loaded with fresh veggies and makes a really hearty and healthy dinner!

I did a thing last week. A thing that was new to my family.

I made us all participate in Meatless Monday. Woah. The teenage son in my house was like, dude. No.

But I was like, child, yes.

And we all survived. It helped a lot that I had made a big pot of my new favorite lentil soup recipe to keep everyone’s belly’s full. We honestly didn’t even miss the meat – this soup is hearty and filling!

I’ve been working with Hurst’s Beans this year to bring you all kinds of recipes featuring their dried beans. I’ve been kinda obsessed with making yummy pinto bean recipes – drunken beans and green chili pulled pork and pintos, to name a couple – but I decided to mix it up this time around with some lentils.

I love lentils because they tend to cook relatively quickly compared to other types of dried beans. I used a package of Hurst’s Garlic and Herb Lentils. They come with a garlic and herb seasoning packet that adds a great flavor to this soup. I think you’re going to love this recipe!

This lentil soup recipe is loaded with fresh veggies and makes a really hearty and healthy dinner!

Do you have any other types of bean recipes you’d like to see from me? I’m really enjoying coming up with these recipes. I’ve always got a stockpile of dried beans in my pantry and I love to put them to good use! Especially with the Instant Pot…did you guys see my pressure cooker pinto beans? Full of Tex-Mex flavor and they’re ready in less than 2 hours!

Alright, guys. Go forth and enjoy some lentil soup! Be sure to serve it up with some cornbread!

This lentil soup recipe is loaded with fresh veggies and makes a really hearty and healthy dinner!

Lentil Soup

Ingredients:

  • 2 tablespoons butter
  • 1 sweet onion, diced
  • 6 carrots, cut into rounds
  • 4 stalks celery, diced
  • 3 cloves garlic, minced
  • 8 ounces fresh green beans, cut in half
  • 14 ounce can fire-roasted tomatoes
  • 1 package (15.5 ounces) Hurst's Beans Garlic and Herb Lentils
  • 8 cups chicken broth
  • salt and pepper, to taste

Directions:

  1. Melt the butter in a large stock pot or dutch oven over medium heat. Add the onion, carrots, and celery to the pot and cook for 5 minutes.
  2. Stir in the garlic and green beans and cook for 1 more minute.
  3. Add the fire roasted tomatoes to the pan with the chicken broth.
  4. Rinse and sort through the lentils. Add to the pan along with the seasoning packet and bring to a boil.
  5. Reduce to a simmer and cover the pot. Cook for 1 hour 30 minutes, stirring occasionally.
  6. Taste and add salt and pepper as desired.

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