This lentil soup recipe is such a hearty twist on traditional vegetable soup.
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!
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!
You should try my Tuscan white bean soup too!
Alright, guys. Go forth and enjoy some lentil soup! Be sure to serve it up with some cornbread!
- 2 tablespoons butter
- 1 sweet onion diced
- 6 carrots cut into rounds
- 4 stalks celery diced
- 4 cloves garlic minced
- 8 ounces fresh green beans cut in half
- 8 cups chicken broth
- 1 pound dried lentils
- 14 ounces fire-roasted diced tomatoes canned
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 bay leaves
- 2 tablespoons lemon juice
- salt and pepper to taste
- 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.
- Stir in the garlic and green beans and cook for 1 more minute.
- Add the chicken broth, lentils, tomatoes, oregano, basil, and bay leaves to the pot. Bring to a boil.
- Reduce to a simmer and partially cover the pot. Cook for 45 minutes or until lentils are tender but still hold their shape.
- Remove the bay leaves from the soup. Stir in the lemon juice and season with salt and pepper to taste.