Pioneer Woman Lentil Soup

This delicious Pioneer Woman Lentil Soup is a warm, hearty, and nutritious meal that’s perfect for any day. Packed with tender lentils, fresh vegetables, and warming spices, it’s both easy and satisfying. You can make it with pantry staples and adjust the flavors to your liking. Serve it hot with crusty bread for a comforting meal!

Ingredients Needed

• 1 Tbsp. olive oil
• 3 carrots, chopped
• 3 garlic cloves, finely chopped
• 2 celery stalks, chopped
• 1 yellow onion, chopped
• 3 Tbsp. tomato paste
• 2 tsp. fresh thyme, chopped
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 qt. vegetable broth
• 1 lb. brown lentils, rinsed and picked through (about 2 1/2 cups )
• 1/4 cup fresh flat-leaf parsley, chopped, plus more for serving
• 1 Tbsp. red wine vinegar

How To Make Lentil Soup

1. Sauté the Vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the chopped carrots, garlic, celery, and onion. Cook, stirring frequently, until the vegetables are soft and lightly golden, about 5 to 7 minutes.
2. Add the Spices and Tomato Paste: Stir in the tomato paste, thyme, cumin, paprika, salt, and pepper. Cook, stirring continuously, until the tomato paste darkens in color, about 2 to 3 minutes.
3. Cook the Lentils: Pour in the vegetable broth and add the lentils. Bring the mixture to a boil. Cover, reduce the heat to medium-low, and let it simmer until the lentils are tender, about 35 to 40 minutes.
4. Blend the Soup: Remove about 3 cups of the soup and place it in a blender. Blend until almost smooth, then return it to the pot. Alternatively, use an immersion blender to puree the soup to your desired consistency.
5. Finish and Serve: Stir in the fresh parsley and red wine vinegar. Serve hot, garnished with additional parsley if desired.

Recipe Tips

• Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the soup’s flavor and nutritional value.
• Rinse Lentils Thoroughly: Before cooking, rinse the lentils under cold water to remove any debris or dust.
• Sauté Vegetables Properly: Cook the chopped vegetables until they’re soft and lightly golden to build a rich base for the soup.
• Season in Layers: Add spices and herbs at different stages of cooking to develop depth in flavor.
• Adjust Consistency: Blend a portion of the soup and return it to the pot to achieve your preferred thickness.

How To Store & Reheat Leftovers

• Refrigerate: Transfer leftover lentil soup to an airtight container and refrigerate for up to 5 days.
• Freeze: Pour leftover lentil soup into freezer-safe containers, leaving some space at the top. Freeze for up to 3 months. To enjoy later, thaw the soup in the refrigerator overnight before reheating.
• Reheating: Warm leftover lentil soup gently on the stove over medium heat for 5 minutes, stirring occasionally, until heated through.

Nutrition Fact

Serving Size: 1 cup (245g)

• Calories: 186
• Total Fat: 3g
• Saturated Fat: 0.4g
• Cholesterol: 0mg
• Sodium: 970mg
• Potassium: 431mg
• Total Carbohydrate: 30g
• Dietary Fiber: 12g
• Sugars: 4g
• Protein: 12g

More Pioneer Woman Recipes:

• Pioneer Woman Carrot and Squash Curry Soup
• Pioneer Woman Butternut Squash, Sausage, and Tortelloni Soup
• Pioneer Woman Chunky Chicken Soup Recipe
• Pioneer Woman Veggie Tortellini Soup
• Pioneer Woman Tuscan Bean Soup with Shrimp