This soup is the perfect cold-weather lunch or healthy dinner the whole family will love.
This is our ultimate guide to making the perfectVegan Lentil Soup.
Creamy cannellini beans add more protein and fiber to ensure a satiating soup.
Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman, Art Director: Maria Emmighausen
Keep reading for our expert tips, including ingredient selections and storage recommendations.
Add 3 cloves minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer.
Grant Webster
Cover and simmer until the lentils are tender, 30 to 40 minutes.
Remove from heat and stir in 1 tablespoon dill and 1 1/2 teaspoons vinegar.
Garnish with additional dill, if desired, and serve.
Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman, Art Director: Maria Emmighausen
you’re able to use any combination of these varieties in your soup.
We recommend sticking to whole lentils instead of split lentils.
Lentil soup can be stored in an airtight container and refrigerated for up to 5 days.
Grant Webster
To reheat, you might microwave the soup on High until warm.
Yes, lentilsoup is easy to freeze.
After the soup has cooled, portion and store it in freezer-safe containers.
Freeze for up to 2 months.
Be sure to label the containers so you’re free to keep track of the freshness.
Bread would be perfect, so you get every last bit of soup in the bottom of your bowl.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
