Lentil Soup: How to Make this Easy, Delicious, and Healthy Soup

Lentil soup has been popular for centuries and it’s easy to see why. It’s delicious, filling, and easy to make. In fact, lentils have been cultivated for a millenia and it was one of the world’s first crops with fossilized lentils found near the banks of the Euphrates river, which runs through modern day Syria. And since lentils pack a nutritional punch, it’s easy to see why these legumes have been around for so long and still remain a common staple in many diets.

While lentil soup continues to be popular in the Middle East, I am not making a Middle Eastern version today. Instead, I am going back to the old faithful, Progresso lentil soup and making a copycat recipe. The Progresso lentil soup has been with me through thick and thin and makes for an easy lunch when you have no food left in the house. It’s perfect to warm you up and give you the energy to do whatever it is that needs to get done.

It never occurred to me to remake this soup. I mean, why mess with perfection? But now that this soup is no longer readily available to me, I have been left with no choice but to break it down and figure out how to make it for myself. Luckily, it’s easy and just as delicious as I remember it. Be sure to serve this with some crusty bread and think about your ancient ancestors cultivating lentils for your culinary delight.

Serves 4 – 6

Ingredients:

1 & 1/2 cups of lentils or one 14 ounce bag, rinsed, picked over, and soaked for 30 minutes or longer

2 tablespoons of olive oil

1 onion, diced

4 cloves of garlic, minced

2 tablespoons of tomato paste

2 cups of spinach

Juice of 1 lemon

4 cups of vegetable or chicken broth

2 cups of water

1 teaspoon of oregano

1 tablespoon of butter

Salt and pepper to taste

Fresh parsley for the pretty

Instructions:

1. In a large stock pot, heat olive oil over medium heat. Saute the onion with salt and pepper until it begins to turn translucent, about 5 minutes. Than add the garlic and saute for about 30 seconds before adding the lemon juice and tomato paste. Stir to combine.
2. Drain the lentils from soaking and add them to the pot along with the broth and water. Liberally season with salt, pepper, and oregano and bring to boil.
3. Reduce the heat to simmer and stir in the spinach. Add more salt as needed.
4. Cook for about 20 minute or until the lentils are softened and about half of the liquid is absorbed.
5. Add in the butter and garnish with parsley. Divide into bowls to serve.

If you like this, be sure to give my mujadara a try for a lentil dish that keeps its Middle Eastern roots.