How to Make Lentil Soup with Garlicky Vinaigrette - A Step-by-Step Guide

Lentil soup is a hearty and flavorful dish that is perfect for a chilly evening. This recipe for Lentil Soup with Garlicky Vinaigrette takes the classic lentil soup to the next level with the addition of a tangy and aromatic vinaigrette that adds a burst of flavor to each spoonful. With its earthy lentils, aromatic vegetables, and zesty vinaigrette, this soup is sure to become a staple in your winter soup rotation.

The base of the soup is made with brown or green lentils, which are kn...

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Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • ¾ cup diced celery
  • ¾ cup diced carrots
  • 2 cloves garlic, finely chopped
  • 2 teaspoons kosher salt
  • ¾ cup tomato sauce
  • 2 cups green or brown lentils
  • 2 cups water
  • 4 cups low-sodium chicken or vegetable broth
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 teaspoon balsamic or sherry vinegar
  • ¼ cup olive oil
  • 2 tablespoons balsamic or sherry vinegar
  • 1 clove garlic, minced
  • ½ teaspoon salt

Information

  • Prep Time: 15 mins
  • Cook Time: 6 hrs 10 mins
  • Total Time: 6 hrs 25 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.
  • For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
  • Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.
  • Nutrition

    392 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Cholesterol: 3mg
    • Sodium: 1102mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 21g
    • Total Sugars: 6g
    • Protein: 20g
    • Vitamin C: 9mg
    • Calcium: 65mg
    • Iron: 5mg
    • Potassium: 856mg