When the weather cools down, there’s nothing like a hearty bowl of soup to warm you up. This Rosemary Lentil Soup recipe combines wholesome ingredients and aromatic herbs in a simple, delicious meal that serves four. It’s not only nourishing but also incredibly satisfying with its rich flavors.
Ingredients from Wasteless Pantry:
- 1 1/4 cups puy lentils
- 1/4 cup olive oil
- 3 cloves of garlic, crushed (or 3 tsp dried)
- 1/4 tsp dried oregano
- 1/4 tsp dried rosemary
- 2 bay leaves
- 1 tbsp tomato paste powder
- Red wine vinegar, to taste
Ingredients from elsewhere:
- 1 finely chopped brown onion
- 1 large chopped carrot
- 1L water
Instructions:
- Prepare the Lentils: Start by boiling the lentils in a large saucepan. After 10 minutes of simmering, drain them and set aside.
- Cook the Vegetables: In the same pan, heat the olive oil over medium heat. Add the garlic, onion, and carrot, cooking until they are soft.
- Simmer: Return the lentils to the pan, add water, oregano, rosemary, and bay leaves. Bring the mixture to a boil then simmer it covered for 10 minutes.
- Final Touches: Stir in the tomato paste and season to taste with red wine vinegar and additional salt if needed. Continue to simmer covered for another 30-40 minutes, adding water if the soup becomes too thick.
- Serve: Ladle the soup into bowls, and for a finishing touch, drizzle with a little more olive oil and a few drops of red wine vinegar.
This soup is not only a delight on a chilly day but also offers the benefits of lentils, which are high in protein and fiber, making it a filling, nutritious option for any meal. Enjoy this soup with a side of crusty bread for an extra treat!
Need more inspiration – check out our other recipes on our blog!