Linsensuppe Lentil Soup With Veggies Recipe

I absolutely adore this lentil soup recipe because it’s the perfect blend of cozy and nutritious, making it my go-to comfort meal for chilly evenings. Plus, the combination of spices like cumin and smoked paprika gives it that irresistible depth of flavor that makes me feel like a kitchen rockstar every time.

Creating warm, filling, and healthy dishes is what I love to do, and my Linsensuppe Lentil Soup with Veggies just hits that spot. With the bright red of the bell peppers and the nice green of the lentils, this soup is filled with good and colorful nutrients.

I’m always on the lookout for new ways to get more lentils into my life. They are a nutritional powerhouse.

They are full of protein and fiber, and they have good amounts of the minerals magnesium and phosphorous.

Ingredients

Lentils are rich in protein and fiber and provide a hearty base.

Olive Oil: Fats that are healthy and make the soup rich.

Adds a natural sweetness and aromatic depth: Onion.

Carrots are sweet and an excellent source of beta-carotene.

Cumin: A spice that is earthy and adds warmth and complexity.

Paprika Smoked: Provides a smoky, somewhat spicy taste.

Tomato Paste: Amplifies taste with a zesty richness.

Balsamic vinegar: imparts a slight, sweet, tangy taste that elevates the flavors.

Ingredient Quantities

• 1 cup green or brown lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 2 cups water
• 2 tablespoons tomato paste
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• Chopped fresh parsley, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, which should be diced, and sauté for 5-6 minutes until it becomes translucent.

2. Add the minced garlic, sliced carrots, diced celery, and diced red bell pepper. Sauté for another 5 minutes until the ingredients start to become tender.

3. In the pot, add ground cumin, smoked paprika, and dried thyme, stirring about 1 minute to release the aromas of the spices.

4. Incorporate the rinsed and drained lentils, making sure they are well-enveloped by the spices and vegetables.

5. Add the vegetable broth and water. Then, add the tomato paste and stir until everything is well combined.

6. Bring the mixture to a boil, adding the bay leaf to the pot.

7. Take it down to low heat, put the lid on, and let the soup simmer for 30-35 minutes. The lentils should be tender when you check them.

8. Take out and throw away the bay leaf. Add salt and pepper to the soup as needed for seasoning.

9. Add the balsamic vinegar and let the soup simmer for another 5 minutes to blend the flavors.

10. Enjoy your homemade Linsensuppe, Lentil Soup with Veggies, served hot and garnished with chopped fresh parsley!

Equipment Needed

1. Large pot
2. Measuring cups
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Wooden spoon or spatula
7. Ladle

FAQ

• What type of lentils should I use?This recipe can use either green or brown lentils. Both hold their shape well and give the soup a hearty texture.
• Can I use canned lentils instead of dried?Certainly, you may use lentils that come in a can. Just cut back on the cooking time, as the lentils in the can are fully cooked. You will need approximately 2 to 2.5 cups of lentils in a can.
• Is there a substitute for smoked paprika?You can use regular paprika if you don’t have smoked paprika. But the soup gets a nice, unique depth of flavor from the smoky kind.
• Can this soup be made ahead of time?Definitely! Linsensuppe develops flavor while it waits. Keep it in the fridge for up to 3 days or the freezer for up to 3 months.
• Can I add meat to this lentil soup?Certainly! Here’s a reworded version of your text:

  Absolutely! You may include cooked sausage, bacon, or shredded chicken to amp up the flavor and protein content.

• Is this recipe vegan?This recipe is vegan because it does not have any animal products in it.
• What can I serve with Linsensuppe?Accompany this soup with crusty bread, a side salad, or serve it as a first course before a main dish.

Substitutions and Variations

Red lentils can be used in place of green or brown lentils, but they will cook more quickly and may alter the texture slightly.
Coconut oil or vegetable oil can be used in place of olive oil for a different flavor profile.
You can replace ground cumin with ground coriander, and the difference will hardly be noticeable to all but the most discerning palates.
Regular paprika or a pinch of cayenne pepper can take the place of smoked paprika and provide similar flavors.
For a similar tanginess, balsamic vinegar can be substituted with:
– apple cider vinegar, or
– red wine vinegar.

Pro Tips

1. Enhance Flavor with Herbs For additional depth of flavor, consider adding a bouquet garni (a bundle of fresh herbs like thyme, rosemary, and bay leaves) during the simmering stage. Remove it before serving to keep the soup clear and free of stems.

2. Perfect Lentil Texture If you prefer a thicker soup, blend a portion of the cooked soup with an immersion blender before adding the balsamic vinegar. This creates a creamy texture while still leaving some lentils intact for bite.

3. Optimize Vegetable Sautéing To deepen the flavor, take your time sautéing the onions. Allow them to caramelize slightly before adding the garlic and other vegetables. This adds a sweet, rich undertone to the soup.

4. Balsamic Vinegar Timing Add the balsamic vinegar at the very end of cooking. This ensures that its acidity and sweetness are fresh and vibrant, enhancing the overall flavor profile without getting lost in the long simmer.

5. Customized Spice Level If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes along with the other spices. Adjust the quantity to taste, depending on your preference for spiciness.