Winter Lentil Soup
A hearty winter lentil soup with savory beef stock, aromatic vegetables, and herbs, perfect for comforting meals on cold days. Rich, flavorful, and satisfying.
Ingredients
Instructions
- Heat butter in a large saucepan over medium heat.
- Add chopped onions and carrots and cook for 5 minutes.
- Add heated beef stock and tomato paste to the saucepan.
- Mix well and season with salt and pepper.
- Stir in washed lentils, minced garlic, and chopped parsley.
- Bring the mixture to a boil.
- Reduce heat to low and simmer for 1 1/2 hours, partly covered.
Tips & Substitutions
For added depth, consider sautéing a diced celery stalk with the onions and carrots. If you prefer a vegetarian option, substitute beef stock with vegetable stock. You can also add spices like cumin or smoked paprika for extra flavor. If lentils are not available, split peas can be a decent substitute, though cooking times may vary.
Serving Suggestions
Serve the Winter Lentil Soup with crusty bread for a hearty meal. It pairs beautifully with Brussels Sprouts With Mushroom Glaze as a side dish. You can also top the soup with a dollop of sour cream or Greek yogurt for creaminess. Freshly chopped herbs can enhance the presentation and flavor.
Storage & Reheating
Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. To reheat, simply place the soup in a saucepan over medium heat, stirring occasionally until warmed through. You may need to add a splash of water or stock to adjust the consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Winter Lentil Soup contains roughly 796 calories, with 28g protein, 149g carbohydrates, and 16g fat. It is an excellent source of vitamin C (123% of the Daily Value), protein (55% of the Daily Value), and calcium (49% of the Daily Value). Note that it is relatively high in sodium, at 798mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried lentils instead of canned?
Yes, dried lentils are perfect for this recipe as they absorb flavors well. Ensure to wash and soak them before adding to the soup. Cooking times may vary, so keep an eye on them as they simmer.
How can I make this soup spicier?
To add heat, consider incorporating diced jalapeños or a pinch of red pepper flakes when sautéing the vegetables. For a more subtle spice, add a dash of hot sauce before serving.
Is this soup suitable for freezing?
Absolutely! This soup freezes well. Just be sure to let it cool completely, then store in freezer-safe containers. It can last for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).