Amy’s Lentil Soup Recipe

Amy’s Lentil Soup Recipe is made with a flavorful combination of ingredients including olive oil, carrots, celery, onion, garlic, stewed tomatoes, vegetable broth, water, sweet potato, salt, ground cumin, bay leaf, balsamic vinegar, red lentils, fresh thyme, and fresh oregano. This hearty Amy’s Lentil Soup Recipe creates a nourishing dish that takes about 45 minutes to prepare and can serve up to 6 people.

Amy’s Lentil Soup Recipe Ingredients

• 1 tbsp olive oil
• 2 medium carrots, diced small
• 3 stalks celery (leaves included), diced small
• 1 small yellow onion, diced small
• 3 cloves garlic, minced
• 1 (15 oz) can stewed tomatoes, blended
• 2 cups vegetable broth
• 2 cups water
• ½ medium sweet potato, diced small
• 2 tsp salt
• ¾ tsp ground cumin
• 1 large bay leaf
• 1 ½ tbsp balsamic vinegar
• 2 cups red lentils
• 1 tsp fresh thyme, chopped (or ¼ tsp dried thyme)
• 1 tsp fresh oregano, chopped (or ¼ tsp dried oregano)

Amy’s Lentil Soup Recipe Instructions

1. Heat the oil: In a pressure cooker (with the lid off) or a large soup pot over medium heat.
2. Sauté vegetables: Add diced carrots, celery, and onion. Sauté for about 5 minutes until the vegetables start to soften. Add minced garlic and continue to sauté for another 3 minutes.
3. Blend tomatoes: In a blender, blend the can of stewed tomatoes until mostly smooth. Add the blended tomatoes to the pot along with the vegetable broth. Bring the mixture to a boil over medium-high heat.
4. Simmer sweet potatoes: Add diced sweet potatoes to the pot. Reduce heat to medium and simmer for about 10 minutes, stirring occasionally, until the sweet potatoes have softened.
5. Add remaining ingredients: Add water, salt, ground cumin, bay leaf, balsamic vinegar, and red lentils to the pot. If using a pressure cooker, put the lid on and bring to pressure. Cook for about 10 minutes, then let the pressure release naturally. If using a regular soup pot, cover and simmer for about 30 minutes, until the lentils are cooked through and soft. Note: Cooking times may vary depending on the type of lentils used.
6. Check consistency: After cooking, stir the soup. Add more water if necessary to reach the desired thickness. Taste and adjust seasoning as needed.
7. Finish with herbs: Remove from heat and stir in the chopped fresh thyme and oregano. Serve warm. Add additional water if the soup is too thick for your preference.

Recipe Tips

• Enhance Flavor with Herbs: Experiment with different fresh herbs like rosemary or parsley to add depth of flavor to Amy’s Lentil Soup. You can also sprinkle some freshly grated Parmesan cheese on top before serving for an extra savory kick.
• Texture Variation: For a heartier texture, try adding diced potatoes or butternut squash along with the sweet potato. This will add extra substance to the soup and make it even more satisfying.
• Ease of Cooking: To save time, consider using pre-chopped vegetables or canned diced tomatoes instead of fresh ones. You can also make a big batch of this soup and freeze it in individual portions for quick and easy meals throughout the week.

How To Store Amy’s Lentil Soup Recipe

Refrigerate: Allow the Amy’s Lentil Soup to cool completely. Then, transfer it to an airtight container or cover the pot with plastic wrap. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Ladle the cooled soup into freezer-safe containers, leaving some room for expansion. Alternatively, pour the soup into freezer bags, removing excess air before sealing. Amy’s Lentil Soup can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Amy’s Lentil Soup Recipe

On The Stovetop: Transfer the leftover soup to a saucepan and heat over medium-low heat. Stir occasionally until the soup is warmed through, about 5-10 minutes.

In The Microwave: Pour a serving of the soup into a microwave-safe bowl and cover it loosely with a microwave-safe cover or paper towel. Heat on high for 2-3 minutes, stirring halfway through.

In The Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.

What To Serve Amy’s Lentil Soup Recipe

Amy’s Lentil Soup Recipe pairs well with crusty bread, a green salad, roasted vegetables, and a dollop of sour cream or yogurt. It also can be served alongside a grilled cheese sandwich, garlic bread, a cheese platter, and steamed rice for better savoring of the meal.

Frequently Asked Questions

Can I use different types of lentils for this recipe?

While this recipe specifically calls for red lentils, you can experiment with other types like green or brown lentils. Just keep in mind that cooking times may vary.

Can I make this soup ahead of time?

Yes, you can make Amy’s Lentil Soup ahead of time. It actually tastes even better the next day as the flavors have a chance to meld together. Simply store it in the refrigerator and reheat when ready to serve.

Is it necessary to blend the stewed tomatoes?

Blending the stewed tomatoes creates a smoother texture for the soup, but if you prefer a chunkier consistency, you can skip this step.

Try more recipes:

• Ina Garten Mexican Chicken Soup
• Ina Garten Carrot Ginger Soup
• Ina Garten Cabbage Soup