Authorchef-Julia.com
DifficultyBeginner

This soup can be made in under 30 minutes but tastes like you've been simmering it all day. The addition of fresh greens and spicy peppers makes it so bright and appetizing. I hope you love this soup as much as I do.

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 2 cups chopped onions (yellow or white)
 2 garlic cloves, minced
 1 cup chopped carrots
 ½ cup chopped celery
 1 10 ounce can tomatoes and green chilies (like Rotel)
 ½ tsp ground cumin
 ½ tsp paprika
 1 sliced Serrano or jalapeno pepper (optional) or red chile flakes
 4 cups cooked brown lentils *
 ½ cup chopped cilantro
 1 cup diced, cooked potatoes (optional)
 4 cups baby spinach or power greens
 4 cups low sodium or no sodium vegetable broth
 2 cups water
 salt and pepper, to taste
 2 scallions, thinly sliced

Directions
1

*Cooked Brown Lentils: I developed this recipe using brown lentils I had frozen after making a big batch in the Instant Pot. To make them in the Instant Pot, add 2 cups dried lentils, well rinsed, to the Instant Pot. Add 6 cups of water and cook on High Pressure for 15 minutes. Allow to naturally release for 10 minutes, then release the rest of the pressure. Cool, drain and set aside.
Another option is to add dried (and well rinsed) lentils to the recipe instead of cooked lentils. This will take 35-40 minutes instead of 15-20 minutes to make the soup.
The Lentil Soup:
Heat a large pot on medium high heat. Add the onions, garlic, celery and carrots and stir quickly. Add a couple tablespoons of vegetable broth and saute the vegetables for a couple minutes. Add about 1/4 cup more vegetable broth, reduce the heat to medium low, cover the pot and allow the vegetables to cook for 5 more minutes. Add the tomatoes/green chiles, cumin and paprika, jalapenos, the vegetable stock and water. Add the cooked brown lentils (or dried, if using) and bring to a boil. If using diced, cooked potatoes, add them as well. If you're using cooked lentils simmer for 15-20 minutes. If using dried lentils cook for 35-40 minutes or until the lentils are tender. Add the cooked potatoes after the lentils have cooked for 25 minutes.. Add the greens, salt and pepper to taste, cilantro and scallions. To thicken the soup, mash some of the lentils against the side of the pot with a large spoon.

Ingredients

Ingredients
 2 cups chopped onions (yellow or white)
 2 garlic cloves, minced
 1 cup chopped carrots
 ½ cup chopped celery
 1 10 ounce can tomatoes and green chilies (like Rotel)
 ½ tsp ground cumin
 ½ tsp paprika
 1 sliced Serrano or jalapeno pepper (optional) or red chile flakes
 4 cups cooked brown lentils *
 ½ cup chopped cilantro
 1 cup diced, cooked potatoes (optional)
 4 cups baby spinach or power greens
 4 cups low sodium or no sodium vegetable broth
 2 cups water
 salt and pepper, to taste
 2 scallions, thinly sliced

Directions

Directions
1

*Cooked Brown Lentils: I developed this recipe using brown lentils I had frozen after making a big batch in the Instant Pot. To make them in the Instant Pot, add 2 cups dried lentils, well rinsed, to the Instant Pot. Add 6 cups of water and cook on High Pressure for 15 minutes. Allow to naturally release for 10 minutes, then release the rest of the pressure. Cool, drain and set aside.
Another option is to add dried (and well rinsed) lentils to the recipe instead of cooked lentils. This will take 35-40 minutes instead of 15-20 minutes to make the soup.
The Lentil Soup:
Heat a large pot on medium high heat. Add the onions, garlic, celery and carrots and stir quickly. Add a couple tablespoons of vegetable broth and saute the vegetables for a couple minutes. Add about 1/4 cup more vegetable broth, reduce the heat to medium low, cover the pot and allow the vegetables to cook for 5 more minutes. Add the tomatoes/green chiles, cumin and paprika, jalapenos, the vegetable stock and water. Add the cooked brown lentils (or dried, if using) and bring to a boil. If using diced, cooked potatoes, add them as well. If you're using cooked lentils simmer for 15-20 minutes. If using dried lentils cook for 35-40 minutes or until the lentils are tender. Add the cooked potatoes after the lentils have cooked for 25 minutes.. Add the greens, salt and pepper to taste, cilantro and scallions. To thicken the soup, mash some of the lentils against the side of the pot with a large spoon.

Brown Lentil Soup
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