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Hey there, friends!
As the New Year rolls around, it’s the perfect time for cozy and comforting dishes.
Today, I’m excited to share my recipe for New Year’s lentil soup!
This soup is not only warm and hearty, but it’s also packed with delicious flavors and healthy ingredients.
Whether you’re looking to start the year off right or just need a cozy meal, this one’s for you!
Let’s dive in!
Possible Ingredient Alternatives
Lentils can be substituted with split peas or chickpeas for a similar protein-rich, hearty texture. Adjust cooking time accordingly, as split peas cook faster and chickpeas may require pre-soaking. Farro can be replaced with quinoa or brown rice for a gluten-free option, maintaining a nutty flavor and chewy texture. Use the same amount and adjust cooking time as needed. Kale can be swapped with spinach or Swiss chard for a milder flavor while still providing similar nutritional benefits. If using spinach, add it closer to the end of cooking time to prevent overcooking. For a lower-carb version, consider using cauliflower rice instead of farro, adding it in the last few minutes of cooking to maintain texture.
Preparation Time | 10-15 minutes |
Cooking Time | 35-40 minutes |
Total Time | 45-55 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 30-35 g
- Fat: 25-30 g
- Carbohydrates: 90-100 g
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion, diced
- 5 celery ribs, chopped
- 5 medium carrots, chopped
- 4 cloves garlic, minced
- 8 cups veggie stock
- 1 1/2 cups canned diced tomatoes
- 1 1/2 cups petite lentils
- 1 teaspoon oregano, dried
- 3 tablespoons finely diced basil or parsley
- Salt and pepper to preference
- 2 cups finely chopped kale
- 1 1/2 cups cooked farro
- Preferred garnish
Step 1: Sauté the Vegetables
In a large stockpot, heat the oil over medium heat until it starts to sizzle.
Add the chopped onions, celery, and carrots to the pot.
Cook the vegetables for about 4 to 5 minutes, stirring occasionally, until the onions become translucent and fragrant.
This will form the flavorful base of your soup.
Step 2: Add Garlic and Seasoning
Once the onions are translucent, add in the minced garlic and continue cooking for another minute or two, stirring to ensure it doesn’t burn.
The garlic will add another layer of flavor to your soup base.
Step 3: Incorporate Broth and Lentils
Pour in the broth, then add the canned tomatoes, lentils, oregano, basil, salt, and pepper.
Stir everything together well, and increase the heat to bring the mixture to a boil.
This will help the flavors meld together and start cooking the lentils.
Step 4: Simmer the Soup
Once boiling, reduce the heat to a simmer and cover the pot.
Allow the soup to cook just until the lentils are tender to the bite, which should take about 25 to 30 minutes.
Taste occasionally to check the texture of the lentils.
Step 5: Add Kale and Farro
Once the lentils are tender, add the chopped kale and cooked farro to the soup.
Stir to combine all ingredients.
Cook for an additional 4 to 5 minutes, or until the kale has wilted and the farro is heated through and blended well into the soup.
Step 6: Serve the Soup
Ladle the warm soup into individual serving bowls.
You can top it with a sprinkle of Parmesan cheese, fresh herbs, or a drizzle of olive oil to enhance the flavor.
Serve very warm and enjoy the hearty, comforting soup.