Hearty Lentil & Vegetable Soup with Herb Garnish
15min
45min
1
556
Chef's Note
For a richer flavor profile, try toasting the dry lentils in the pot for 1-2 minutes before adding the broth. This brings out their nutty flavor and adds depth to the soup. You can also make this soup ahead and refrigerate - the flavors develop beautifully overnight!
Tags
Ingredients
1/2 cup green lentils
4 oz chicken breast
1 tablespoon olive oil
1/2 medium onion
1 medium carrot
1 stalk celery stalk
2 cloves garlic
1 medium tomato
2 cups low-sodium chicken broth
1 leaf bay leaf
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley
1 teaspoon fresh dill
1 teaspoon lemon juice
Instructions
- 1
Rinse 1/2 cup green lentils under cold water and set aside.
- 2
Dice 4 oz chicken breast into 1/2-inch cubes.
- 3
Finely dice 1/2 medium onion, 1 medium carrot, and 1 celery stalk. Mince 2 cloves of garlic. Dice 1 medium tomato.
- 4
Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the diced chicken and cook for 5 minutes until lightly browned on all sides.
- 5
Add the diced onion, carrot, and celery to the pot. Sauté for 5 minutes until vegetables begin to soften.
- 6
Add minced garlic and cook for 30 seconds until fragrant.
- 7
Add the diced tomato and cook for 2 minutes until it begins to break down.
- 8
Add the rinsed lentils, 2 cups chicken broth, 1 bay leaf, 1/2 teaspoon thyme, and 1/2 teaspoon rosemary. Bring to a boil.
- 9
Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender but still hold their shape.
- 10
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
- 11
Remove the bay leaf and discard.
- 12
Chop 1 tablespoon fresh parsley and 1 teaspoon fresh dill.
- 13
Stir in 1 teaspoon lemon juice just before serving.
- 14
Ladle the soup into a bowl and garnish with the chopped fresh herbs.
Nutrition Information (per serving)
556
35g
63g
19g
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