In any corner of the world, lentil soup is a filling, delicious, and wholesome staple. Upgrade it with a little Kettle & Fire Chicken Mushroom Bone Broth, and it’s more than just a tasty soup you can feel good about eating—it’s a protein-containing meal that satisfies.
Made with typical pantry staples, this delicious soup is a main dish that’s perfect for an easy weeknight dinner that doesn’t take a long time to cook.
While we make it on the stovetop, you could easily adjust it to cook in a crockpot or slow cooker. This soup recipe is also easily adjusted to feed a family or to make enough for lunch leftovers the following day.
A modification of one of your favorite comfort foods, this lentil soup contians dietary fiber, B vitamins, and antioxidants. A little olive oil rounds out the flavor, while a touch of lemon juice (or red wine vinegar, if you have it) brightens it all up.
We like to use green lentils (also known as French lentils), but you could substitute red lentils or any other lentils you have in your pantry. An optional dollop of Greek yogurt at the end adds a bit of tart creaminess. You could also finish it up with some parmesan cheese.
Lentil Soup with Mushroom Chicken Bone Broth
Disguised as a comfort food, this lentil soup contains dietary fiber, B vitamins, and antioxidants. The olive oil rounds out the flavor, while a touch of lemon juice (or red wine vinegar, if you have it) brightens it all up.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 slice bacon cut into ¼ inch pieces
- 1 yellow onion chopped
- 1 carrot chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- Kosher salt
- ¼ teaspoon red pepper flakes
- ½ cup green lentils
- 12 ounces canned diced tomatoes
- 4 cups Kettle & Fire Mushroom Chicken Bone Broth
- Freshly ground black pepper
- 1 lemon juiced
- 2 tablespoons parsley leaves chopped
- ¼ cup Greek yogurt optional
Instructions
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In a medium pot over medium heat, warm 1 tablespoon oil until shimmering. Add the bacon and cook just until the fat starts to render, 3 to 5 minutes.
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Add the onion, carrots, celery, and a pinch of salt and cook, stirring, until the vegetables become soft, 8 to 10 minutes. Then add the garlic and red pepper flakes; cook until fragrant, 1 to 2 minutes.
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Stir in the lentils. Then add the crushed tomatoes and bone broth. Bring the soup to a boil, then reduce heat to a simmer. Cook, covered, until the lentils are soft, 20 to 25 minutes.
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Add the lemon juice. Then remove from the heat and season with salt and pepper. Garnish with the parsley and Greek yogurt, if using.
Recipe Notes
Gluten free
