Description
This Spring Lentil Vegetable Soup is packed with fresh spring vegetables like leeks, peas, asparagus, and spinach. A homemade herb pistou adds a bright, garlicky burst of flavor to every bowl, making this hearty lentil soup a fresh and comforting meal.
Ingredients
- 1 cup green or brown lentils, preferably pre-soaked
- 2 tablespoons extra-virgin olive oil
- 2 leeks, trimmed, sliced, and washed well
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth, preferably low-sodium
- 1 cup fresh or frozen peas
- 1/2 lb asparagus, tough ends trimmed and cut into 1/2–1 inch pieces
- 5 oz baby spinach and/or arugula
- 1 1/2 tablespoons fresh lemon juice
- Salt and pepper, to taste
For the Spring Herb Pistou:
- 1/3 cup extra-virgin olive oil
- 1 clove garlic, crushed
- 1 cup fresh mint, dill, chives, and/or cilantro
- 1/2 teaspoon salt
- Zest of 1 lemon
- Pinch of crushed red pepper, optional
- 1/2 tablespoon fresh lemon juice
Instructions
- Optional but recommended: 30 minutes before cooking, place the lentils in a bowl with 1/2 tablespoon kosher salt and cover with warm water. Drain and rinse well before using.
- Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the leeks and sauté for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Add the broth and bring to a boil. Add the drained and rinsed lentils, reduce the heat to low, cover, and simmer for about 20 minutes, or until the lentils are fully cooked. Add more broth or water if the soup becomes too thick.
- While the lentils cook, make the pistou. Add the garlic, fresh herbs, salt, lemon zest, lemon juice, and optional crushed red pepper to a food processor. Process until finely chopped, then slowly drizzle in the olive oil while processing. Scrape down the sides as needed.
- Stir the peas, asparagus, and spinach and/or arugula into the soup. Continue cooking over low heat for about 5 minutes, until the asparagus is tender but not mushy.
- Turn off the heat and stir in the lemon juice. Taste and season with salt and pepper as needed. Add more broth or water if necessary.
- Serve each bowl with a generous dollop of the herb pistou and, if desired, crusty bread.
Notes
- To clean leeks, trim away the dark green parts and roots, slice lengthwise, then cut into 1/2-inch pieces. Soak and rinse well to remove dirt.
- Do not use red lentils, as they cook differently and will disintegrate.
- Canned lentils can be used instead. Drain and rinse them, then add them after the soup comes to a boil along with the asparagus, peas, and spinach.
- For the pistou, use any combination of fresh delicate herbs you have, such as dill, mint, chives, cilantro, basil, parsley, or tarragon.
- Other vegetables can be added or substituted. Add slower-cooking vegetables such as carrots or potatoes with the lentils, and faster-cooking vegetables such as broccoli, kale, or cauliflower near the end.
- This soup freezes well. The pistou can be stirred into the soup before freezing, frozen separately, or made fresh when reheating.
- If skipping the pistou, stir fresh chopped herbs into the soup before serving and add a drizzle of olive oil.
- Use vegetable broth to keep the soup vegan and vegetarian.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American