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Easy Lentil Soup With Smashed Walnuts Recipe

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★★★★★

5 from 102 reviews

This Easy Lentil Soup with Smashed Walnuts is a comforting and nutritious dish perfect for any season. It features tender brown lentils simmered with aromatic spices, fresh vegetables, and a creamy texture achieved by partial blending. Topped with a zesty walnut gremolata, this hearty soup offers a delightful mix of flavors and textures with every spoonful.

Ingredients

Scale

Soup Base

  • 2 tablespoons olive oil (extra virgin)
  • 1 onion (chopped)
  • 1 large carrot (sliced into discs)
  • 1 rib celery (chopped)
  • 2 cloves garlic (grated)
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon ground cumin
  • ¼ teaspoon cinnamon (optional)
  • 1 cup dried brown lentils (rinsed) OR 3 cups cooked lentils OR 2 cans lentils (15 oz/400 g each, rinsed)
  • 6 cups vegetable broth (or chicken broth, reduced sodium)
  • ¾ teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper
  • 4 ounces fresh spinach

Walnut Gremolata Topping

  • ⅓ cup walnuts (roughly chopped)
  • 4 tablespoons fresh parsley (or cilantro)
  • 2 tablespoons olive oil (extra virgin)
  • ½ lemon (zest and juice)
  • ½ small clove garlic (grated, optional)
  • Pinch of salt

Instructions

  1. Cook the vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced carrot, and chopped celery. Cook for approximately 3 minutes, stirring frequently, until the vegetables are slightly softened but not browned.
  2. Add spices and garlic: Stir in the grated garlic cloves along with the paprika, ground cumin, and optional cinnamon. Cook for 1 minute, stirring continuously to release the spices’ aromas. Be careful not to let the garlic brown to avoid bitterness.
  3. Add lentils and broth: Add the rinsed dried brown lentils and pour in the vegetable broth. Season with salt and black pepper. Bring the mixture to a gentle boil, then lower the heat to maintain a simmer. Cook uncovered for 30 to 45 minutes until the lentils are tender. If using canned lentils, reduce broth by half and simmer for 15 minutes.
  4. Blend and add spinach: Use an immersion blender to partially blend the soup directly in the pot, creating a creamy but still chunky texture. Stir in the fresh spinach leaves and cook for 1 minute until just wilted. Taste and adjust seasoning with additional salt if needed.
  5. Make the walnut gremolata: While the soup simmers, finely chop the walnuts and place them in a small bowl. Add chopped fresh parsley, grated garlic (if using), olive oil, lemon zest and juice, and a pinch of salt. Stir well to combine into a coarse, textured mixture.
  6. Serve: Ladle the hot lentil soup into bowls. Optionally, add a spoonful of yogurt for creaminess. Top each serving with a generous spoonful of the walnut gremolata mixture. Serve warm and enjoy the rich combination of flavors and textures.

Notes

  • This recipe can be made with canned lentils to reduce cooking time; just adjust broth and simmer time accordingly.
  • The cinnamon is optional but adds a subtle warmth that complements the spices.
  • Substitute parsley with cilantro for a different herbal note in the gremolata.
  • For a non-vegetarian option, use reduced-sodium chicken broth instead of vegetable broth.
  • Adding a dollop of yogurt or sour cream before serving adds creaminess and balances the spices.
  • Leftover soup stores well in the refrigerator for up to 4 days and freezes well for longer storage.

Keywords: lentil soup, easy lentil recipe, healthy soup, vegetarian soup, walnut gremolata, comfort food, Mediterranean soup, plant-based protein

Find it online: https://trendytasterecipes.com/easy-lentil-soup-with-smashed-walnuts-recipe/