Can I use red lentils instead of brown or green lentils?

Red lentils break down quickly and will make your soup mushy rather than chunky. Stick with brown or green lentils for this hearty minestrone lentil soup to maintain that stew-like texture.

Can I make this soup in a slow cooker?

Yes! Saute the vegetables first, then transfer everything except the zucchini and spinach to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add zucchini and spinach in the last 30 minutes.

Why is my minestrone lentil soup too watery?

If you added precooked lentils, you may have used too much liquid. Next time, reduce the broth by 1 cup or simmer uncovered for the last 10 minutes to thicken it up.

Easy Hearty Minestrone Lentil Soup Recipe (High Protein & Chunky!)

Name: Hearty Minestrone Lentil Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, peeled and chopped; 3 carrots, peeled and diced into ¼-inch pieces (about 2 cups); 3 celery stalks, sliced into ¼-inch pieces; 3 cloves garlic, peeled and minced; 2 (14.5 oz) cans diced tomatoes (including juice); 32 oz vegetable stock or chicken stock; 1 cup lentils (brown or green), rinsed and drained; ¼ teaspoon salt; ¼ teaspoon pepper; 1 teaspoon dried basil; ½ teaspoon oregano; ½ teaspoon thyme; 2 cups fresh spinach; 1 zucchini, diced into ¼-inch pieces

Hearty Minestrone Lentil Soup

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This extra hearty minestrone lentil soup is filled with vegetables and nutritious lentils. Chunky like a stew and perfect for building up your immune system during cold and flu season.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: Italian

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, peeled and chopped
3 carrots, peeled and diced into ¼-inch pieces (about 2 cups)
3 celery stalks, sliced into ¼-inch pieces
3 cloves garlic, peeled and minced
2 (14.5 oz) cans diced tomatoes (including juice)
32 oz vegetable stock or chicken stock
1 cup lentils (brown or green), rinsed and drained
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon dried basil
½ teaspoon oregano
½ teaspoon thyme
2 cups fresh spinach
1 zucchini, diced into ¼-inch pieces

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Instructions

Heat olive oil in a large pot over medium-high heat. Add onions, carrots, celery, and garlic and cook until vegetables are slightly tender and aromatic, about 10 minutes.
Add canned tomatoes, rinsed lentils, vegetable or chicken stock, salt, pepper, basil, oregano, and thyme. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes. Stir occasionally.
Add zucchini and spinach and cook an additional 10 minutes until zucchini has softened and spinach has wilted.
Taste and adjust seasoning if needed. Top with parmesan cheese and serve with crusty bread. Enjoy!

Notes

Use brown or green lentils, not red, for best texture. They hold their shape and create that chunky, stew-like consistency.
Always rinse lentils before using to remove any debris.
If using dry lentils instead of precooked, add an extra 1 cup of broth for best results.
Add 1 cup water during cooking if you prefer your soup less chunky.
Soup thickens when refrigerated. Add splash of broth when reheating.
Taste before adding extra salt as stock contains sodium.

Nutrition

Serving Size: 1.5 cups
Calories: 210 kcal
Sugar: 8 g
Sodium: 620 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 12 g
Protein: 12 g
Cholesterol: 0 mg

Find it online: https://www.benefitiany.com/hearty-minestrone-lentil-soup/