Lentil Soup with Goat Cheese and Arugula

Lentil Soup with Goat Cheese and Arugula
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    18

Earthy lentils simmered in a rich, aromatic broth, brightened with peppery arugula and creamy goat cheese – a symphony of textures and flavors in every spoonful.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    38 g
  • Cholesterol
    11 mg
  • Fiber
    11 g
  • Protein
    14 g
  • Saturated Fat
    4 g
  • Sodium
    769 mg
  • Sugar
    9 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

Warm the Olive Oil: In a large stockpot or Dutch oven, heat the olive oil over medium heat. (2 minutes)

02

Step
7 mins

Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5-7 minutes.

03

Step
10 mins

Incorporate Vegetables: Add the sliced carrots and diced celery to the pot. Continue to cook, stirring occasionally, until the vegetables begin to soften, approximately 8-10 minutes.

04

Step
5 mins

Build the Broth: Pour in the vegetable broth, water, and white wine. Stir to combine.

05

Step
5 mins

Add Remaining Ingredients: Stir in the crushed tomatoes, rinsed lentils, paprika, bay leaves, honey (or maple syrup), salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently. (5 minutes)

06

Step
1 hrs

Simmer to Perfection: Allow the soup to simmer, stirring occasionally to prevent sticking, until the lentils are tender and the flavors have melded, about 1 hour.

07

Step
1 mins

Remove Bay Leaves: Remove the bay leaves from the soup and discard.

08

Step
2 mins

Serve: Ladle the hot lentil soup into bowls. Garnish generously with fresh baby arugula and crumbled goat cheese. Serve immediately.

For a vegetarian soup, ensure your vegetable broth is plant-based.
A squeeze of fresh lemon juice at the end can add a bright, zesty finish.
For a richer flavor, use homemade vegetable broth.
This soup freezes well. Allow to cool completely before storing in an airtight container.

Eve Will

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 6 Ratings)
Total Reviews: (5)
  • Emil Lindgren

    I used red lentils and it worked perfectly, although the cooking time was a bit shorter.

  • Reid Cummingskilback

    This soup is absolutely divine! The goat cheese and arugula really elevate it.

  • Andrew Kozey

    I added a pinch of red pepper flakes for a little heat. It was a great addition!

  • Westley Batz

    My family loved this! Even my picky eater enjoyed it.

  • Savion Welch

    So easy to make, and it tastes like it took hours!

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