This homemade take on Amy’s Organic Lentil Soup is a mild, hearty lentil soup made with vegetables, herbs, and a deliberately light hand with added salt. It is not a copy of a packaged product’s exact ingredient list, but it delivers a similar easy-to-serve bowl with adjustable seasoning and a pleasantly thick texture.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, finely chopped (about 150 g)
- 2 medium carrots, diced (about 160 g)
- 2 celery stalks, diced (about 100 g)
- 3 garlic cloves, minced (about 9 g)
- 1 teaspoon dried thyme (about 1 g)
- 1 teaspoon ground cumin (about 2 g)
- 1 cup (190 g) brown or green lentils, picked over and rinsed
- 6 cups (1.42 L) low-sodium vegetable broth, preferably no-salt-added
- 1 can (14.5 oz/411 g) no-salt-added diced tomatoes, with their juices
- 1 bay leaf
- ½ teaspoon freshly ground black pepper (about 1 g)
- 2 cups (about 60 g) chopped baby spinach or kale (optional)
- 1 tablespoon (15 ml) fresh lemon juice, plus more to taste
- ¼ teaspoon fine salt (about 1.5 g), or to taste; omit if desired
Instructions
- Rinse the lentils in a fine-mesh strainer, checking for small stones or debris. Chop the onion, carrots, and celery and mince the garlic. Keep the vegetables roughly similar in size so they soften evenly.
- Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften. If anything starts to brown too quickly, lower the heat; this soup is best with gently softened rather than deeply browned vegetables.
- Stir in the garlic, thyme, and cumin. Cook for about 30 seconds, just until fragrant. Add the rinsed lentils, broth, diced tomatoes and their juices, bay leaf, and black pepper. Stir well and bring the liquid to a boil.
- Reduce the heat to low and cover the pot partially, leaving a small gap for steam to escape. Simmer gently for 35–40 minutes, stirring every 10 minutes or so, until the lentils are tender but still mostly hold their shape. Avoid a hard boil, which can make the lentils split and the vegetables break down before the flavors have blended. If the soup becomes thicker than you like, stir in ½ cup (120 ml) water or broth at a time.
- Remove and discard the bay leaf. For a thicker, creamier texture, use an immersion blender for just a few seconds, or transfer 1–2 cups (240–480 ml) of soup to a blender, puree carefully, and return it to the pot. Keep the soup chunky if you prefer more distinct lentils and vegetables.
- Stir in the optional spinach or kale and simmer for 2–3 minutes, until wilted and tender. Turn off the heat and add the lemon juice. Taste before adding salt: broth and canned tomatoes vary in sodium. Add up to ¼ teaspoon fine salt, or leave it out, and adjust the lemon or pepper as desired. Serve hot.
Tips
- Check every label if keeping sodium low is important. “Low sodium” products can still contain salt, and vegetable broths vary substantially. No-salt-added broth and tomatoes give you the most control.
- Brown or green lentils work best here because they keep their shape. Red lentils cook faster and become soft and creamy, so if substituting them, begin checking after 15 minutes and expect a less chunky soup.
- For a more savory flavor without much added salt, finish with lemon juice, black pepper, or chopped parsley. Add salt only after simmering; reducing the soup concentrates its existing saltiness.
- Do not add dry lentils to the pot without rinsing and checking them. Lentils do not require soaking, but older lentils may take longer to soften; continue simmering and add a little hot water if needed.
Serving Suggestions
Serve the soup in warm bowls with crusty bread, whole-grain toast, or a simple green salad. A spoonful of plain yogurt or unsalted, finely grated Parmesan adds richness, while chopped parsley and a little extra lemon brighten each serving. If you are watching sodium, choose unsalted bread and keep salty toppings on the side.
Variations
Use chopped kale in place of spinach for a sturdier green, adding it 8–10 minutes before the lentils finish so it has time to soften. For a more tomato-forward bowl, add 1 tablespoon (16 g) tomato paste with the garlic and spices. To make the soup more filling, stir in 1 cup (150 g) diced cooked potato during the last 15 minutes of simmering, or add 1 cup (150 g) cooked rice just before serving. For a gentle smoky note, use ½ teaspoon smoked paprika instead of some of the cumin. These changes alter the texture and flavor but keep the soup meat-free.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3–4 days in the refrigerator. It thickens as it rests, so loosen each portion with a splash of water or broth when reheating. Warm on the stovetop over medium-low heat, stirring often, or microwave in a covered microwave-safe bowl, stirring halfway through. Reheat leftovers to 165°F (74°C). For longer storage, freeze in airtight, freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Do I need to soak lentils before making this soup?
No. Brown and green lentils cook directly in the broth. Rinse them and check for debris, then simmer until tender; soaking is unnecessary and would change the timing and texture.
Can I make this soup in advance?
Yes. The flavors settle in nicely after a night in the refrigerator, and the soup will become thicker. Refrigerate it within 2 hours, then add water or broth as needed when reheating to 165°F (74°C).
How can I make it thicker or thinner?
For a thicker soup, briefly blend a small portion and stir it back in. For a thinner soup, add hot water or broth a little at a time. Avoid reducing it for too long if you are trying to limit sodium, since that concentrates the broth’s salt.
Can I use canned lentils?
Yes, though the result will be softer and the cooking time shorter. Drain and rinse about 2 cans (15 oz/425 g each) of lentils, reduce the broth to 4 cups (960 ml), and simmer the vegetables and broth for about 20 minutes before stirring in the lentils for the final 5–10 minutes.
Is this an exact copy of Amy’s packaged soup?
No. It is a homemade, light-in-sodium lentil soup inspired by the style of a simple prepared lentil soup. The ingredients and seasoning are adjustable, and the result may differ from the packaged version.
Can I make it without oil?
Yes. Soften the vegetables in a few tablespoons of water or broth instead, adding another splash whenever the pot looks dry. The soup will have a less rounded, less rich flavor, but the lentils and vegetables will still cook properly.
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