This comforting soup combines earthy lentils with the tangy creaminess of goat cheese and the peppery bite of fresh arugula. It’s perfect for a cozy meal that’s both nutritious and full of flavor.
Prep Time15 min
Cook Time1 hr 15 min
Total Time1 hr 30 min
Difficulty
Hard
Tips For Perfect Results
Rinse lentils well before cooking to remove any debris.
Simmer the soup gently to keep the lentils tender but intact.
Add the goat cheese just before serving for a creamy texture and fresh flavor.
Ingredients
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Why Everyone Loves This Recipe
This soup is full of rich flavors and hearty ingredients that make it both satisfying and nutritious. The creamy goat cheese adds a tangy contrast, while fresh arugula brings a peppery brightness. It’s a perfect meal for cozy evenings or when you want something comforting yet healthy.
Step 1
Warm some olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking and stirring them until the onion becomes soft and translucent, which should take about 5 to 7 minutes. Next, toss in the carrots and celery and keep cooking everything together until those veggies soften up, around 10 minutes.
Step 2
Pour in the vegetable broth, water, and white wine, then stir in the crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and pepper. Bring the whole mixture to a boil, then lower the heat to medium-low. Cover the pot and let it simmer gently, stirring every now and then, until the lentils are tender—this usually takes about an hour.
Step 3
Once the lentils are cooked through, fish out the bay leaves and discard them. Ladle the soup into bowls, then top each serving with some fresh arugula and crumbled goat cheese. Enjoy!
337
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Great Ways To Serve
Serve this soup with crusty bread or a simple green salad for a complete meal. Drizzle a little olive oil on top, or add extra fresh arugula for a vibrant finish. A squeeze of lemon juice can also brighten the flavors.
Freezing Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use red or green lentils instead of dry lentils?
Yes, but red lentils cook faster and may become mushy, while green lentils hold their shape better. Adjust cooking time accordingly.
Can I substitute goat cheese with another type of cheese?
Absolutely, feta or ricotta are great alternatives if you prefer a different flavor or texture.
Is it okay to use chicken broth instead of vegetable broth?
Yes, using chicken broth will add a richer flavor but keep in mind it’s no longer vegetarian.
Can I prepare this soup in a slow cooker?
Yes, cook the vegetables first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.
How can I make the soup spicier?
Add a pinch of cayenne pepper or some red chili flakes when adding the paprika.
Can I freeze the soup for later?
Yes, it freezes well. Store in airtight containers for up to 3 months and thaw before reheating.
What can I use instead of white wine?
You can use additional vegetable broth or water with a splash of lemon juice for acidity.
Should I rinse the lentils before cooking?
Yes, rinsing lentils helps remove dust and debris and improves the final taste.
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