Progresso Lentil Soup Copycat

So you’re craving that warm, comforting bowl of Progresso Lentil Soup, but your pantry is looking as empty as your social calendar on a Tuesday night? And, let’s be real, who wants to trek to the store when you could be chilling? Same. Well, put down that remote, because we’re about to make your kitchen smell like a hug, and your stomach feel blissfully full. No rocket science required, just pure, unadulterated lentil magic!

Why This Recipe is Awesome

Okay, let’s be blunt: this isn’t just a recipe; it’s a life hack disguised as soup. First off, it’s **idiot-proof**. Seriously, even if your culinary skills are limited to microwaving popcorn, you can nail this. It’s hearty, healthy (hello, protein and fiber!), and tastes ridiculously close to the canned version, but, dare I say, *better* because it’s made with love (or at least, less factory). Plus, it’s a total budget superstar. Canned soup adds up, folks! Think of all the extra snacks you can buy with the savings. You’re welcome.

Ingredients You’ll Need

Gather ’round, my little chef-in-training! Here’s your shopping list. Don’t worry, nothing too fancy, unless you consider a carrot “fancy.”

• 1 tablespoon olive oil: The trusty workhorse of any good kitchen.
• 1 medium yellow onion: Diced. Get those tears out now, it’s good for the soul.
• 2 medium carrots: Diced. Because every soup needs a splash of orange sunshine.
• 2 celery stalks: Diced. The unsung hero of flavor depth!
• 2 cloves garlic: Minced. Go for a third if you’re a garlic fiend like me.
• 1 cup brown or green lentils: Rinsed and picked over. We don’t want any surprise pebbles, do we?
• 4 cups vegetable broth: Or chicken broth if you’re feeling rebellious.
• 1 (14.5 ounce) can diced tomatoes: Undrained. All that juicy goodness is essential!
• 1 bay leaf: For that subtle, I-know-what-I’m-doing kind of flavor.
• 1 teaspoon dried thyme: Because thyme makes everything taste sophisticated.
• ½ teaspoon salt: To taste, of course.
• ¼ teaspoon black pepper: Freshly ground is best, but no judgment if it’s from a shaker.
• Optional: A splash of red wine vinegar or lemon juice at the end for brightness. Trust me on this one.

Step-by-Step Instructions

1. Sauté the Veggies: Grab a large pot or Dutch oven and heat that olive oil over medium heat. Toss in your diced onion, carrots, and celery. Sauté them for about 5-7 minutes until they start to soften and smell absolutely divine. This is called building flavor, my friend!
2. Garlic Time: Add your minced garlic to the pot. Stir it around for another minute until it’s fragrant. Don’t let it burn; burnt garlic is a sad, bitter story.
3. Lentils and Liquids: Stir in your rinsed lentils, vegetable broth, diced tomatoes (with their juice!), bay leaf, dried thyme, salt, and pepper. Give everything a good stir to combine.
4. Simmer Down Now: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it gently simmer for about 30-40 minutes, or until the lentils are tender. **Give it an occasional stir** to make sure nothing is sticking to the bottom.
5. The Grand Finale: Once the lentils are perfectly tender, remove the bay leaf (it’s done its job!). Taste the soup and adjust seasonings if needed. This is your moment to shine!
6. Serve it Up: Ladle that glorious soup into bowls. If you’re feeling fancy, add that optional splash of red wine vinegar or lemon juice for a little zing. A sprinkle of fresh parsley wouldn’t hurt either, just sayin’.

Common Mistakes to Avoid

• Forgetting to Rinse Lentils: Unless you enjoy grit in your soup, give those lentils a good rinse. No one wants to chew on a pebble, trust me.
• Overcooking the Lentils: Mushy lentils are a tragedy. They should be tender, not dissolved. Keep an eye on them, especially after the 30-minute mark.
• Skipping the Sauté: Just dumping everything in the pot might seem faster, but you’ll miss out on a massive flavor boost from caramelizing those veggies. Don’t be lazy, be delicious!
• Ignoring Seasoning at the End: The soup might need a little extra salt or pepper after simmering. **Always taste and adjust** before serving. It’s the mark of a true chef!

Alternatives & Substitutions

Feeling creative? Or maybe you’re just out of celery? No sweat, this recipe is pretty forgiving!

• Broth: Vegetarian? Stick with veggie broth. If not, chicken broth works perfectly and adds a richer flavor.
• Lentil Type: Brown or green lentils are best here because they hold their shape well. Red lentils tend to get super mushy, which is great for pureed soups, but not this one.
• Spice It Up: Want more oomph? A pinch of smoked paprika or a tiny dash of cumin can add a lovely depth of flavor. FYI, a little cayenne pepper never hurt anyone who likes a kick!
• Extra Veggies: Have a half-zucchini lurking in your fridge? Chop it up and throw it in during the last 15-20 minutes of simmering. Spinach also wilts beautifully in at the very end.
• Acidity Boost: No red wine vinegar or lemon juice? A tiny splash of balsamic vinegar works too! It brightens everything up.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers! (Mostly.)

1. Can I use an Instant Pot for this? Absolutely! Sauté the veggies, then add everything else (reduce broth slightly to 3.5 cups). Cook on High Pressure for 10 minutes, then natural release for 10 minutes. Easy peasy!
2. Does it freeze well? Oh my goodness, yes! This soup is a freezer champion. Let it cool completely, then portion into freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stovetop. It’s like finding a twenty in an old coat!
3. What if I don’t have bay leaf or thyme? You can omit them, but it won’t have quite the same depth of flavor. You could try a pinch of dried oregano instead, but it will change the profile slightly.
4. Can I add meat to this? Sure thing! Brown some ground sausage (Italian sausage would be amazing!) or diced ham along with the initial veggies. It’ll make it even heartier.
5. Is this soup truly healthy? You betcha! It’s packed with fiber, protein, and nutrients. Plus, by making it yourself, you control the salt content, which is a win in my book.

Final Thoughts

There you have it, folks! Your very own Progresso-style Lentil Soup, made right in your kitchen. It’s warm, it’s comforting, and it tastes like you spent hours slaving over a hot stove (even if you didn’t). Now go impress someone – or just yourself – with your new culinary skills. You’ve earned it!