There’s something profoundly comforting about a bowl of lentil soup. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or when you’re feeling under the weather. But beyond its cozy factor, lentil soup is a nutritional powerhouse, packed with protein, fiber, and essential vitamins. This isn’t your average, bland lentil soup, though. We’re building layers of flavor with aromatic vegetables, warming spices, and a touch of lemon to brighten everything up. Get ready to discover your new go-to recipe for a hearty, healthy, and incredibly delicious lentil soup!
Why You’ll Love This Lentil Soup Recipe
This recipe stands out from the crowd for a few key reasons. First, it’s incredibly flavorful. We don’t rely on just broth; we build a base of sautéed vegetables and spices that create a depth of taste you won’t find in simpler versions. Second, it’s easy to make. While the flavor is complex, the process is straightforward and doesn’t require any fancy techniques. Third, it’s healthy and filling. Lentils are a fantastic source of plant-based protein and fiber, keeping you satisfied for hours. Finally, it’s versatile! Feel free to customize it with your favorite vegetables or spices – more on that later.
Ingredients & Equipment
- Lentils: 1 cup brown or green lentils (red lentils will work, but will break down more and create a creamier soup)
- Vegetable Broth: 6 cups (low sodium preferred)
- Olive Oil: 2 tablespoons
- Onion: 1 medium, diced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Diced Tomatoes: 1 (14.5 ounce) can, undrained
- Spices: 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/4 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes (optional)
- Lemon Juice: 1 tablespoon
- Salt & Pepper: To taste
- Fresh Parsley: For garnish (optional)
Equipment:
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-Step Instructions
- Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5-7 minutes, or until softened. Add garlic and cook for another minute until fragrant.
- Add Spices: Stir in cumin, turmeric, smoked paprika, and red pepper flakes (if using). Cook for 30 seconds, stirring constantly, to bloom the spices.
- Combine Ingredients: Add diced tomatoes (with their juice), lentils, and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
- Season & Finish: Stir in lemon juice. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with fresh parsley, if desired.
Pro Tips
- Don’t rinse the lentils! A little starch helps thicken the soup.
- Bloom your spices: Cooking the spices in oil for a short time releases their flavors and creates a more aromatic soup.
- Adjust the broth: If you prefer a thicker soup, use less broth. For a thinner soup, add more.
- Spice it up: Feel free to add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
- Add greens: Stir in a handful of spinach or kale during the last 5 minutes of cooking for added nutrients.
- Boost the flavor: A bay leaf added during simmering and removed before serving adds a subtle depth.
Storing Leftovers
Leftover lentil soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When reheating, simply thaw in the refrigerator overnight and warm on the stovetop or in the microwave. The flavor may even improve after a day or two!
Print
Lentil Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty and nutritious lentil soup made with tender lentils, vegetables, and warming spices simmered in a savory broth.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1 cup dried green or brown lentils, rinsed
6 cups vegetable broth
1 (14.5 oz) can diced tomatoes
2 bay leaves
Salt and black pepper, to taste
Juice of 1 lemon
2 tablespoons fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery, and sauté until softened, about 6 minutes.
3. Stir in garlic, cumin, coriander, paprika, and turmeric, and cook for 1 minute until fragrant.
4. Add lentils, vegetable broth, tomatoes, and bay leaves.
5. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, until lentils are tender.
6. Remove bay leaves and season with salt and pepper to taste.
7. Stir in lemon juice and sprinkle with parsley before serving.
Notes
Red lentils can be used instead, but they will cook faster and create a creamier texture.
For extra protein, add chickpeas or shredded chicken.
This soup stores well in the refrigerator for up to 5 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg