Lentil Soup is a hearty, nutritious, and comforting dish that’s perfect for any time of year. Packed with protein, fiber, and an array of vegetables, this soup is as filling as it is healthy. The earthy, nutty flavor of lentils pairs beautifully with savory vegetables, aromatic herbs, and spices, creating a rich, flavorful soup that can stand alone as a meal or be served alongside your favorite bread or salad. Whether you’re cooking for a cozy family dinner, preparing a meal prep for the week, or looking for a vegan or vegetarian-friendly dish, lentil soup is always a great choice.
Lentils come in several varieties, including green, brown, red, and black lentils. For this soup, green or brown lentils are ideal because they hold their shape well during cooking. Red lentils can also be used if you prefer a slightly smoother, creamier texture. The soup is easily customizable depending on what vegetables and spices you have on hand. It’s naturally vegan and gluten-free, making it a great option for various dietary preferences.
The beauty of lentil soup lies in its simplicity, but you can also elevate the flavor by adding ingredients like garlic, ginger, tomatoes, and a mix of spices such as cumin, paprika, and turmeric. The longer it simmers, the more the flavors meld together, making it even better the next day. It’s a filling, nutritious, and satisfying option for lunch or dinner!
Lentil Soup Recipe
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 1/2 cups dry green or brown lentils, rinsed
- 1 can (14.5 oz) diced tomatoes (or 2 medium tomatoes, chopped)
- 6 cups vegetable broth (or chicken broth for non-vegetarian version)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika (smoked or sweet)
- 1/2 teaspoon ground turmeric (optional, for added warmth)
- 1/2 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups spinach or kale (optional, for added greens)
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley or cilantro, for garnish
Instructions:
- Sauté the vegetables:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté for about 5-7 minutes until the vegetables are softened. Stir occasionally to prevent burning.
- Add the garlic and sauté for another 1 minute until fragrant.
- Add lentils and spices:
- Stir in the lentils, cumin, paprika, turmeric, and thyme (if using dried thyme). Mix well to coat the lentils and vegetables with the spices.
- Add broth and tomatoes:
- Pour in the vegetable broth and add the diced tomatoes (with juices). Add the bay leaf, and season with salt and pepper to taste. Stir everything together.
- Simmer the soup:
- Bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer for about 30-40 minutes, or until the lentils are tender. Check the soup occasionally, and add a little more broth or water if it becomes too thick.
- Add greens (optional):
- If you’re using spinach or kale, stir it in during the last 5 minutes of cooking, allowing it to wilt into the soup.
- Finish and adjust seasoning:
- Once the lentils are tender and the soup has thickened, remove the bay leaf and stir in lemon juice (if using) for brightness. Taste and adjust seasoning with more salt, pepper, or spices as needed.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve with a slice of crusty bread or naan for a complete meal.
Tips for the Best Lentil Soup:
- Rinse the lentils: Always rinse your lentils thoroughly before cooking to remove any debris or dust that may have accumulated.
- Choose your lentils wisely: Green and brown lentils hold their shape well and are ideal for this soup, while red lentils will break down more and create a smoother texture. If you prefer a thicker, creamier soup, use red lentils or purée part of the soup after cooking.
- Add more veggies: Feel free to add more vegetables, like potatoes, parsnips, or sweet potatoes, for extra heartiness. You can also toss in zucchini or bell peppers for more flavor and color.
- Flavor variations: Customize the seasoning to your taste. Add a bit of ground coriander, curry powder, or ginger for a unique flavor profile. A pinch of red pepper flakes or a dash of hot sauce can bring a little heat if you like spice.
- Make it creamy: If you prefer a creamier soup, you can use an immersion blender to purée a portion of the soup, or add a can of coconut milk for a richer texture.
- Storage: Lentil soup stores beautifully in the fridge for 3-4 days. It also freezes well for up to 3 months. Reheat with a splash of broth or water to loosen it up.
