Why Make This Recipe
Lentil soup is a warm, hearty dish that brings comfort on chilly days. It’s nutritious, filling, and easy to make. Packed with protein, fiber, and vitamins, this soup is a great choice for a healthy meal. Plus, it’s budget-friendly and uses simple ingredients, making it a fun recipe to whip up in any kitchen.
How to Make Lentil Soup
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped (white, brown, or yellow)
- 2 garlic cloves, minced
- 1 large carrot, chopped (about 1 1/4 cups)
- 2 celery ribs, chopped (about 1 1/4 cups)
- 2 cups / 400g dried lentils (green or brown, rinsed)
- 400g / 14 oz crushed tomato
- 1.5 liters / 1.5 quarts (6 cups) vegetable or chicken stock/broth (low sodium)
- 1/2 tsp each cumin and coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt and pepper (each)
- Chopped fresh parsley, for garnish
- Warm bread, to serve
Directions
- Heat oil in a large pot over medium heat. Add garlic and onion, and cook for 2 minutes.
- Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavor base of the soup.
- Add all remaining ingredients except the lemon and salt. Stir.
- Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium-low. Simmer for 35 – 40 minutes or until lentils are soft.
- Remove bay leaves.
- Thicken soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup. Or transfer 2 cups to a blender, let it cool slightly, then hold the lid with a tea towel and blend before transferring back into the pot.
- Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon, then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!
How to Serve Lentil Soup
Serve the lentil soup hot, garnished with a sprinkle of fresh parsley. It’s perfect with warm crusty bread on the side. Enjoy it as a filling lunch or a cozy dinner, perfect for sharing with family and friends.
How to Store Lentil Soup
If you have leftovers, let the soup cool completely before storing it in an airtight container. It will keep well in the fridge for 3 to 5 days. You can also freeze the soup for up to 3 months. When ready to eat, simply reheat on the stove or in the microwave.
Tips to Make Lentil Soup
- For extra flavor, consider adding spices like thyme or turmeric.
- If you like a creamier soup, blend more of the soup before serving.
- Adjust the thickness of the soup by adding more or less broth as needed.
Variation
You can customize your lentil soup by adding other vegetables like spinach, bell peppers, or potatoes. You can also experiment with different types of lentils, such as red lentils, which cook faster and create a different texture.
FAQs
Q: Can I make lentil soup in advance?
A: Yes! Lentil soup tastes even better the next day, so it’s great for meal prep.
Q: Is lentil soup vegan?
A: Absolutely! This recipe is vegan as long as you use vegetable broth.
Q: Can I add meat to this soup?
A: Yes! You can add cooked sausage or chicken to make it heartier if you prefer a non-vegan version.
Lentil Soup
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped (white, brown, or yellow)
- 2 cloves garlic, minced
- 1 1/4 cups carrot, chopped (about 1 large carrot)
- 1 1/4 cups celery, chopped (about 2 ribs)
- 400 g dried lentils (green or brown, rinsed) (about 2 cups)
- 400 g crushed tomato (14 oz)
- 1.5 liters vegetable or chicken stock/broth (low sodium) (about 6 cups)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 leaves dried bay leaves
Finishing Ingredients
- 1 lemon zest + juice
- 1/4 tsp salt
- 1/4 tsp pepper
- Chopped fresh parsley, for garnish
- Warm bread, to serve
Instructions
Preparation
- Heat oil in a large pot over medium heat. Add garlic and onion, and cook for 2 minutes.
- Add celery and carrot. Cook for 7 – 10 minutes or until softened and the onion is sweet. Don’t rush this step; it is key to the flavor base of the soup.
Cooking
- Add all remaining ingredients except the lemon and salt. Stir.
- Increase heat and bring to a simmer. Scoop scum off the surface and discard. Cover and reduce heat to medium-low. Simmer for 35 – 40 minutes or until lentils are soft.
- Remove bay leaves.
- Thicken soup: Use a stick blender for 2 or 3 quick whizzes to thicken, or blend 2 cups in a regular blender and return to the pot.
- Adjust the consistency with water as needed and season with salt and pepper. Add lemon zest and juice before serving.