Lentil Soup Recipe

Introduction

As an expert chef, there’s nothing more satisfying than crafting a dish that brings both comfort and nourishment to the table. Lentil soup is one of those recipes that has been passed down through generations. It’s not just a soup; it’s a wholesome, nutrient-packed meal that offers warmth and satisfaction with every spoonful. Whether you’re looking for a hearty meal on a cold day or a nutritious dish to fuel your body, this lentil soup is your go-to. It’s rich in fiber, protein, and flavor—making it perfect for everyone, from busy professionals to health-conscious families.

Prep Time

10 Minutes

Cook Time

40 Minutes

Servings

4 Persons

Diet Type

Gluten-Free

Difficulty

Easy

Rating

⭐⭐⭐⭐⭐

Why This Recipe Works

Nutrient-Dense: Packed with fiber, plant-based protein, and essential vitamins, this soup keeps you full and satisfied.
Versatile & Customizable: You can easily modify the ingredients to suit your taste, whether you prefer a bit of spice or a mild flavor.
Perfect for Meal Prep: This soup stores well in the fridge and even tastes better after a day or two—ideal for busy schedules.

Ingredients for Recipe

1 cup dried lentils: Lentils are the heart of this recipe, offering protein and fiber. Rinse them thoroughly before cooking to remove any debris.
1 onion, chopped: A base for flavor, onions provide a subtle sweetness and aroma.
2 garlic cloves, minced: Garlic adds a punch of flavor. Be careful not to burn it when sautéing, as it can become bitter.
2 carrots, diced: Carrots offer a touch of natural sweetness and color to the soup.
2 celery stalks, diced: Celery adds freshness and crunch to the soup.
1 can (14.5 oz) diced tomatoes: Adds acidity and depth to balance the earthy lentils.
4 cups vegetable broth: Use low-sodium broth for a healthier option, or swap it with chicken broth for more depth.
1 tsp ground cumin: Adds an earthy, warm flavor to the soup.
1 tsp turmeric: Anti-inflammatory and vibrant, turmeric adds both health benefits and color.
1/2 tsp ground coriander: A subtle citrusy flavor that balances the richness of lentils.
Salt and pepper: To taste. Always season as you go to ensure the flavors develop well.

Step-by-Step Instructions

Sauté the Vegetables: In a large pot, heat 1 tbsp of olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5 minutes until softened.
Add Garlic and Spices: Add minced garlic, cumin, turmeric, and coriander. Cook for 1–2 minutes until fragrant, but don’t let the garlic brown too much—this can make it bitter
Add Lentils and Tomatoes: Stir in the lentils and diced tomatoes with their juices. Allow them to mix well with the spices and vegetables.
Add Broth: Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes, or until the lentils are tender.
Adjust Consistency: For a smoother texture, use an immersion blender to blend the soup to your desired consistency. I recommend blending about half of the soup, leaving some chunks for texture.
Season and Serve: Taste and adjust with salt and pepper. Serve hot, garnished with fresh parsley or a dollop of yogurt.

Chef’s Insight: Rinse lentils well. Sauté onions and garlic without burning. Cook lentils until tender. Blend half for creaminess and add lemon or hot sauce for a kick.

Pro Tips & Common Mistakes to Avoid

To deepen the flavor, allow the soup to simmer for an extra 10 minutes. The lentils will absorb the spices better, making the flavor even richer.

For extra creaminess, add a splash of coconut milk or a tablespoon of tahini during the last few minutes of cooking.

Don’t overcook the lentils. If they become mushy, the soup can lose its texture. Keep an eye on them during the simmering process.

Serving, Nutrition, Storage, Reheating & Freezing Guide

This lentil soup is a meal in itself. Serve it with a slice of whole-grain bread or a crisp salad for a complete meal. The soup is rich in protein and fiber, making it a filling option for lunch or dinner. It stores well in the fridge for up to 5 days and can be easily reheated on the stove or in the microwave. For freezing, let the soup cool completely and store it in an airtight container for up to 3 months. When reheating, add a splash of water or broth to bring it back to life!

Lentil Soup Recipe

This lentil soup is a simple, nutritious dish with tender lentils, vegetables, and spices. It's easy to prepare, customizable in texture, and perfect for meal prep. A squeeze of lemon or hot sauce adds a flavorful kick.

1 cup Dried lentils
1 medium Onion, chopped
2 cloves Garlic cloves
2 medium Carrots, diced
2 stalks Celery stalks
1 can (14.5 oz) Diced tomatoes
4 cups Vegetable broth
1 tsp Ground cumin
1 tsp Ground turmeric
1/2 tsp Ground coriander
Salt
Black pepper

Sauté the Vegetables: In a large pot, heat 1 tbsp of olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5 minutes until softened.
Add Garlic and Spices: Add minced garlic, cumin, turmeric, and coriander. Cook for 1–2 minutes until fragrant, but don’t let the garlic brown too much—this can make it bitter.
Add Lentils and Tomatoes: Stir in the lentils and diced tomatoes with their juices. Allow them to mix well with the spices and vegetables.
Add Broth: Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes, or until the lentils are tender.
Adjust Consistency:Adjust Consistency: For a smoother texture, use an immersion blender to blend the soup to your desired consistency. I recommend blending about half of the soup, leaving some chunks for texture.
Season and Serve: Taste and adjust with salt and pepper. Serve hot, garnished with fresh parsley or a dollop of yogurt.

Lentil Choice: Feel free to use red, green, or brown lentils. Red lentils cook faster and tend to break down more, while green and brown lentils hold their shape better.
Spice Adjustments: Adjust the cumin, turmeric, and coriander to your taste. For extra heat, you can add chili flakes or a diced jalapeño.
Texture: If you prefer a smoother texture, blend more of the soup. If you like it chunkier, blend just half.
Storage: This soup stores well in the fridge for up to 5 days and can be frozen for up to 3 months. When reheating, add a little water or broth to adjust the consistency.
Vegan Option: Make sure to use vegetable broth for a completely plant-based soup.

FAQs

Yes, you can use canned lentils, but reduce the cooking time by about 10–15 minutes. Be sure to drain and rinse them before adding them to the soup.

Absolutely! Add a pinch of chili flakes or a diced jalapeño along with the garlic to give it a spicy kick.

Yes! Feel free to add cooked chicken or sausage for a meaty variation. Just be sure to adjust the seasonings accordingly.

Lentil soup is more than just a meal—it’s a healthy, comforting, and satisfying dish that you can tailor to your preferences. It’s also a fantastic option for meal prep, providing you with wholesome, delicious food throughout the week. Give this recipe a try and see how this simple, hearty soup can become a family favorite. Don’t forget to share your creations and let us know how it turned out! Happy cooking!

Lentil Soup Recipe