How to Make Lentil Soup
For a meal that is both deeply comforting and wonderfully nourishing, look no further than this classic Easy Lentil Soup Recipe. This guide provides a simple path to creating a rich and flavorful homemade lentil soup using common pantry ingredients. It’s a timeless dish, celebrated for its robust flavor and satisfying texture, proving that wholesome food can be incredibly delicious.
This recipe delivers that classic, slow-simmered taste without requiring extensive cooking time or complicated steps, making it the perfect solution for busy weeknights. Whether one is seeking a nutritious lunch or a restorative dinner, this healthy lentil soup comes together in under an hour. It is a wonderfully versatile and forgiving dish, perfect for both novice cooks and seasoned chefs alike.
Key Information Box
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Difficulty: Easy
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup dried brown or green lentils, rinsed
6 cups vegetable broth
1 (14.5-ounce) can diced tomatoes, undrained (optional)
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and freshly ground black pepper to taste
Fresh parsley or cilantro, for garnish (optional)
Fresh lemon juice, for serving (optional)
Notes on Key Ingredients
Lentils: This recipe works best with brown or green lentils as they hold their shape well after cooking, providing a pleasant texture. Red or orange lentils can be used, but they cook faster (around 15-20 minutes) and will break down more, resulting in a creamier, puréed-style soup.
Broth: Vegetable broth keeps this a completely vegetarian lentil soup. However, chicken broth can be substituted for a different, richer flavor profile if preferred.
Diced Tomatoes: The optional diced tomatoes add a subtle acidity and sweetness that balances the earthy lentils. For a smoother soup, fire-roasted crushed tomatoes can be used instead.
Step-by-Step Instructions
Sauté the aromatics in a large pot or Dutch oven by heating the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened.
Bloom the garlic and spices by adding the minced garlic, cumin, thyme, and optional red pepper flakes to the pot. Cook for one minute more, stirring constantly, until fragrant.
Combine the remaining ingredients by pouring in the vegetable broth and adding the rinsed lentils and the optional diced tomatoes. Stir well to combine all ingredients.
Simmer the soup by increasing the heat to bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are completely tender.
Season and serve the soup. Once the lentils are cooked, season generously with salt and pepper to taste. For a touch of brightness, stir in a small squeeze of fresh lemon juice just before serving. Ladle into bowls and garnish with fresh parsley or cilantro, if desired.
Tips for Perfect Results
For a Creamier Texture: For a thicker, creamier consistency without adding any dairy, use an immersion blender to pulse the soup a few times directly in the pot. Alternatively, transfer one or two cups of the soup to a traditional blender, blend until smooth, and stir it back into the pot.
Don't Skip the Sauté: Sautéing the onion, carrots, and celery first is a crucial step that builds a deep flavor base for the soup. Rushing this step will result in a less flavorful final product.
Season at the End: Lentils absorb a lot of liquid and flavor as they cook. It is best to add salt and pepper at the end of the cooking process to ensure the soup is perfectly seasoned.
Boost the Greens: For added nutrients, stir in a few handfuls of fresh spinach or chopped kale during the last 5 minutes of simmering, allowing the greens to wilt into the soup.
Serving Suggestions
Answering the common question of what to serve with lentil soup is simple, as its earthy flavor pairs well with many accompaniments. A classic choice is a piece of warm, crusty bread or grilled cheese for dipping. For a more complete meal, serve the soup alongside a crisp green salad dressed in a simple vinaigrette. A dollop of plain yogurt, sour cream, or a drizzle of high-quality olive oil on top can also add a pleasant richness.
Storage and Reheating Instructions
Storage: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. Note that the soup will thicken as it sits.
Reheating: Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally until warmed through. A splash of water or broth can be added to thin the soup to the desired consistency. It can also be reheated in the microwave.
FAQ
Q: What type of lentils are best for soup? Brown and green lentils are excellent choices for soup because they hold their shape well during cooking, giving the soup a pleasant texture. Red and yellow lentils tend to break down and become mushy, which is ideal if you are aiming for a thicker, puréed-style soup.
Q: Can this recipe be made ahead of time? Absolutely. This homemade lentil soup is a fantastic make-ahead meal. In fact, the flavors often meld and deepen overnight, making it taste even better the next day. Simply follow the storage instructions above.
Q: Is lentil soup healthy? Yes, this is a very healthy lentil soup. Lentils are a nutritional powerhouse, packed with plant-based protein, dietary fiber, iron, and folate. This recipe is low in fat and full of vegetables, making it a well-rounded and nourishing meal.
Enjoy this delicious and restorative meal.
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