Lentil Soup

Lentil Soup is a comforting, hearty dish that warms you from the inside out. Packed with tender lentils, vegetables, and aromatic spices, it’s perfect for busy weeknights, cozy family dinners, or chilly evenings. I like to simmer the ingredients gently to let the flavors meld beautifully. This soup is easy to make, filling, and a go-to when you crave a wholesome, nourishing meal with minimal effort.

a warm hearty bowl of lentil soup

Why You Will Love This Recipe

This Lentil Soup is flavorful, easy to prepare, and incredibly flexible. It works well as a light lunch, a cozy dinner, or a make-ahead option for busy weeks. Budget-friendly and packed with plant-based protein, it’s both healthy and satisfying. Leftovers store beautifully in the fridge or freezer, making meal prep effortless. The combination of earthy lentils, tender vegetables, and warm spices creates a comforting, crowd-pleasing dish that’s perfect for sharing or enjoying solo on a relaxing evening.

a warm hearty bowl of lentil soup 1

Ingredients

Tip: Use red or green lentils for quick cooking and soft texture.

  • 1 cup dry lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper, to taste
  • 2 cups fresh spinach or kale (optional)
  • Juice of 1 lemon (optional)
all the ingredients of this recipe should

Instructions

Step 1: Preparation
Rinse lentils thoroughly and chop all vegetables. Measure out spices and broth. Keep ingredients organized for smooth, step-by-step cooking.

Step 2: Main Cooking Process
Heat olive oil in a large pot over medium heat. Sauté onions, garlic, carrots, and celery until fragrant and slightly softened, about 5 minutes.

Step 3: Combining Ingredients
Add lentils, diced tomatoes, broth, cumin, paprika, thyme, salt, and pepper. Stir to combine. Bring mixture to a gentle boil, then reduce heat to simmer.

Step 4: Finishing & Final Simmer
Simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender. Add spinach or kale in the last 5 minutes. Finish with lemon juice for brightness, if desired.

Why This Recipe Works for Busy Days

Lentil Soup is perfect for busy schedules because most of the cooking is hands-off simmering. Ingredients can be prepped ahead, and the soup stores well in the fridge or freezer. It’s an easy grab-and-go meal that keeps its flavor and texture, ideal for making ahead for lunches or quick dinners during hectic weeks.

Tips & Tricks

  • Avoid mushy lentils: Rinse and cook lentils gently; red lentils cook faster than green.
  • Flavor depth: Sautéing onions and garlic first builds a richer base.
  • Adjust thickness: Add extra broth for a thinner soup or simmer longer for a thicker consistency.
  • Vegetable mix-ins: Add diced zucchini or bell peppers for extra nutrients and texture.

Variations

  • Meaty version: Add diced chicken or turkey for a protein boost, cooking until fully done.
  • Vegetarian option: Keep the recipe plant-based, using vegetable broth and adding extra beans for protein.
  • Ingredient swap: Replace spinach with kale or Swiss chard, or use lentil mix instead of a single variety.
  • Flavor or herb boost: Stir in fresh parsley, cilantro, or a pinch of chili flakes for added aroma and taste.

Serving Suggestions

  • Casual family meal: Serve with crusty whole-grain bread or garlic toast for dipping.
  • Light side: Pair with a fresh salad for a simple, balanced dinner.
  • Comfort bowl: Top with a dollop of Greek yogurt or sprinkle of Parmesan for richness.
  • Pinterest-style presentation: Serve in a wide bowl with herbs on top for vibrant visual appeal.

Storage Instructions

  • Fridge: Store in an airtight container for up to 4 days.
  • Reheating: Warm gently on stovetop or microwave with a splash of broth to maintain consistency.
  • Freezing: Cool completely and freeze in portions for up to 2 months; thaw overnight before reheating.
  • Make-Ahead: Chop vegetables and rinse lentils in advance; assemble and simmer when ready.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Rest Time: N/A
  • Total Time: 45 minutes

Nutrition Information (Approximate)

Calories: 220–280 per serving
Protein: 12–15 grams
Key Nutrients: Fiber from lentils, vitamin A and C from vegetables
Values are estimates and may vary depending on ingredients and portions.

FAQs

Yes, soup can be made in advance and reheated when needed.

Overcooking can turn lentils mushy; monitor simmering time.

Swap red lentils with green or brown lentils.

Add extra broth if soup is too thick.

Cool completely before refrigerating or freezing.

Conclusion

Lentil Soup is a cozy, flavorful, and nourishing meal that works well for weeknights, meal prep, or family dinners. Its flexibility lets you add vegetables, proteins, or herbs to suit your taste, making it a versatile favorite. Every spoonful offers warmth, comfort, and satisfaction, making Lentil Soup a go-to recipe you’ll want to save, share, and enjoy throughout the week.

Lentil Soup
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Lentil Soup

Recipe by Edan SalamonCourse: Soups
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • 1 cup dry lentils, rinsed

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 1 can (14 oz) diced tomatoes

  • 4 cups vegetable or chicken broth

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • ½ teaspoon dried thyme

  • Salt and black pepper, to taste

  • 2 cups fresh spinach or kale (optional)

  • Juice of 1 lemon (optional)

Directions

  • Preparation: Rinse lentils and chop all vegetables. Measure spices and broth.
  • Main Cooking: Heat olive oil in a pot over medium heat. Sauté onions, garlic, carrots, and celery until fragrant and softened.
  • Combining Ingredients: Add lentils, diced tomatoes, broth, cumin, paprika, thyme, salt, and pepper. Stir, bring to boil, then reduce to a simmer.
  • Finishing: Simmer 25–30 minutes until lentils are tender. Add spinach/kale in the last 5 minutes. Stir in lemon juice if desired. Serve warm.

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