Lentil Soup Recipe

This hearty and flavorful lentil soup is a comforting dish that’s perfect for any occasion. Packed with vegetables, lentils, and a touch of spices, this soup is a nutritious and satisfying meal. A dash of lemon zest and juice adds a delightful finish, brightening the flavor profile. It’s a simple yet delicious way to get your daily dose of fiber, protein, and vitamins.

Why You’ll Love This Recipe

Lentil soup is one of those dishes that can be both comforting and vibrant. The blend of cumin, coriander, and paprika gives it a warm, aromatic base, while the lemon adds a fresh, tangy contrast to the richness of the lentils. The best part is how easy it is to make, using basic ingredients that you probably already have in your pantry. Plus, it’s a filling and nutritious dish that’s great for meal prep or a cozy dinner on a chilly evening.

Ingredients

• 2 tbsp olive oil

• 1 onion, chopped (white, brown, 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 litres / 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

To Serve:

• Chopped fresh parsley, for garnish

• Warm bread, to serve

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot over medium heat. Add garlic and onion, and cook for about 2 minutes, until fragrant.

2. Add chopped celery and carrot to the pot. Cook for 7 to 10 minutes, stirring occasionally, until the vegetables soften and the onion becomes sweet.

3. Stir in all remaining ingredients, except the lemon and salt. Mix well.

4. Increase the heat and bring the soup to a simmer. Skim any scum that forms on the surface and discard. Repeat this process if needed.

5. Cover the pot with a lid, reduce heat to medium-low, and let the soup simmer for 35 to 40 minutes, or until the lentils are tender.

6. Remove the bay leaves from the soup.

7. For a thicker soup, use a stick blender to pulse 2 or 3 times, or transfer 2 cups of soup to a blender. Let it cool slightly, then blend and return it to the pot. Add water to adjust the consistency, if desired.

8. Taste and season with salt and pepper.

9. Grate the zest of the lemon into the soup and squeeze in the lemon juice just before serving.

10. Garnish with fresh parsley and serve with warm bread slathered with butter.

Servings and Timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 45 minutes

• Total time: 55 minutes

Variations

• Add protein: You can add cooked chicken, sausage, or turkey to make this a heartier dish.

• Spicy kick: For those who enjoy a bit of heat, add a pinch of cayenne pepper or a finely chopped chili.

• Vegetarian option: Use vegetable stock to keep this soup fully vegetarian and vegan-friendly.

• Add greens: For extra nutrition, toss in some spinach, kale, or other leafy greens towards the end of cooking.

Storage/Reheating

• Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3 to 5 days.

• Freezing: This soup freezes very well. Store it in a freezer-safe container for up to 3 months. Reheat by simmering on the stove or microwaving until hot.

• Reheating tips: If the soup thickens too much after refrigerating, simply add a little water or broth when reheating to adjust the consistency.

FAQs

1. Can I use canned lentils for this recipe?

Yes, you can use canned lentils. Use 2 x 400g cans, drained and rinsed. Reduce the broth by 1 cup and simmer for 20 minutes before adding the lentils, then cook for another 15 minutes.

2. Can I use red or yellow lentils?

You can use red or yellow lentils, but note that they cook faster than green or brown lentils. Start checking for doneness at around 30 minutes.

3. How do I thicken the soup if it’s too watery?

You can thicken the soup by using a stick blender to blend a portion of it. Alternatively, you can transfer some of the soup to a blender, blend, and return it to the pot.

4. Can I make this soup in a slow cooker?

Yes, you can! After sautéing the onion, garlic, carrot, and celery, transfer them to a slow cooker along with the rest of the ingredients. Cook on low for 6 hours or high for 3-4 hours, until the lentils are tender.

5. What can I serve this soup with?

Lentil soup pairs wonderfully with warm, crusty bread, either plain or spread with butter. You can also serve it with a side salad for a complete meal.

6. How do I make this soup spicier?

To add heat, stir in a pinch of cayenne pepper or a chopped chili pepper. You can also add a dash of hot sauce before serving.

7. Can I freeze lentil soup?

Yes, lentil soup freezes very well. Store it in an airtight container or freezer-safe bag for up to 3 months. Reheat on the stove or in the microwave when ready to serve.

8. Can I use chicken stock instead of vegetable stock?

Yes, you can substitute chicken stock if you’re not looking for a vegetarian version of the soup.

9. How long does this soup take to cook?

The soup takes about 45 minutes to cook once all the ingredients are added, and you may need an additional 10 minutes of prep time.

10. How can I adjust the thickness of the soup?

If the soup is too thick, add a little water or broth to reach your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce the liquid.

Conclusion

This lentil soup is a perfect balance of hearty, healthy, and flavorful. The spices and the lemon elevate the flavors, making it a soup that is much more than the sum of its parts. Whether you’re making it for a cozy dinner or preparing a batch for the week, this recipe is a winner every time.