Lentil Soup Recipe
A comforting bowl of lentil soup brings warmth, depth, and nutrition all in one dish. This recipe for lentil soup is bursting with flavor, thanks to aromatic vegetables, earthy spices, and a bright hit of lemon.
Crafted with pantry staples and slow-simmered to enhance texture, this lentil soup delivers hearty satisfaction without being heavy.
Flavorful Foundations: Lentil Soup Ingredients
Olive oil – Provides a rich, fruity base that helps soften vegetables and deepen flavor during sautéing.
Onion – Essential for building a savory, aromatic base; use white, brown, or yellow for best results.
Garlic – Adds depth and a hint of spice that intensifies as it cooks.
Carrot – Brings subtle sweetness and balances the earthy lentils.
Celery – Offers a mild bitterness that enhances the soup’s complexity.
Dried lentils (green or brown) – The heart of the soup; these hold their shape well and provide a satisfying, earthy flavor.
Crushed tomato – Adds a tangy, umami layer that complements the lentils.
Vegetable or chicken broth – Delivers body and savory notes; low sodium allows better seasoning control.
Cumin, coriander, paprika – These warming spices infuse the broth with subtle smokiness and depth.
Bay leaves – Provide a herbal, slightly floral undertone during simmering.
Lemon (zest + juice) – Brightens and balances the richness, making the flavors pop.
Salt and pepper – Final touch to round out and enhance all other ingredients.
Parsley & bread for serving – Freshness from parsley and texture contrast from warm bread complete the dish.
Simmer to Perfection: Cooking Lentil Soup
Begin by sautéing onion and garlic until fragrant. Add carrots and celery, cooking until tender and sweet—this step builds a flavor-rich base.
Next, stir in the spices, lentils, tomatoes, broth, and bay leaves. Simmer gently until lentils are soft and flavors meld.
Thicken the soup slightly by blending a portion. Finish with lemon zest and juice for brightness, and season to taste. Serve hot, garnished with parsley and crusty bread on the side.
Lentil Soup Tips for Best Results
To maximize flavor in this lentil soup, don’t skip the sauté step—it develops essential sweetness in the onion and carrot. Dried lentils are highly recommended for their firm texture and rich flavor. If using canned lentils, reduce broth and add them later in the cooking process to avoid mushiness. The lemon is not just garnish—it lifts the whole dish.
How to Store Leftover Lentil Soup
This lentil soup keeps beautifully in the refrigerator for up to 5 days and freezes well for up to 3 months. Cool completely before storing in airtight containers. Reheat gently on the stove, adding a splash of water or broth if needed to loosen the consistency.
Frequently Asked Questions
Can I use red lentils instead of green or brown?
Yes, but red lentils break down more during cooking, resulting in a thicker, creamier texture and a slightly different color.
Is this soup vegan?
Yes, when made with vegetable broth, it’s fully vegan and packed with plant-based protein.
Can I skip the lemon?
Lemon adds essential brightness. If unavailable, try a splash of vinegar (like apple cider or white wine) as a substitute.
Do I need to soak the lentils first?
No soaking is required for dried green or brown lentils. Just rinse them thoroughly before cooking.
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Lentil Soup
Ingredients
- 2 celery stalks finely chopped (approximately 1¼ cups)
- 1 large carrot diced (around 1¼ cups)
- 2 cups 400g dried lentils, either green or brown, rinsed
- 1½ tsp paprika
- 400 g 14 oz crushed tomatoes
- 1 onion finely chopped (yellow, white, or brown)
- 1 lemon for zesting and juicing
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 dried bay leaves
- 1½ litres 6 cups low-sodium vegetable or chicken broth
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 garlic cloves minced
- 2 tbsp olive oil
- To Serve
- Fresh parsley chopped
- Warm crusty bread
Instructions
- Warm the olive oil in a large pot set over medium heat and sauté the garlic and onion for about 2 minutes until fragrant. Introduce the carrot and celery, continuing to cook for an additional 7 to 10 minutes until tender and the onion becomes sweet—this step lays the foundation of the soup’s depth of flavor. Stir in the lentils, crushed tomatoes, ground cumin, coriander, paprika, bay leaves, and broth. Elevate the heat to bring the mixture to a simmer, skimming off any foam that surfaces. Cover with a lid, reduce to medium-low heat, and let simmer gently for 35 to 40 minutes or until the lentils are tender throughout. Discard the bay leaves. Using an immersion blender, pulse the soup briefly two or three times to create a slightly thickened texture, or blend a portion in a blender and return it to the pot. Adjust the consistency with a splash of water if necessary, then season with salt and pepper. Finish by grating in lemon zest and squeezing in fresh lemon juice just before serving. Top with parsley and accompany with bread, ideally warm and generously buttered.
