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–+ servings

Lentil Soup Recipe

Warm up with a bowl of hearty lentil soup, where tender lentils meet savory spices in a nourishing dish that's as comforting as it is flavorful. Perfect for any day, this soup is a satisfying way to fill your home with rich, inviting aromas.
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Course: Main Course
Cuisine: American
Keyword: Lentil Soup Recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people

Ingredients

  • 2 cups / 400g dried lentils green or brown, rinsed (Note 1)
  • 1.5 litres / 1.5 quarts 6 cups vegetable or chicken stock / broth, low sodium
  • 400 g / 14 oz crushed tomato
  • 1 large carrot chopped (about 1 1/4 cups)
  • 2 celery ribs chopped (about 1 1/4 cups)
  • 1 onion chopped (white, brown, yellow)
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 1/2 tsp paprika powder
  • 2 dried bay leaves
  • 1 lemon zest + juice
  • 1/4 tsp salt
  • 1/4 tsp pepper

To Serve

  • Chopped fresh parsley for garnish
  • Warm bread to serve

Instructions

  • In a large pot, warm the olive oil over medium heat. Once the oil shimmers, add the minced garlic and chopped onion, allowing them to sauté for about 2 minutes until the garlic is fragrant.
  • Introduce the chopped celery and carrot to the pot, and cook them gently for about 7-10 minutes until softened. It's important not to rush this step, as it forms the flavorful base of the soup.
  • Stir in the lentils, crushed tomatoes, stock, cumin, coriander, paprika, and bay leaves. Raise the heat to bring the mixture to a simmer. If any foam rises to the surface, skim it off and discard. Cover the pot, reduce the heat to medium-low, and let the soup simmer for 35-40 minutes until the lentils are tender.
  • Once the lentils are cooked, remove and discard the bay leaves. To thicken the soup slightly, use a stick blender to give it a few quick pulses directly in the pot. Alternatively, you can blend 2 cups of the soup in a blender, then return it to the pot.
  • Adjust the consistency of the soup by adding a little water if necessary. Season with additional salt and pepper to taste. Just before serving, grate the lemon zest over the soup and squeeze in some lemon juice for a bright finish. Garnish with fresh parsley and serve with warm, crusty bread generously spread with butter.

Notes

  • Lentils: This recipe is adaptable to almost any type of lentils, except Puy Lentils (French lentils) due to their firm texture, which allows them to hold their shape. Suitable lentil options include red, yellow, brown, and green. The soup’s color will vary depending on the type of lentils used.
  • Cook Time: Cooking times may vary slightly depending on the lentil type. Begin checking for doneness around the 30-minute mark.
  • Dried vs. Canned Lentils: Using dried lentils is highly recommended for better texture and flavor. If using canned lentils, substitute with 2 x 400g/14oz cans (drained and rinsed). Reduce the broth by 1 cup. Simmer the liquid for 20 minutes before adding the canned lentils, then cook for an additional 15 minutes. Avoid overcooking canned lentils to prevent them from becoming mushy.
 
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