5.0 from 51 votes
Best Lentil Soup
A classic hearty and filling lentil soup recipe to warm your soul! Pure comfort in a bowl. Naturally thick and loaded with healthy veggies, a simple soup to make! Just dump ingredients into a pot and let the stove do the cooking for you!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 people
Calories: 283 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 large carrot chopped
- 1 talk celery chopped, just over ½ cup
- 2 cups dried green lentils or brown lentils
- 3 large tomatoes diced, or 4 small tomatoes
- 2 potatoes medium diced into 1-inch pieces, Yukon gold if possible
- 2 litres low sodium chicken stock or broth, divided
- 2 teaspoons vegetable stock powder such as Vegeta, or beef/chicken bullion powder
- 2 teaspoons paprika sweet or mild, or 1 teaspoon smoky
- 1 teaspoon ground cumin
- 1 tablespoon fresh thyme chopped, optional
- ¼ cup fresh parsley plus extra to garnish
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Heat oil in a large saucepan or pot over low-medium heat. Cook onion until transparent. Then add the garlic and cook until fragrant (one minute). Add the carrot and celery and cook until softened (about 8 minutes).(If adding any meats, do so now and brown before continuing next step.)
- Mix the lentils through the flavours in the pot, allowing them to cook for a couple of minutes, while stirring occasionally (add in 1 tablespoon of extra oil if needed).
- Add in the tomatoes and cook until soft, then add the potatoes and allow them to cook for further 4-5 minutes.
- Mix through all remaining ingredients except the salt and pepper. Increase heat; bring to a simmer while stirring occasionally to prevent sticking to the bottom.
- When the soup has been simmering for 2-3 minutes, reduce heat down to low, cover with a lid allow simmer for 40-50 minutes, while occasionally stirring, until lentils and potatoes are soft.
- To thicken soup, use a potato masher, pressing down 3 or 4 times through the soup until reaching your desired thickness or consistency. (You can also use a stick blender: 2-3 quick pulses.)
- Season with salt and pepper, to your tastes. Garnish with a little extra parsley (if you wish) and serve with garlic bread!
Cup of Yum
Notes
- If you're adding meat to this soup, we prefer to use dark meats like chicken thighs!
Nutrition Information
Calories
283kcal
(14%)
Carbohydrates
45g
(15%)
Protein
19g
(38%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
0.1mg
(0%)
Sodium
229mg
(10%)
Potassium
1mg
(0%)
Fiber
17g
(68%)
Sugar
3g
(6%)
Vitamin A
1.996IU
(0%)
Vitamin C
19mg
(21%)
Calcium
64mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 283
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 19g | 38% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 229mg | 10% |
| Potassium | 1mg | 0% |
| Fiber | 17g | 68% |
| Sugar | 3g | 6% |
| Vitamin A | 1.996IU | 0% |
| Vitamin C | 19mg | 21% |
| Calcium | 64mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.