5 from 90 votes
Easy Lentil Soup
This Easy Lentil Soup blends fire roasted tomatoes, red potatoes, dried lentils, and a mix of aromatic spices into a creamy, comforting dish. The use of an immersion blender creates a smooth texture, balancing tender lentils with flavorful broth, perfect for warming meals or preparing in advance for multiple servings. Optional additions like kidney beans, goat cheese, and fresh parsley allow customization of both texture and flavor.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
8
servings
Calories:
179 kcal
Course:
Soup
Cuisine:
Indian
Ingredients
- 1 cup onion diced
- 1 TBSP olive oil
- 1 tsp garlic 2 large cloves, minced
- 4 cups vegetable broth
- 14.5 oz fire roasted tomatoes or crushed tomatoes, canned
- 1 lb potato red
- 1 cup lentils dried
- 1 bay leaf
- ¼ tsp oregano
- ¼ tsp Turmeric
- ¼ tsp cumin
- ⅛ tsp thyme
- ⅛ tsp salt plus extra to taste
- ⅛ tsp cayenne pepper add extra for a kick!
OPTIONAL EXTRAS:
- red kidney beans would be a great addition
- goat cheese skip for vegan, whipped, or greek yogurt for topping
- parsley fresh, for topping
- olive oil an extra drizzle
- curry paste to taste
- curry powder to taste
Instructions
- Heat a large pot to medium-high heat.
- Add olive oil and diced onion, and sauté until tender, adding the garlic towards the end to prevent burning.
- Next add veggie broth and diced tomatoes.
- Using an immersion blender, blend the soup until pureed.
- No immersion blender? No problem! Add the garlic, onion, and tomatoes to a blender or food processor and blend until smooth. Add the mixture into the pot with your veggie broth and get cooking!
- Increase the heat to high, then add dried lentils, diced red potato, and all your herbs and spices.
- Bring to a boil, then reduce to medium heat and cover.
- Cook for 30 minutes on medium [mine was on setting 4] then additional 10 min on low, to simmer.
- Top soup with a swirl of goat cheese, sour cream, or greek yogurt and a sprinkle of parsley. You can even add rice! Go nuts!
Cup of Yum
Notes
- Any 14.5 oz can of diced or crushed tomatoes can substitute for fire roasted tomatoes if needed.
- The soup yields about 8 to 10 one-cup servings or 4 to 5 larger bowls.
- Adding red kidney beans increases protein and texture variety.
- Top with goat cheese, sour cream, or Greek yogurt, and fresh parsley to enhance flavor when serving.
Nutrition Information
Calories
179kcal
(9%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
3g
(5%)
Sodium
592mg
(25%)
Potassium
612mg
(13%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
330IU
(7%)
Vitamin C
12.3mg
(14%)
Calcium
40mg
(4%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 179
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Sodium | 592mg | 25% |
| Potassium | 612mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 12.3mg | 14% |
| Calcium | 40mg | 4% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.