Homemade Lentil Soup Recipe
User Reviews
5.0
159 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 20 mins
-
Servings
8
-
Calories
424 kcal
-
Course
Soup
-
Cuisine
Middle Eastern
Homemade Lentil Soup Recipe
Report
This delicious Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup.
Share:
Ingredients
- 2 tablespoons olive oil ghee, or clarified butter
- 2 peeled and medium diced yellow onions
- 2 peeled and medium diced carrots
- 2 peeled and medium diced ribs of celery
- 3 finely minced cloves of garlic
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 3 cups green lentils rinsed
- 1 large peeled and medium diced potato
- 2 bay leaves
- 9 cups chicken stock
- Juice of 1 lemon
- salt and pepper to taste
Instructions
- Add olive oil to a large pot over low to medium heat and cook the onions until completely caramelized. This may take up to 45 minutes.
- Next, add in the carrots, celery, and garlic and cook for 5-6 minutes over medium heat until very lightly browned and tender.
- Stir in the cumin and coriander until combined with the vegetables.
- Pour the rinsed lentils, potatoes, bay leaves, and chicken stock and stir to combine.
- Add a lid and cook over low to medium heat for 35-45 minutes or until the lentils are very tender.
- Remove the bay leaves and then using a hand immersion blender, pulse blend the soup until about half of it is pureed. This will help thicken the soup.
- Adjust the seasonings of the lentil soup with salt, pepper, and freshly squeezed lemon juice.
- Garnish with fresh chopped parsley.
Notes
- Make-Ahead: You can make this soup up to 1 day ahead of time. When ready to serve, simply reheat on the stovetop in a pot.
- How to Store: Cover and keep it in the refrigerator for up to 5 days. This will freeze well covered for up to 6 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount to a pot and heat up over low heat until hot. Adjust seasonings with salt and pepper and add a ¼ cup of chicken stock at a time if it is too thick and needs to be thinned out.
- You can use red, green, brown, or yellow lentils in this recipe, although the color of the soup will change depending upon which one you chose.
- If you are using a blender to blend the soup, remember to take that centerpiece of the blender lid off and replace it by putting a towel right over the top of the whole while blending.
- You can substitute the potato for a few red new or Yukon gold potatoes.
Nutrition Information
Show Details
Calories
424kcal
(21%)
Carbohydrates
62g
(21%)
Protein
27g
(54%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
8mg
(3%)
Sodium
405mg
(17%)
Potassium
1189mg
(34%)
Fiber
24g
(96%)
Sugar
8g
(16%)
Vitamin A
2596IU
(52%)
Vitamin C
12mg
(13%)
Calcium
71mg
(7%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 405mg | 17% |
| Potassium | 1189mg | 25% |
| Fiber | 24g | 96% |
| Sugar | 8g | 16% |
| Vitamin A | 2596IU | 52% |
| Vitamin C | 12mg | 13% |
| Calcium | 71mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
159 reviews
Excellent
Other Recipes
You'll Also Love
