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5.0 from 159 votes

Homemade Lentil Soup Recipe

This delicious Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup.

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

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

    Cup of Yum
  1. 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.
  2. Next, add in the carrots, celery, and garlic and cook for 5-6 minutes over medium heat until very lightly browned and tender.
  3. Stir in the cumin and coriander until combined with the vegetables.
  4. Pour the rinsed lentils, potatoes, bay leaves, and chicken stock and stir to combine.
  5. Add a lid and cook over low to medium heat for 35-45 minutes or until the lentils are very tender.
  6. 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.
  7. Adjust the seasonings of the lentil soup with salt, pepper, and freshly squeezed lemon juice.
  8. 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

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

% 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.