Lentil Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
311 kcal
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Course
Main Course, Soup
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Cuisine
American
Lentil Soup
Description
This Lentil Soup begins by sautéing garlic, onion, celery, and carrot until softened to build a flavorful foundation. Rinsed dried lentils, crushed tomatoes, and vegetable or chicken broth join the pot along with spices like cumin, coriander, paprika, and bay leaves. The soup simmers gently for 35 to 40 minutes until the lentils are tender. The bay leaves are removed before thickening the soup slightly using a stick blender or blender method for a balanced consistency between smooth and chunky.
The final step adds lemon zest and juice, which cut through the earthiness of the lentils and spices, brightening the flavors. Fresh chopped parsley is used as garnish to add a fresh herbal note. The texture is creamy yet hearty, with the spices giving a slightly smoky and warm profile.
This soup pairs well with warm bread and serves as a filling vegetarian option if vegetable broth is used. The recipe notes suggest using dried lentils for texture and flavor, with guidance for canned lentil substitutions. The soup freezes well and keeps refrigerated for several days.
Ingredients
- 2 tbsp olive oil
- 1 onion white, brown, yellow, chopped
- 2 garlic cloves, minced
- 1 carrot chopped (about 1 1/4 cups, large
- 2 celery chopped (about 1 1/4 cups, ribs
- 2 cups / 400g lentils green or brown, rinsed (Note 1, dried
- 400g / 14 oz crushed tomato
- 1.5 litres / 1.5 quarts (6 cups) vegetable broth stock / broth, low sodium, or chicken broth
- 1/2 tsp cumin powder
- 1/2 tsp Coriander powder
- 1 1/2 tsp paprika powder
- 2 bay leaves dried
- 1 lemon zest and juice
- 1/4 tsp salt each
- 1/4 tsp black pepper each
To Serve
- parsley fresh, chopped, for garnish
- bread warm, to serve
Instructions
- Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
- Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
- Add all remaining ingredients except the lemon and salt. Stir.
- Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
- Remove bay leaves.
- Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
- Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!
Notes
- Use dried lentils (green or brown) for best texture; avoid Puy lentils as they hold shape differently.
- If using canned lentils, adjust broth quantity and simmer times to prevent mushy texture.
- The soup thickens by blending part of it, allowing control over consistency.
- Store leftovers in the fridge for 3 to 5 days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 421g | |
| Calories | 311cal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Sodium | 111mg | 5% |
| Potassium | 925mg | 20% |
| Fiber | 22g | 88% |
| Sugar | 5g | 10% |
| Vitamin A | 1930IU | 39% |
| Vitamin C | 11.5mg | 13% |
| Calcium | 73mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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