bay leaf, carrots, celery, coriander, cumin, Dairy Free, Fall, Freezer Meals, garlic, Gluten Free, Healthy Recipes, lemon, lentils, Make Ahead, Middle Eastern, olive oil, One Pan/Pot, onion, paprika, parsley, Soups, Stovetop, thyme, tomato, Vegan, vegetable broth, Vegetables, Vegetarian, Winter

Easy Lentil Soup Recipe – Jessica Gavin

By Ghuman

Introduction

Welcome to Jessica Gavin’s Easy Lentil Soup Recipe! This delicious and nutritious soup is a great way to get your daily dose of protein and fiber. It’s also a great way to use up any leftover vegetables you may have in your fridge. This recipe is easy to make and can be customized to your taste. Whether you’re looking for a quick and easy weeknight meal or a hearty and comforting soup, this recipe is sure to please. So let’s get started!

Easy Lentil Soup Recipe – Jessica Gavin

This easy lentil soup recipe is a comforting and flavorful meal that is perfect for a chilly night. Lentils are a great source of plant-based protein and fiber, and they are incredibly versatile. This soup is made with a combination of green and brown lentils, carrots, celery, onion, garlic, and herbs. The addition of a splash of balsamic vinegar at the end adds a nice depth of flavor.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup green lentils
  • 1/2 cup brown lentils
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/4 cup balsamic vinegar

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
  2. Add the garlic, oregano, thyme, cumin, coriander, black pepper, and red pepper flakes and cook for 1 minute.
  3. Add the lentils, vegetable broth, and bay leaf and bring to a boil. Reduce the heat to low and simmer for 25 minutes, or until the lentils are tender.
  4. Remove the bay leaf and stir in the balsamic vinegar. Serve warm.

Craving a warm bowl of lentil soup? This Mediterranean-style recipe is easy to make! Simmer nutritious brown lentils with sauteed vegetables, herbs, and spices until tender. Then puree the flavorful mixture until smooth and top with fresh tomatoes and parsley.

Mediterranean-style lentil soup recipe

A comforting bowl of lentil soup is super easy to prepare on the stovetop. These flat and spherical shaped legumes tenderize quickly when simmered in a flavorful broth, so no precooking is needed. This healthy vegetarian soup is packed with fiber, protein, and nutrients in every spoonful.

To develop the Mediterranean flavors, carrots, onions, celery, garlic is sauteed in extra-virgin olive oil. Cumin, coriander, and paprika are traditional spices that when bloomed in the oil, enhance the flavor of the soup. A portion of the soup is pureed, reserving some whole lentils to stir back in right before serving for a nice contrast of texture.

mirepoix, a combination of onions, carrots, celery, and spices

How to make lentil soup

  • Heat oil in a large pot over medium heat, saute onions, celery, and carrots.
  • Saute garlic, thyme, and spices until fragrant.
  • Add lentils, tomatoes, broth, bay leaf, and pepper, bring to a boil.
  • Cover, reduce heat and simmer until lentils are tender.
  • Remove 1 cup of lentils and reserve.
  • Add more broth to the pan, puree using an immersion blender.
  • Stir in reserved lentils, and season with salt and pepper.
  • Top with diced tomatoes and parsley.

Lentil selection

This soup can be made with any type of lentils. However, I recommend brown or green because they have a deliciously mild and earthy flavor with creamy texture when pureed. They also hold their circular shape when cooked. This allows for a smooth base, with hearty pieces suspended in the soup.

If you want a super creamy and smooth texture, use red lentils as they completely break down when cooked.

brown lentils cooking in large dutch oven

Do you have to soak lentils before cooking them?

No! Compared to other dried legumes like black beans, kidney, or garbanzos, you do not need to soak them before cooking. The small, flat and round shape of the lentils have a large surface area, so they cook a lot quicker than larger, thicker beans.

Green, brown, black, or French lentils can be soaked to reduce the cooking time by about half, but it’s not necessary since they cook in less than 40 minutes in the soup.

Enhancing the flavor

Lentils are very mild and bland in flavor, so they need a little help by using vegetables, spices, and herbs. I like to add a mirepoix, a combination of onions, carrots, and celery when making soups or stews. Sauteing them in high-quality olive oil, along with garlic and thyme, adds strong aromatics to the soup.

A trifecta of bold spices like cumin, coriander, and paprika adds color and earthy flavor. I like to squeeze some fresh lemon juice into the soup right before eating. It adds a bit of bright acidity to the dish.

using a hand immersion blender in a pot of lentil soup

For a contrast in textures

To make the soup more interesting, I like to create a smooth and creamy texture by pureeing it with an immersion blender. You can also use a countertop blender to create an ultra-silky consistency. For a contrast in texture, reserve a cup of diced vegetables and whole lentils to stir back into the soup.

whole pieces of lentils and tomatoes add texture to the soup

Can this be made in a slow cooker?

Yes! Saute all of the vegetables, herbs, and spices, then add them to the Crock-Pot. Cook under the lentils are tender, 7 to 9 hours on low setting, or 4 to 6 hours on high setting. Follow the instructions on pureeing, add more liquid and salt/pepper as needed.

Storing and freezing

This soup can be stored in individual portions or a large airtight container for up to one week. Make sure that the soup is cooled down completely before refrigerating. Small containers can also be frozen for up to 30 days.

two bowls of lentil soup served with crunchy slices of bread

More Soup recipes

View all Soup recipes

Bloom the dried spices

Blooming the cumin, coriander, and paprika in olive oil coaxes out the fat-soluble flavors. This process ensures that their flavors are bountiful in aroma and actually contribute to the taste of the lentil soup. Just be careful to briefly cook the spices in olive on a moderate heat so they don’t burn.

Pin this recipe to save for later

Pin This

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion, ¼” dice
  • ½ cup diced celery, ¼” dice
  • ½ cup diced carrots, ¼” dice
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped thyme
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika, sweet or smoked
  • 1 cup diced tomatoes, ¼” dice, divided
  • 1 cup dried lentils, brown or green, picked and rinsed
  • 6 cups vegetable broth, or stock, divided, more as needed
  • 1 bay leaf, fresh or dried
  • ¼ teaspoon black pepper
  • kosher salt, as needed for seasoning
  • 1 tablespoon chopped parsley
  • lemon wedges

  • Bloom the Spices – Heat olive oil in a large pot or dutch oven over medium heat. Once hot, add the onions, celery, and carrots. Saute until tender and onions are translucent, 5 to 6 minutes. Add garlic, thyme, cumin, coriander, and paprika. Saute until fragrant, 30 seconds.

  • Cook the Lentils – Add ½ cup tomatoes and lentils, stir and cook for 30 seconds. Add 4 cups of vegetable broth, bay leaf, and black pepper, and bring to a boil. Cover the pot and reduce to medium-low heat. Simmer until lentils are tender, about 30 to 35 minutes. Most of the broth should be absorbed.Remove the bay leaf and discard it. Remove 1 cup of the lentil mixture from the pot and reserve.

  • Puree the Soup – Add 2 cups of broth to the pot. Use a stick immersion blender and process until mostly smooth. Alternatively, lentils and broth can be processed in a countertop blender. Add more vegetable broth as needed. Taste and season with salt and pepper as desired. Simmer over medium heat until hot.

  • To Serve – Add the reserved lentils, remaining chopped tomatoes, and parsley, then stir to combine. Serve with lemon wedges.

  • Recipe Yield: About 4 cups
  • Serving Size: 1 cup (240ml)
  • Storing: Cool and store in an airtight container for up to 5 days.
  • Freezing: Portion and store in a resealable plastic bag for up to 5 months. Defrost before using. 
  • Reheat: Cook on the stovetop over medium heat, occasionally stirring, until hot. Add more water if needed to thin out the consistency. 

Nutrition Facts

Lentil Soup

Amount Per Serving

Calories 290
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g5%

Sodium 1443mg60%

Potassium 723mg21%

Carbohydrates 43g14%

Fiber 17g68%

Sugar 8g9%

Protein 14g28%

Vitamin A 3693IU74%

Vitamin C 13mg16%

Calcium 73mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag me on Instagram. I’d love to see how it turns out!

Tag @jessica_gavin



Green Mediterranean Diet May Help With Visceral Fat, Says Study

5 Fast-Food Chains That Use Fresh-Cut Potatoes for Their Fries