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Lentil Soup Recipe

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This hearty and nourishing lentil soup is packed with vegetables, spices, and protein-rich lentils. Perfect for a cozy meal, it’s easy to make, customizable, and ideal for meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup (200g) dried lentils (green, brown, or red)
  • 1 (14.5 oz/400g) can diced tomatoes
  • 6 cups (1.5L) vegetable or chicken broth
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 cups (60g) chopped fresh spinach or kale (optional)
  • 1 tablespoon lemon juice (optional, for brightness)
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Sauté the Vegetables:
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery, and sauté for 5–7 minutes, or until softened.
  3. Stir in the garlic, cumin, paprika, turmeric, and red pepper flakes, cooking for 1–2 minutes until fragrant.
2. Add the Lentils and Broth:
  1. Add the lentils, diced tomatoes (with their juices), broth, and bay leaf. Stir to combine.
  2. Bring to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the lentils are tender.
3. Adjust and Finish:
  1. Remove the bay leaf and season the soup with salt and pepper to taste.
  2. If using, stir in the spinach or kale and cook for 2–3 minutes until wilted.
  3. Add lemon juice for a touch of brightness, if desired.
4. Serve:
  • Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve warm with crusty bread or a side salad.

Notes

  • For a thicker soup, use an immersion blender to partially puree the soup.
  • Red lentils cook faster and create a creamier texture; adjust cooking time to 15–20 minutes if using.
  • Add diced potatoes, zucchini, or bell peppers for more variety.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/lentil-soup-recipe/