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Ingredients You’ll Need
- 1 1/2 cups dried lentils (green or brown)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth (or chicken broth for non-vegetarians)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric (optional)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 bay leaf
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Kitchen Equipment Needed
To make this lentil soup, you’ll need:
- Large pot: A heavy-bottomed pot or Dutch oven is perfect for cooking the soup.
- Wooden spoon: For stirring the ingredients while cooking.
- Knife and cutting board: To chop the vegetables.
How to Make Lentil Soup
Step 1: Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Add the minced garlic and cook for another minute, until fragrant.
Step 2: Add the Spices and Lentils
- Stir in the cumin, turmeric (if using), smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices and release their flavors.
- Add the dried lentils, diced tomatoes (with their juice), and the bay leaf. Stir to combine.
Step 3: Simmer the Soup
- Pour in the vegetable broth, stirring well to incorporate all the ingredients.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 25-30 minutes, or until the lentils are tender.
Step 4: Adjust Seasoning and Serve
- Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or spices to your liking.
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley or cilantro. Squeeze a wedge of lemon over each bowl for a bright, zesty finish.
Tips and Variations
Choose Your Lentils: Green and brown lentils work best for this recipe as they hold their shape well during cooking. Red lentils cook faster and will create a creamier texture, so use them if you prefer a softer consistency.
Boost the Flavor: For an extra depth of flavor, you can sauté the vegetables in butter or ghee instead of olive oil, or add a splash of white wine when you add the broth.
Add Protein: If you want to make the soup even heartier, add cooked chicken, sausage, or tofu. You can also stir in some cooked quinoa or rice toward the end for added bulk.
Vegetable Swaps: Feel free to use other vegetables you have on hand. Potatoes, sweet potatoes, spinach, and kale are all great additions to this soup.
Make It Spicy: If you like a bit of heat, add a pinch of cayenne pepper or red pepper flakes with the spices.
How to Store and Reheat Leftovers
One of the great things about lentil soup is that it stores well, making it perfect for meal prep. Here’s how to store any leftovers:
- Fridge: Let the soup cool to room temperature, then transfer it to an airtight container and store in the refrigerator for up to 4-5 days.
- Freezer: Lentil soup freezes beautifully. Store it in freezer-safe containers or bags for up to 3 months. Just thaw in the fridge overnight before reheating.
To reheat, simply warm the soup in a pot over medium heat, stirring occasionally until it’s heated through. You may need to add a little water or broth if the soup has thickened after being stored.
Serving Suggestions
Lentil Soup is a complete meal on its own, but it also pairs well with a variety of sides. Here are some ideas:
- Crusty bread: A slice of warm, crusty bread or a piece of garlic toast is perfect for dipping into the soup.
- Salad: Serve alongside a simple green salad or a grain-based salad like quinoa or couscous to round out the meal.
- Cheese: A sprinkle of grated Parmesan or crumbled feta cheese on top adds an extra layer of flavor.
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