Lentil Soup (seriously Amazing!) Recipe

This Classic Lentil Soup Recipe offers an unforgettable adventure in flavors. I blend hearty vegetables, fresh spices, and a rich broth for an explosion of textures and bold aromas. I invite you to discover the magic of every spoonful where traditional ingredients unite in a captivating and satisfying meal. Enjoy exploring.

I’ve been experimenting with this recipe for a while now and I gotta say, my Lentil Soup is seriously amazing! The process is pretty straightforward; I start by heating 1 tbsp olive oil in a pot and sautéing a large diced onion along with 3 cloves of garlic until they’re soft.

Then I throw in 2 chopped carrots and 2 diced celery sticks. The aroma of 1 tsp ground cumin, 1/2 tsp ground coriander, and a pinch of 1/4 tsp red pepper flakes instantly makes me think of a Moroccan twist.

I add a bay leaf as the layers of flavor build up and pour in 4 cups of vegetable broth along with a cup of rinsed dried lentils. When I mix in a can of diced tomatoes, the taste gets even more interesting.

I season with salt, pepper, and finish it with a splash of lemon juice and some fresh parsley. Trust me, this is not your everyday lentil soup!

Why I Like this Recipe

1. I really like how easy this soup is to make – it doesn’t take forever to prep and cook, which makes it perfect for those busy days when I want something warm without a fuss.
2. I love the way the spices mix together. The cumin and red pepper give it just a little kick and makes it taste way more interesting than just plain veggies.
3. I appreciate that it’s a one-pot recipe, which means I have less mess to clean up later and more time to enjoy the meal with my family.
4. I like knowing that it’s not only delicious but also pretty healthy. The lentils and veggies make it a good balance of flavors and nutrients that I feel good about eating.

Ingredients

• Olive oil gives healthy fats that help flavor the soup its a must for cooking.
• Onions add natural sweetness and provide fiber and antioxidants for a richer taste.
• Garlic pack a punch of flavor and boosts immunity its really potent.
• Lentils are a protein and fiber powerhouse that makes this soup hearty and filling.
• Tomatoes add a tangy vitamin rich taste and a refreshing acidity.
• Carrots bring natural sweetness and extra vitamins to balance the flavor its healthy.
• Celery contributes crunch and a subtle flavor that helps with digestion.

Ingredient Quantities

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped into small cubes
• 2 celery sticks, diced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 1 cup dried lentils (brown or green), rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes with their juice
• Salt and pepper to taste
• 2 tbsp lemon juice (optional)
• Fresh parsley, chopped (optional for garnish)

How to Make this

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until it’s soft, about 3-4 minutes.

2. Stir in the minced garlic, chopped carrots, and diced celery and let them cook together for about 4-5 minutes until they start to soften.

3. Mix in the 1 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp red pepper flakes and cook for another minute to let the spices release their flavor.

4. Toss in the bay leaf and 1 cup rinsed dried lentils into the pot.

5. Pour in 4 cups vegetable broth and add the can of diced tomatoes with all its juice.

6. Bring the mixture to a boil then reduce the heat to a simmer. Cover the pot and let it cook for about 25 minutes, or until the lentils become tender.

7. Season with salt and pepper to taste.

8. If you are using lemon juice, stir in 2 tbsp of it just before serving.

9. Remove the bay leaf and give the soup a final stir.

10. Serve hot and garnish with fresh parsley if you like, enjoy your seriously amazing lentil soup!

Equipment Needed

1. Large pot
2. Stove
3. Measuring spoons and measuring cup
4. Knife
5. Cutting board
6. Strainer (for rinsing lentils)
7. Wooden spoon (or any stirring utensil)
8. Can opener

FAQ

Lentil Soup (seriously Amazing!) Recipe Substitutions and Variations

• Olive oil: You can try using canola oil or avocado oil if you don’t have olive oil handy
• Large onion: If you’re short on onions, shallots or even a couple of green onions can work in a pinch
• Vegetable broth: In case you run out of veggie broth, you can mix water with bouillon cubes or use chicken broth
• Dried lentils: If you want a twist, you can swap them for red lentils or split peas but be aware it might change the texture a bit
• Diced tomatoes: Crushed tomatoes can be a good option if you don’t have diced tomatoes

Pro Tips

1. When you’re frying up the onions, let em really get soft instead of rushing it because that sweetness builds your flavour so much, trust me.
2. I’ve found that mixing in the cumin and coriander with the veggies for just a minute helps turn up the aroma, but be careful to not burn them, cuz burnt spices just ruin the taste.
3. Check on those lentils a bit sooner than the recipe says too; sometimes they’re done earlier or later, so it’s good to taste test a few times.
4. If you add the lemon juice while the soup is still on the heat, your bright lemon flavor might just disappear, so stir it in at the very end for the best zing.