There’s something undeniably comforting about a bowl of warm, hearty lentil soup. It’s the kind of meal that wraps you in a hug on a chilly day, fills your kitchen with the most delicious aromas, and leaves you feeling nourished and satisfied. Lentil soup has a way of weaving itself into traditions – from rustic family dinners to potluck gatherings. In many cultures, lentils symbolize abundance and prosperity, making this dish a timeless classic with so much heart.
This recipe takes lentil soup to the next level. Packed with earthy flavors, vibrant vegetables, and aromatic herbs, it strikes the perfect balance between healthy and comforting. Whether you’re trying lentils for the first time or they’re already a staple in your kitchen, this version promises to become a regular on your dinner table.
Why You’ll Love This Recipe
- Nutritious and Wholesome: Lentils are a powerhouse of plant-based protein, fiber, and iron, making this soup both hearty and healthy.
- Easy to Make: With simple ingredients and minimal prep, this recipe is ideal for busy weeknights.
- Customizable: Whether you like a chunkier texture or a creamy finish, this recipe can be adapted to suit your preference.
- Budget-Friendly: Lentils are incredibly affordable, and paired with basic pantry staples, this recipe is as economical as it is delicious.
Ingredients You’ll Need
- Olive oil – 2 tablespoons
- Yellow onion – 1 medium, diced
- Carrots – 2 medium, peeled and diced
- Celery stalks – 2, diced
- Garlic cloves – 4, minced
- Ground cumin – 1 teaspoon
- Ground coriander – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Tomato paste – 2 tablespoons
- Vegetable broth – 6 cups
- Green or brown lentils – 1 cup, rinsed
- Diced tomatoes – 1 can (14.5 ounces)
- Baby spinach – 2 cups
- Fresh parsley – 2 tablespoons, chopped
- Lemon juice – 1 tablespoon
- Salt and pepper – to taste
How to Make the Very Best Lentil Soup
Step-by-Step Instructions
- Sauté the aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until they’re softened. The kitchen will already start smelling incredible as these vegetables release their natural sweetness. - Add the garlic and spices
Stir in the minced garlic, cumin, coriander, and smoked paprika, cooking for an additional minute. This step brings a bold depth of flavor to the soup. - Incorporate the tomato paste
Mix in the tomato paste, letting it caramelize slightly. This adds a subtle tanginess and richness that elevates the base of the soup. - Simmer with the broth and lentils
Pour in the vegetable broth and stir in the lentils and canned diced tomatoes. Bring everything to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes. The lentils will absorb all the wonderful flavors as they cook and soften. - Add the greens and fresh herbs
Stir in the baby spinach and cook for another 2-3 minutes until the leaves are wilted. Finish with a squeeze of lemon juice and a sprinkle of fresh parsley for a pop of brightness. - Season to perfection
Give the soup a taste and adjust the seasoning with salt and pepper as needed. Ladle it into bowls and serve it up while it’s still warm.
Helpful Tips
- Choosing the right lentils: Stick to green or brown lentils for this recipe, as they hold their shape well during cooking. Avoid red lentils here, as they tend to break down and become mushy.
- Blending options: For a creamier texture, you can use an immersion blender to blend part of the soup. This creates a velvety consistency while still keeping some hearty chunks.
- Make it your own: Add diced potatoes, sweet potatoes, or even zucchini for an extra veggie boost. You can also toss in cooked quinoa or rice for added texture and heartiness.
- Freezer-friendly: This soup freezes beautifully! Let it cool completely, portion it into airtight containers, and freeze for up to 3 months.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian, Vegan-friendly
Notes
- Feel free to adjust the spice levels by adding a pinch of chili flakes or cayenne pepper if you enjoy a little heat.
- If you don’t have fresh parsley, you can use cilantro or even dill for a different twist.
Nutritional Information (Per Serving)
- Calories: ~250
- Protein: 12g
- Carbohydrates: 35g
- Fiber: 12g
- Fat: 5g
Frequently Asked Questions
Can I use canned lentils for this recipe?
Yes, you can use canned lentils in a pinch. Just be sure to rinse and drain them before adding them to the soup. You’ll also need to reduce the cooking time since they’re already cooked.
Can I make this soup in a slow cooker?
Absolutely! Sauté the aromatics and spices on the stovetop first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What’s the best way to store leftovers?
Let the soup cool completely before storing it in an airtight container. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Related Recipes
If you loved this lentil soup, you’ll definitely enjoy these other comforting dishes:
Conclusion
This lentil soup is the kind of recipe you’ll turn to again and again. It’s wholesome, cozy, and perfect for any day you need a warm, satisfying meal. Whether you’re enjoying it fresh off the stove or reheating a bowl for lunch, each spoonful is packed with comfort and flavor. Give it a try and let it become a staple in your kitchen!
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The Coziest Lentil Soup You’ll Ever Make
Description
There’s something undeniably comforting about a bowl of warm, hearty lentil soup. It’s the kind of meal that wraps you in a hug on a chilly day, fills your kitchen with the most delicious aromas, and leaves you feeling nourished and satisfied. Lentil soup has a way of weaving itself into traditions – from rustic family dinners to potluck gatherings. In many cultures, lentils symbolize abundance and prosperity, making this dish a timeless classic with so much heart.
This recipe takes lentil soup to the next level. Packed with earthy flavors, vibrant vegetables, and aromatic herbs, it strikes the perfect balance between healthy and comforting. Whether you’re trying lentils for the first time or they’re already a staple in your kitchen, this version promises to become a regular on your dinner table.
Ingredients
- Olive oil – 2 tablespoons
- Yellow onion – 1 medium, diced
- Carrots – 2 medium, peeled and diced
- Celery stalks – 2, diced
- Garlic cloves – 4, minced
- Ground cumin – 1 teaspoon
- Ground coriander – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Tomato paste – 2 tablespoons
- Vegetable broth – 6 cups
- Green or brown lentils – 1 cup, rinsed
- Diced tomatoes – 1 can (14.5 ounces)
- Baby spinach – 2 cups
- Fresh parsley – 2 tablespoons, chopped
- Lemon juice – 1 tablespoon
- Salt and pepper – to taste
Instructions
- Sauté the aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until they’re softened. The kitchen will already start smelling incredible as these vegetables release their natural sweetness. - Add the garlic and spices
Stir in the minced garlic, cumin, coriander, and smoked paprika, cooking for an additional minute. This step brings a bold depth of flavor to the soup. - Incorporate the tomato paste
Mix in the tomato paste, letting it caramelize slightly. This adds a subtle tanginess and richness that elevates the base of the soup. - Simmer with the broth and lentils
Pour in the vegetable broth and stir in the lentils and canned diced tomatoes. Bring everything to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes. The lentils will absorb all the wonderful flavors as they cook and soften. - Add the greens and fresh herbs
Stir in the baby spinach and cook for another 2-3 minutes until the leaves are wilted. Finish with a squeeze of lemon juice and a sprinkle of fresh parsley for a pop of brightness. - Season to perfection
Give the soup a taste and adjust the seasoning with salt and pepper as needed. Ladle it into bowls and serve it up while it’s still warm.
Notes
- Feel free to adjust the spice levels by adding a pinch of chili flakes or cayenne pepper if you enjoy a little heat.
- If you don’t have fresh parsley, you can use cilantro or even dill for a different twist.