If you’re looking for a nourishing, flavorful, and satisfying meal, this Very Best Lentil Soup is a must-try! Lentils are packed with protein, fiber, and essential nutrients, making this soup a healthy yet hearty choice. With simple ingredients and easy preparation, this soup comes together effortlessly, whether you’re meal-prepping for the week or needing a comforting bowl of goodness. The rich flavors of vegetables, aromatic spices, and lentils simmered to perfection make this a family favorite. Plus, it’s vegan, gluten-free, and incredibly versatile!
Why You Will Love Making This Recipe
- Nutrient-Packed – Loaded with protein, fiber, and essential vitamins.
- Easy & Budget-Friendly – Simple pantry ingredients make it affordable and accessible.
- One-Pot Wonder – Minimal cleanup and effort required.
- Meal-Prep Friendly – Stores well for quick meals throughout the week.
- Flavorful & Comforting – A perfect balance of spices and hearty textures.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric
- 1 ½ cups dried lentils (green or brown), rinsed
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- Salt and pepper, to taste
- 1 tbsp lemon juice (optional, for brightness)
- 2 cups spinach or kale (optional, for added greens)
- Fresh parsley for garnish
Equipment Used
- Large pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
Directions & Instructions
- Sauté Vegetables – Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add Garlic & Spices – Stir in the garlic, cumin, coriander, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
- Combine Lentils & Broth – Add rinsed lentils, diced tomatoes, vegetable broth, bay leaf, salt, and pepper. Stir well.
- Simmer – Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 30-35 minutes until the lentils are tender.
- Finish & Serve – Remove the bay leaf. Stir in lemon juice and greens (if using). Cook for another 2 minutes. Serve warm, garnished with fresh parsley.
Nutritional Information
Per serving (1 bowl):
- Calories: 280
- Fat: 7g
- Carbohydrates: 40g
- Protein: 15g
- Fiber: 12g
- Sodium: 600mg
Nutritional values may vary based on ingredients used.
Prep Time and Cook Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Spicy Version – Add red pepper flakes or diced jalapeños for heat.
- Creamy Option – Blend part of the soup for a creamier texture.
- Protein Boost – Stir in cooked chicken or chickpeas for extra protein.
- Different Lentils – Try red lentils for a softer, creamier soup.
Frequently Asked Questions
1. Can I use canned lentils instead of dried?
Yes! If using canned lentils, reduce the simmering time to about 10 minutes.
2. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
3. Can I make this in a slow cooker?
Yes! Add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Pro Tips By Elisa
- Rinse lentils thoroughly – This helps remove excess starch and improves texture.
- Use homemade broth – If possible, homemade vegetable broth enhances the depth of flavor.
- Add lemon juice at the end – It brightens up the soup and enhances all the flavors.
- Garnish generously – Fresh herbs like parsley or cilantro add freshness.
Serving Suggestions
Pair this Very Best Lentil Soup with:
- Crusty Bread – Perfect for dipping.
- Side Salad – A light salad complements the hearty soup.
- Grated Parmesan – If you’re not vegan, a sprinkle of cheese adds richness.
Very Best Lentil Soup: Hearty, Healthy, and Delicious
This lentil soup recipe is packed with protein, fiber, and flavor. A nourishing, easy-to-make meal perfect for any day of the week!
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
Ingredients Â
- 2 tbsp olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric
- 1 ½ cups dried lentils green or brown, rinsed
- 1 14 oz can diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- 1 tbsp lemon juice optional, for brightness
- 2 cups spinach or kale optional, for added greens
- Fresh parsley for garnish
InstructionsÂ
- Sauté Vegetables – Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add Garlic & Spices – Stir in the garlic, cumin, coriander, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
- Combine Lentils & Broth – Add rinsed lentils, diced tomatoes, vegetable broth, bay leaf, salt, and pepper. Stir well.
- Simmer – Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 30-35 minutes until the lentils are tender.
- Finish & Serve – Remove the bay leaf. Stir in lemon juice and greens (if using). Cook for another 2 minutes. Serve warm, garnished with fresh parsley.
Notes
Rinse lentils thoroughly – This helps remove excess starch and improves texture.
Use homemade broth – If possible, homemade vegetable broth enhances the depth of flavor.
Add lemon juice at the end – It brightens up the soup and enhances all the flavors.
Garnish generously – Fresh herbs like parsley or cilantro add freshness.
Â