This healthy Lentil Soup is easy to make, filled with nutrients, and most importantly, incredibly delicious. It's made with dried lentils and fresh vegetables, and comes together in only 40 minutes.
Looking for more easy soup recipes? Try my Zuppa Toscana next! If you're a fan of legumes, try my mung bean curry!
About This Recipe
After making some of the best baked ribs this week, I decided to give my wife and I a "healthy reset" since eating that much meat probably isn't good for you. That's where this delicious lentil soup comes in. It's 100% vegan/vegetarian.
This lentil soup is made with dried lentils and an assortment of fresh vegetables and canned tomatoes. Not only is it filled with vitamins and minerals, but it is also packed with fiber. So if you're like my wife and have IBS, this is a great recipe (though some ppl may find onions and garlic to be a trigger).
It's easy to make in under 40 minutes. Unlike beans, lentils do not take that long to soften. You do not need to soak them overnight, and they're fully cooked in about 30-35 minutes. The only time-consuming part of this recipe is the prep, because there are so many fresh vegetables!
Key Ingredients
Lentils: I used dried brown lentils. Green lentils will work as well. Pro tip: go to the Indian section of your grocery store to find these. They are cheaper there.
Vegetables: Onions, carrots, celery, garlic, diced tomatoes, and kale (or spinach).
Olive oil: I used extra virgin olive oil to sautรฉ the vegetables. A reader recently asked me why I bother sautรฉing them if they're just going to be boiled in soup anyway. The answer is simple: sautรฉing builds flavor! The heat from sautรฉing is hotter than boiling, which helps the veggies release more aroma.
Seasonings: Ground cumin, ground coriander, a bay leaf, salt, and pepper.
Vegetable broth: You can also use chicken broth if you like.
Lemon juice: Freshly squeezed for that bright pop of acidity that brings the soup to life.
Instructions
STEP 1: Heat the olive oil in a large pot over medium heat. Cook the onions, carrots, celery, and garlic until softened, 5-6 minutes.
STEP 2: Add the cumin, coriander, and bay leaf. Cook for 1 minute until fragrant.
STEP 3: Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer and cook uncovered for 30โ35 minutes, or until the lentils are tender.
STEP 4: Remove the bay leaf. Stir in the kale and simmer for 3 more minutes until wilted. Season with fresh lemon juice, salt, and pepper. Serve immediately. Enjoy!
๐ Recipe
Lentil Soup
Ingredients
- 3 tablespoons olive oil
- 1 medium onion (diced)
- 1 medium carrot (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 2 cups dried brown lentils (or green lentils; rinsed)
- 1 (14-ounce) can diced tomatoes
- 6-7 cups vegetable broth (or chicken broth)
- 2 cups chopped kale (or spinach)
- 3-4 tablespoons fresh lemon juice
- salt and pepper (to taste)
Instructions
- Heat the olive oil in a large pot over medium heat. Cook the onions, carrots, celery, and garlic until softened, 5-6 minutes.
- Add the cumin, coriander, and bay leaf. Cook for 1 minute until fragrant.
- Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer and cook uncovered for 30โ35 minutes, or until the lentils are tender.
- Remove the bay leaf. Stir in the kale and simmer for 3 more minutes until wilted. Season with fresh lemon juice, salt, and pepper. Serve immediately. Enjoy!
Anonymous
I love lentil soup!! Adding this to my go to recipes. Thank you Grump ๐
Grump
You're welcome!