Easy Lentil Soup

Short description

A hearty, plant-based soup featuring tender lentils simmered with aromatic vegetables and warm spices—simple to prepare, nutritious, and ideal for both weeknights and make-ahead meals.

Why You’ll Love This Recipe

• Budget-friendly: Uses pantry staples and affordable produce.

• One-pot convenience: Minimal cleanup and straightforward technique.

• Naturally vegan & gluten-free: Fits a variety of dietary needs without substitutions.

• Freezer-friendly: Flavors deepen over time, making leftovers even better.

• Customizable: Easily adapted with different vegetables, spices, or proteins.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

olive oil
yellow onion, diced
celery stalks, diced
carrots, diced
garlic cloves, minced
tomato paste
dried brown or green lentils (rinsed)
ground cumin
smoked paprika
bay leaf
vegetable broth or water
salt
freshly ground black pepper
fresh lemon juice (optional)
chopped parsley for garnish (optional)

Directions

1. Sauté aromatics: Warm the olive oil in a large soup pot over medium heat. Add onion, celery, and carrots; cook 5–6 minutes until softened. Stir in garlic and tomato paste; cook 1 minute more.

2. Season: Sprinkle in cumin, smoked paprika, and a pinch each of salt and pepper; toast spices for 30 seconds.

3. Simmer: Add lentils, bay leaf, and broth (or water). Bring to a boil, then reduce heat, cover partially, and simmer 30–35 minutes, or until lentils are tender.

4. Adjust consistency: If soup is thicker than you like, stir in additional hot water. For a creamier texture, puree 1–2 cups with an immersion blender and return to the pot.

5. Finish: Discard bay leaf. Taste and adjust seasoning. Stir in lemon juice for brightness, if using.

6. Serve: Ladle into bowls and garnish with parsley.

Servings and timing

• Yield: About 6 bowls (roughly 1 ½ litres)

• Prep time: 10 minutes

• Cook time: 35 minutes

• Total time: 45 minutes

Variations

• Spiced Moroccan-style: Add 1 tsp ground coriander and ½ tsp cinnamon; finish with a drizzle of olive oil and chopped cilantro.

• Italian twist: Replace cumin/paprika with 1 tsp dried oregano and ½ tsp rosemary; stir in 1 can diced tomatoes and top with grated Parmesan (omit for vegan).

• Red-lentil version: Substitute red lentils and reduce simmer time to 20 minutes for a softer, creamier soup.

• Protein boost: Add sliced chicken sausage or diced ham in the last 10 minutes of cooking.

• Leafy greens: Stir in chopped spinach or kale during the final 5 minutes for extra nutrients.

Storage/Reheating

• Refrigerator: Cool completely, then store in an airtight container up to 5 days.

• Freezer: Portion into freezer-safe containers; freeze up to 3 months. Thaw overnight in the fridge.

• Reheat: Warm gently on the stove or in the microwave, adding a splash of water or broth to loosen if thickened.

FAQs

How do I prevent lentils from staying hard?

Ensure lentils are fresh (within one year of harvest) and avoid adding acidic ingredients, like lemon juice or tomatoes, until lentils are nearly tender.

Can I use canned lentils?

Yes—reduce simmer time to 10 minutes and use 2 cans (rinsed and drained) in place of dried lentils.

What broth works best?

Low-sodium vegetable broth keeps the soup vegan and allows you to control salt levels; chicken broth works if you do not need it to be plant-based.

Do I need to soak lentils first?

No soaking is required; brown and green lentils cook quickly and evenly within 30–35 minutes.

How can I make it in an Instant Pot?

Sauté aromatics on the Sauté setting, add remaining ingredients, seal, and pressure-cook for 10 minutes with a 10-minute natural release.

Why add tomato paste?

Tomato paste deepens flavor and adds subtle sweetness and acidity without making the soup overly tomato-forward.

Can I thicken the soup without blending?

Simmer uncovered for the last 10 minutes to allow more liquid to evaporate, or mash a portion of the lentils against the pot’s side with a spoon.

What spices pair well with lentils?

Besides cumin and paprika, try curry powder, garam masala, herbes de Provence, or chili flakes for varied flavor profiles.

Is this soup child-friendly?

Yes—its mild flavor appeals to most palates. For younger children, omit smoked paprika and spice additions, then season individual servings.

How can I reduce sodium?

Use water instead of broth, choose low-sodium tomato paste, and salt gradually, tasting before each addition.

Conclusion

Easy Lentil Soup is a nourishing classic that marries simplicity with versatility. Ready in under an hour, it feeds a crowd, adapts to countless flavor variations, and stores beautifully for future meals—making it a reliable addition to any home cook’s repertoire

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