Lentil Soup
This comforting lentil soup is a powerhouse of flavor and nutrition, offering a hearty embrace in every spoonful. Packed with earthy green lentils and a vibrant medley of vegetables, it's a wonderfully satisfying meal that’s both easy to prepare and incredibly versatile. Perfect for a cozy weeknight or a nourishing lunch, it delivers warmth and goodness with every bite.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
4 generous servings
Keywords
Why This Recipe Delivers
- Packed with plant-based protein and fiber, making it incredibly satisfying and nutritious.
- Simple, wholesome ingredients come together for a surprisingly rich and complex flavor profile.
- Ready in under an hour, making it perfect for a nutritious and convenient weeknight meal.
- Naturally vegan and gluten-free, catering to various dietary needs without sacrificing taste.
- A deeply comforting and warming dish, ideal for any season and guaranteed to leave you feeling nourished.
Ingredients
- 15 ml (1 tablespoon) olive oil
- 1 medium onion (approximately 150g), finely diced
- 2 medium carrots (approximately 150g), finely diced
- 2 medium celery stalks (approximately 100g), finely diced
- 2 cloves garlic, minced
- 200g (1 cup) dry green or brown lentils, rinsed thoroughly
- 1 liter (4 cups) vegetable broth (low sodium preferred)
- 5g (1 teaspoon) dried thyme
- 5g (1/2 teaspoon) dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 lemon wedge, for serving (optional but highly recommended)
- Fresh parsley or cilantro, chopped, for garnish (optional)
Instructions
- Prepare the aromatics. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This slow sautéing process is crucial for building a deep, sweet flavor base for the soup.
- Infuse with garlic and spices. Add the minced garlic, dried thyme, and dried oregano to the pot. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can make it bitter.
- Combine and simmer. Pour in the rinsed dry lentils and the vegetable broth. Add a pinch of salt and a generous grind of black pepper. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the lentils are tender but still hold their shape. The cooking time may vary slightly depending on the type and age of your lentils.
- Adjust consistency (optional). If you prefer a smoother, creamier soup, carefully remove about half of the soup from the pot and blend it using an immersion blender or a regular blender until smooth. If using a regular blender, ensure the hot soup is blended in batches and the lid is vented to release steam. Return the blended soup to the pot and stir to combine. Alternatively, you can mash a portion of the lentils directly in the pot with a fork or potato masher for a thicker, slightly less chunky texture.
- Final seasoning and serving. Taste the soup and adjust the seasoning with more salt and pepper as needed. The flavors will have melded during simmering, so a final adjustment is key. Ladle the hot lentil soup into bowls.
- Garnish and enjoy. Finish each serving with a squeeze of fresh lemon juice, which brightens the flavors and adds a welcome zing. Optionally, garnish with freshly chopped parsley or cilantro for a burst of color and freshness. Serve immediately.
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
- Immersion blender or regular blender (optional, for smooth consistency)
Essential Success Tips
- Rinse your lentils thoroughly before cooking to remove any debris and improve their final texture and appearance.
- Don't skip sautéing the vegetables; this initial step is crucial for building the foundational flavor of the soup. Cook them until soft and translucent, not browned, for a sweeter, mellower taste.
- Use a good quality vegetable broth. A low-sodium option allows you to control the saltiness better, ensuring a perfectly seasoned final dish.
- Season gradually and taste as you go. Lentils tend to absorb a lot of salt, so you might need more than you initially expect to bring out all the flavors.
- Finish with a squeeze of fresh lemon juice – it truly brightens the entire dish, cutting through the richness and lifting the earthy flavors for a more vibrant taste.
Professional Cooking Secrets
- For an extra layer of umami, before adding the broth, deglaze the pot with a splash of dry white wine or a tablespoon of balsamic vinegar after sautéing the aromatics. Scrape up any browned bits from the bottom of the pot; these are packed with concentrated flavor.
- Bloom your spices: Toasting the dried thyme and oregano in the hot olive oil for about 30 seconds before adding the garlic can intensify and unlock their full aromatic potential, adding more depth to the soup.
- Consider adding a bay leaf during simmering for a subtle, complex herbal note, remembering to remove it before serving. A small piece of kombu (edible seaweed) can also add a profound umami without imparting any 'fishy' taste.
Notes
- Storage: This soup is excellent for meal prep! Store leftover lentil soup in an airtight container in the refrigerator for up to 5-7 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it's too thick.
- Variations: Feel free to add other vegetables such as diced potatoes, sweet potatoes, spinach, or kale during the last 10-15 minutes of simmering. A touch of smoked paprika can add a delightful smoky depth. For a richer flavor profile, consider adding a can of diced tomatoes along with the broth for a subtle tang and body.
Frequently Asked Questions
Can I use red lentils for this recipe?
While red lentils cook much faster and tend to break down more, almost pureeing on their own, green or brown lentils are generally preferred for this recipe to maintain some texture and body in the soup. If you opt for red lentils, be aware that the cooking time will be significantly reduced to about 15-20 minutes, and the texture will be much creamier.
How can I make this soup thicker or thinner?
To thicken the soup, you can mash a portion of the cooked lentils directly in the pot with a fork or potato masher, or blend a cup or two of the soup and return it to the pot. Alternatively, simmer the soup uncovered for an additional 5-10 minutes to allow some liquid to evaporate. To thin it out, simply add more vegetable broth or water until you reach your desired consistency.
Can I add meat to this lentil soup?
Absolutely! For a heartier, meatier version, you can brown diced bacon, pancetta, or even a savory sausage at the very beginning of the cooking process. Remove the cooked meat, then proceed with sautéing the vegetables in the rendered fat. Add the cooked meat back into the pot along with the broth, and adjust seasoning as needed for a robust flavor.
Nutrition Facts (Per Serving)
Per serving (approximate): Calories: 280, Protein: 18g, Fat: 6g, Carbs: 40g, Fiber: 15g, Sodium: 450mg.
Allergy Information
This dish is naturally gluten-free and vegan. Please ensure your chosen vegetable broth is also certified gluten-free and free from any other specific allergens you are avoiding (e.g., soy, if applicable). Contains no common dairy, egg, nut, or shellfish allergens, making it a highly allergy-friendly meal.
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