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Lentil Soup Recipe

Lentil Soup Recipe


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4.7 from 24 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan, Gluten-Free

Description

A hearty and flavorful Lentil Soup recipe that is both vegan and gluten-free. Packed with nutritious ingredients and warming spices, this Middle Eastern-inspired soup is perfect for a comforting meal.


Ingredients

Scale

For the Lentil Soup:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 1/2 cups dried brown or green lentils, rinsed
  • 1 (14.5-ounce) can diced tomatoes with juice
  • 6 cups vegetable broth
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons lemon juice
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Heat the olive oil: In a large pot over medium heat, sauté onion, carrots, and celery until softened.
  2. Add seasonings: Stir in garlic, cumin, coriander, paprika, and red pepper flakes; cook until fragrant.
  3. Cook lentils: Add lentils, tomatoes, broth, and bay leaves. Simmer for 30-35 minutes until lentils are tender.
  4. Season and blend: Remove bay leaves, add lemon juice, salt, and pepper. Use an immersion blender for a creamier texture.
  5. Serve: Garnish with parsley and enjoy hot.

Notes

  • You can use red lentils for quicker cooking, but the texture will be softer.
  • Add spinach or kale in the last 5 minutes for extra nutrition.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 230
  • Sugar: 5g
  • Sodium: 580mg
  • Fat: 5g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 13g
  • Protein: 13g
  • Cholesterol: 0mg