This is a very easy lentil soup recipe that is full of health benefits. Get ready to eat the best lentil soup you’ve ever had! It is made with dry lentils, which are high in fiber and protein, to keep you feeling content and full. We’re talking about freshly cut vegetables, such as carrots, celery, onions, and garlic, that are ready to offer taste and nutrients. Add paprika, cumin, and a dash of salt and pepper for the ideal comfort food flavor. Not to mention the substantial greens, such as kale or spinach, which are rich in vitamins and minerals and contribute to the soup’s high nutritional value.
I can honestly say that this lentil soup dish is among my all-time favorites! Due to its simplicity and usage of items that I typically have in my pantry, I have been preparing it for years. It fills you up just right and is incredibly comfortable, too. In my opinion, it’s more delicious for lunch the next day, and it’s ideal for a warm, winter evening meal! If you enjoy it as much as I do, give it a try. It’s healthy, easy to make, and incredibly tasty. This is the best lentil soup recipe, so be ready for a bowl of absolute bliss.
You’ll Need Ingredients For Lentil Soup Recipe
The ingredients for the lentil soup recipe are as follows:.
- Lentils: These are little beans with a variety of colors, including red, green, and brown. For the soup, you can use any color you choose. It is best to use green or brown lentils, as they provide a pleasing texture to the soup and maintain their shape.
- Vegetable broth. It gives the soup more taste and moisture. You can use store-bought or homemade broth.
- Olive oil: It helps sauté the veggies and gives the soup body and richness. Any kind of cooking oil will work just fine. But in my lentil soup recipe, I use extra virgin olive oil.
- Greens (collard, spinach, kale, or Swiss chard): These leafy greens give the soup color and nutrients. You can use any green of your preference or that you have on hand. I’m using fresh kale leaves in my lentil soup recipe.
- Onions: They are available in red, yellow, and white hues. For the soup, you can slice or chop them. I’ll advise you to use either white or yellow onions.
- Garlic: It gives the soup a robust, delicious flavor. For the soup, you can crush or mince it.
- Carrots are orange, sweet, crunchy vegetables. Slice them into rounds for the soup or finely chop them. Since I dislike sweetness in my soup, I substituted yellow carrots for red ones. However, using yellow carrots is a great option, and I heartily recommend it.
- Celery: The vegetable celery has long, green stalks that make it crisp. Chop it finely or leave it in larger chunks for the soup.
- Both salt and pepper enhance the flavors of other ingredients and provide a little spiciness. You can change the seasoning to your preference.
- Spices (Paprika, Cumin): Paprika offers a hint of smokiness and a light kick of heat, while cumin is a warm, somewhat nutty spice. Depending on your own taste, you can change the proportions of these spices.
- Optional Fresh Herb Garnish: The soup gains taste and freshness from using fresh herbs like cilantro or parsley enhance the soup’s taste and freshness. Before serving, you could add a few sprinkles on top.
- Tomatoes: In my lentil soup, I use fire-roasted tomatoes. The smoky flavor of the fire-roasted tomatoes enhances the soup’s depth and richness. They add a wonderful, slightly scorched taste to your soup, which enhances its overall flavor quality. Just replace the usual chopped tomatoes in the recipe with these. Simply mix them in with the remaining ingredients and let the soup reach the ideal simmering point.
How To Prepare Lentil Soup
Prepare the ingredients: Chop the onions, celery, carrots, and garlic, and rinse the dried lentils.
Sauté the vegetables. Heat a small amount of olive oil in a big pot over medium heat. Add the diced celery, carrots, onions, and garlic. Cook for five to seven minutes, or until tender.
Combine Tomatoes and Spices: Include the diced or fire-roasted tomatoes with cumin, paprika, salt, and pepper. Toss to mix thoroughly.
Put the broth and lentils in. Stir in the veggie broth and rinsed lentils. Mix all the ingredients together.
Simmer: Increase the heat to a boil, then lower it to a simmer. Cook for 25 to 30 minutes, or until the lentils are soft.
Add Greens: Add any hearty green you like, including Swiss chard, spinach, or kale. Allow them to soften in the broth.
If necessary, taste the soup and adjust the seasoning with extra salt and pepper.
Serving suggestion: Spoon hot soup into bowls and savor! Garnish with fresh herbs like cilantro or parsley to add extra flavor.
That’s it! If you follow these simple steps, you may be able to enjoy a tasty lentil soup in no time at all.
Pro tips and tricks
Use Homemade Broth: If at all feasible, make the soup using homemade vegetable broth. It enhances the flavor profile beyond what store-bought broth can offer. If you don’t have homemade vegetable broth, you can use a teaspoon of bouillon paste or dissolve a vegetable bouillon cube to enhance the flavor of store-bought soup.
Plan ahead: After the flavors have had time to blend, lentil soup frequently tastes even better the next day. Make a large quantity and savor it all week long.
A rich caramelization of the veggies during the sautéing process gives the soup additional levels of flavor. Take your time in order to create flavors that are rich and complex.
Increase the amount of vegetables: To make your soup even heartier and more nutrient-dense, add extra veggies such as chopped potatoes, sweet potatoes, or bell peppers.
Taste as you go along, and adjust the seasoning as necessary. I get a lot of delight from creating tasty meals in my kitchen. I hope you enjoy the dishes you make with my simple, everyday-ingredient recipes. Because lentil soup is so adaptable, feel free to customize it!
By using these suggestions, I hope you’ll elevate your lentil soup to a new level and make a dish that’s not only tasty but also incredibly filling and healthy.
Serving Suggestions
A range of side dishes go well with lentil soup to make a filling and well-rounded meal. Serve lentil soup with these simple yet delicious options:
- Garlic bread or crusty bread to dip in.
- Roasted veggies, such as Brussels sprouts, cauliflower roasted mushrooms , or carrots.
- For a cozy variation, try cheese quesadillas or grilled cheese sandwiches. The cozy aromas of the lentil soup are ideally complemented by the crispy tortilla and warm cheese of the quesadillas.
- For a tasty and filling dinner, serve lentil soup over Spanish rice. The substantial texture of the rice enhances the filling and gratifying nature of the dish. In addition, the Spanish rice’s vivid hues provide a visually appealing combination with the lentil soup.
- Roasted asparagus and mushrooms make a tasty combination with lentil soup. Roasting adds a lovely caramelized flavor to the asparagus and mushrooms while bringing out their inherent sweetness.
FAQs
Is it necessary to soak lentils before cooking soup?
No, it is not necessary to soak lentils before cooking soup. Simply give them a thorough rinse under cold water to remove any dirt or debris. Compared to other dried beans, lentils cook quite quickly, so presoaking is not necessary. Simply add them to your soup pot along with the other ingredients and let them boil until they become soft and flavorful. Since soaking is not required, you can quickly prepare a delicious pot of lentil soup!
Is a supper of lentil soup healthy?
Lentil soup is indeed a nutritious dish! Lentils are a nutrient-dense food because they are high in fiber, protein, vitamins, and minerals. They can supply your body with vital nutrients and help you feel satisfied and full. Adding different veggies and seasonings can further enhance the nutritional value of lentil soup. Eating a cup of lentil soup is a delicious and nourishing way to provide your body with fuel and promote general wellness.
How is lentil soup thickened?
Thicken lentil soup with cornstarch. To accomplish this, make a slurry by mixing one tablespoon of cornstarch with equal parts cold water. Simmer the soup for a few more minutes after adding this mixture, or until you reach the desired consistency. A handy approach to achieving a thicker texture in soup is to add cornstarch; this thickens the soup without changing its flavor.
Why does my soup taste so bland?
It’s possible that your lentil soup needs more flavor if it tastes bland. To make lentils taste good, they need the addition of salt, herbs, and spices because they have a mild flavor by themselves. To improve the flavor, try adding extra salt, pepper, garlic, and your preferred herbs or spices, such as cumin, paprika, or thyme. To brighten the flavor, you can also try adding a small amount of acid, such as vinegar or lemon juice.
Preparing lentil soup requires how much time?
Cook lentils require varying amounts of time based on their type and desired consistency, typically between 30 and 45 minutes.
Can I make this soup with different kinds of lentils?
You certainly can! Though their earthy flavor and shape-holding qualities make brown and green lentils popular choices, red lentils can also be tried for a creamier texture.
Lentil Soup Recipe
Equipment
- 1 Large pot required for cooking the lentil soup
- 1 wooden spoon used for stirring
- cutting board and knife required for chopping the vegetables
- 4 bowls for serving
Ingredients
- 1 cup lentil dry green or brown lentils
- 4 cups vegetable broth fresh homemade or store-bought
- 2 tablespoons olive oil extra virgin
- 1 1/2 cups kale leaves, collard greens or any other finely chopped and remove the tough stems of kale
- 1 onion medium-sized yellow or white chopped
- 3 cloves of garlic minced
- 2 carrots medium-sized cut into round shape or finely chopped
- 2 stalks celery finely chopped
- 1 teaspoon salt or adjust if necessary
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1 can fire roasted tomatoes
- cilantro or parsley a handful for garnish (optional)
Instructions
- Assemble the ingredients: Rinse the lentils with cold water and leave them aside. Dice the greens (kale, spinach, collard), celery stalks, onion, and garlic cloves.
- To sauté the aromatics, heat up some olive oil in a large pot over medium heat.
- Add the chopped onion and garlic to the pot and cook for about 5 minutes, or until they are soft and aromatic.
- Put the spices and vegetables in: Cook for a further three to four minutes after adding the chopped celery and carrots.
- To coat the vegetables in spices, add the cumin and paprika to the pot and stir.
- Reduce the heat. Add the veggie broth, fire-roasted tomatoes, and lentils. Season with salt and ground black pepper. Bring the soup to a boil, then simmer it for 25 to 30 minutes, or until the lentils are soft.
- After cooking the lentils, add the chopped greens and cook for an additional five minutes, or until the greens soften. If necessary, adjust the seasoning after tasting the soup.
- Serve the soup with a handful of fresh herbs, such as parsley or cilantro, as an optional garnish.
