Lentil soup is a hearty and nutritious dish perfect for cold weather or anytime you need a comforting and satisfying meal.
This lentil soup recipe features a variety of vegetables, spices, and seasonings that come together to create a delicious and flavorful soup that is sure to please.
Whether looking for a healthy and filling meal or something to warm you up on a chilly day, this lentil soup is a great choice. Plus, you can customize the recipe with different variations and substitutions, making it your own and enjoying it repeatedly.
How to Make Lentil Soup
Note: The full list of ingredients is provided on the recipe card below.
In a large Dutch oven pot, heat oil over medium heat. Once hot, add celery, onion, poblano, and carrot. Cook until softened. Add the minced garlic and cook for about 2 minutes, then add all remaining ingredients *except the lemon zest, juice, and salt.
Stir to combine, increase the heat, and bring to a boil. Place the lid on and turn the heat down to medium-low. Simmer the lentil soup for 35 - 40 minutes or until the lentils are soft. Season to taste with kosher salt and pepper.
Stir in the lemon zest and juice of the lime, garnish with chopped cilantro, if desired, and serve with warm, crusty bread. Enjoy our lentil soup!
Related Recipes:
- Pumpkin Soup
- Carrot and Sweet Potato Soup
- Spicy Curried Cauliflower soup
- Roasted Tomato Basil Soup
- Indian Spiced Red Lentil Soup
📖 Recipe
Easy Lentil soup
Ingredients
- ¼ cup olive oil
- 1 large yellow or white onion , chopped
- 4 garlic cloves , finely minced
- 3 large carrot , chopped
- 1 large poblano pepper , chopped
- 5 celery ribs , chopped
- 16 oz dried brown lentils , picked over and rinsed
- 400 g (14 oz) crushed tomato
- 8 cups water
- 2 Tablespoons Knorr Granulated Chicken Flavor Bouillon , adjust to your liking
- 1 heaping teaspoon cumin
- 1 heaping teaspoon coriander powder
- 2 teaspoon paprika powder
- 2 dried bay leaves
- zest and juice from 1 lemon
- kosher salt , to taste
- 1 teaspoon ground black pepper
- ½ teaspoon red pepper flakes
Instructions
- In a large Dutch oven pot, heat oil over medium heat. Once hot, add celery, onion poblano, and carrot. Cook until softened.
- Add the minced garlic and cook for about 2 minutes, then add all remaining ingredients *except the lemon zest, juice, and salt. Stir to combine and increase the heat and bring to boil.
- Place the lid on and turn the heat down to medium-low. Simmer the lentil soup for 35 - 40 minutes or until lentils are soft—season to taste with kosher salt and pepper.
- Stir in the lemon zest and juice of the lime and garnish with chopped cilantro, if desired, and serve with warm crusty bread. Enjoy our lentil soup!
Notes
This lentil soup can be made and stored in the refrigerator or freezer until ready to serve. If making ahead, let the soup cool to room temperature before storing it in an airtight container. If storing in the freezer, label the container with the date and contents. When ready to serve, reheat the soup according to the instructions above. You may need to add a splash of water or broth to the soup when reheating to help loosen it up and bring it back to the desired consistency. Overall, this lentil soup recipe is a versatile and delicious meal that can be enjoyed fresh or stored for later. With these tips, you can easily serve, store, reheat, and make this soup ahead to fit your needs and schedule.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
