Lentil Soup

Lentil Soup
DifficultyBeginner

A hearty and nutritious Lentil Soup made with earthy lentils, aromatic vegetables, and warm spices. Perfect for a comforting weeknight meal, this protein-packed, one-pot dish is vegan-friendly and full of flavor.

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Lentil Soup
Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
For the Soup
 1 tbsp olive oil
 1 medium onion, chopped
 2 cloves garlic, minced
 2 medium carrots, diced
 2 celery stalks, diced
 1 tsp ground cumin
 1 tsp ground coriander
 ½ tsp turmeric (optional)
 ½ tsp smoked paprika
 1 ½ cups dried brown or green lentils, rinsed
 6 cups vegetable broth or water
 1 bay leaf
 Salt and black pepper to taste
 Juice of ½ lemon (for brightness)
Optional Toppings
 Fresh parsley or cilantro, chopped
 A dollop of plain yogurt or crème fraîche (if not vegan)
 Drizzle of olive oil or chili oil
Sauté Aromatics
1

In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Add garlic, carrots, and celery. Sauté for another 5 minutes.

Add Spices
2

Stir in cumin, coriander, turmeric, and smoked paprika. Cook for 1 minute to bloom the spices.

Add Lentils & Broth
3

Add rinsed lentils, vegetable broth, and the bay leaf. Stir and bring to a boil.

Simmer
4

Reduce heat to low, cover partially, and simmer for 30–35 minutes or until lentils are tender.

Adjust & Blend (Optional)
5

Remove the bay leaf. For a creamier texture, blend a portion of the soup using an immersion blender or mash gently with a spoon.

Season & Finish
6

Add salt, pepper, and lemon juice to taste. Stir and remove from heat.

Serve
7

Ladle into bowls and garnish with fresh herbs and optional toppings.

Pairing Suggestions
8

  • Bread: Crusty baguette, garlic naan, or whole wheat pita

  • Salad: Cucumber-tomato salad or Greek salad

  • Wine: Dry white wine (like Sauvignon Blanc) or light red (like Pinot Noir)

  • Drink: Mint tea or sparkling water with lemon

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Ingredients

For the Soup
 1 tbsp olive oil
 1 medium onion, chopped
 2 cloves garlic, minced
 2 medium carrots, diced
 2 celery stalks, diced
 1 tsp ground cumin
 1 tsp ground coriander
 ½ tsp turmeric (optional)
 ½ tsp smoked paprika
 1 ½ cups dried brown or green lentils, rinsed
 6 cups vegetable broth or water
 1 bay leaf
 Salt and black pepper to taste
 Juice of ½ lemon (for brightness)
Optional Toppings
 Fresh parsley or cilantro, chopped
 A dollop of plain yogurt or crème fraîche (if not vegan)
 Drizzle of olive oil or chili oil
Lentil Soup
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