Lentil Soup Recipe
Lentil soup is a comforting, hearty, and nutritious dish that offers both warmth and sustenance, making it an ideal choice for any meal. This recipe combines earthy lentils with vibrant vegetables, aromatic spices, and a tangy finish of lemon, creating a soup that’s rich in flavor and incredibly satisfying. Whether you’re looking for a quick weeknight dinner or something to prepare in advance for meal prep, lentil soup is a versatile and crowd-pleasing option.
Ingredients Overview
At the heart of this recipe are dried lentils, which serve as the protein-rich base. Lentils are incredibly versatile and absorb the flavors of the broth and spices beautifully. The use of low-sodium vegetable or chicken stock adds depth without overpowering the other ingredients, while crushed tomatoes introduce a subtle acidity and richness. Fresh vegetables like carrots, celery, and onions are sautéed to create a flavorful base, with olive oil helping to bring out their natural sweetness.
The spice blend of cumin, coriander, and paprika is essential for adding warmth and complexity to the soup. Bay leaves contribute a subtle, herbal note, while the final addition of lemon zest and juice provides a bright contrast to the earthiness of the lentils. A simple seasoning of salt and pepper ties everything together, ensuring a well-balanced dish. Fresh parsley and warm, crusty bread are perfect accompaniments that complement the soup’s hearty nature.
Step-by-Step Cooking Instructions
Cooking this lentil soup is a straightforward process, with each step designed to build layers of flavor and achieve the perfect texture.
First, the vegetables are prepared. In a large pot, olive oil is warmed over medium heat. The minced garlic and chopped onion are then sautéed until the garlic releases its fragrant aroma, usually about two minutes. This step is crucial as it forms the foundation of the soup’s flavor.
Next, the chopped celery and carrots are added to the pot. These vegetables are gently cooked for about 7 to 10 minutes, allowing them to soften and meld with the onion and garlic. This slow cooking is essential for developing the soup’s rich, savory base.
Once the vegetables are ready, the lentils, crushed tomatoes, stock, cumin, coriander, paprika, and bay leaves are stirred in. The mixture is then brought to a simmer over high heat. Any foam that rises to the surface should be skimmed off and discarded to ensure a clear broth. The pot is covered, the heat reduced to medium-low, and the soup is left to simmer for 35 to 40 minutes until the lentils are tender and have absorbed the flavors of the broth and spices.
When the lentils are fully cooked, the bay leaves are removed and discarded. To achieve a thicker consistency, the soup is partially blended using a stick blender directly in the pot, or by blending a portion of the soup in a blender and returning it to the pot. This step ensures the soup is creamy while still retaining some texture.
Finally, the soup’s consistency is adjusted with a bit of water if necessary, and it’s seasoned to taste with salt and pepper. Just before serving, lemon zest is grated over the soup, and a squeeze of lemon juice is added, bringing a burst of freshness that enhances the dish. The soup is then garnished with fresh parsley and served with warm, crusty bread slathered with butter.
Recipe Tips
- How to Achieve the Perfect Texture: To achieve a creamy texture while keeping some of the lentils intact, blend a portion of the soup and return it to the pot. This gives the soup body without making it overly thick.
- Adjusting the Seasoning: Balancing Flavors: Taste the soup towards the end of cooking and adjust the seasoning as needed. The flavors should be well-rounded, with the lemon adding a bright finish that cuts through the richness.
- Tips for Storing and Reheating Leftovers: Store any leftovers in an airtight container in the refrigerator for up to five days. The soup will thicken as it cools, so you may need to add a bit of water or stock when reheating.
What to Serve With This Recipe
Pair this hearty lentil soup with a variety of side dishes to create a complete meal. Freshly baked bread, such as a crusty baguette or sourdough, is a classic choice that complements the soup’s robust flavors. For a lighter option, serve the soup alongside a crisp green salad with a tangy vinaigrette to balance the richness of the lentils.
When it comes to beverages, a glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the soup, enhancing its earthy flavors while providing a refreshing contrast. For a non-alcoholic option, consider a sparkling water with a splash of lemon or a hot cup of herbal tea.
Variations and Substitutions
This lentil soup recipe is highly adaptable, allowing you to tailor it to your preferences or dietary needs.
- Making the Soup Vegetarian or Vegan: To make the soup vegan, simply use vegetable stock and ensure that any bread served alongside is dairy-free. The recipe is naturally vegetarian, but you can easily adapt it further by omitting any non-vegetarian garnishes.
- Adding Protein: Chicken, Sausage, or Tofu Options: For a heartier meal, consider adding protein to the soup. Shredded chicken, sliced sausage, or cubes of tofu can be stirred into the soup during the final stages of cooking, allowing them to absorb the rich flavors of the broth.
- Customizing with Different Herbs and Spices: Feel free to experiment with different herbs and spices to create your own version of this soup. Fresh thyme, rosemary, or oregano can be added for a more herbal flavor, while a pinch of chili flakes will give the soup a subtle heat.
Frequently Asked Questions
- Can I Use Different Types of Lentils?: Yes, you can use different types of lentils in this recipe. Green or brown lentils hold their shape well during cooking, but you can also use red lentils for a creamier consistency. Just keep in mind that cooking times may vary depending on the type of lentils you choose.
- How Can I Make the Soup Thicker or Thinner?: To make the soup thicker, blend more of the soup or simmer it uncovered to reduce the liquid. To thin it out, simply add more stock or water until you reach your desired consistency.
- What’s the Best Way to Store and Freeze Lentil Soup?: Lentil soup stores well in the refrigerator for up to five days. If you want to freeze it, allow the soup to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to three months. When reheating, add a bit of water or stock to restore the desired consistency.
This lentil soup recipe is a perfect blend of hearty ingredients and vibrant flavors, making it a go-to dish for any occasion. Whether you stick to the classic preparation or explore the various variations and substitutions, you’re sure to enjoy a bowl of this nourishing soup. Don’t hesitate to make it your own by experimenting with different ingredients and techniques. Enjoy the process and savor the results!
Ingredients
- 2 cups / 400g dried lentils, green or brown, rinsed (Note 1)
- 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium
- 400g / 14 oz crushed tomato
- 1 large carrot, chopped (about 1 1/4 cups)
- 2 celery ribs, chopped (about 1 1/4 cups)
- 1 onion, chopped (white, brown, yellow)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve
- Chopped fresh parsley, for garnish
- Warm bread, to serve
Instructions
- In a large pot, warm the olive oil over medium heat. Once the oil shimmers, add the minced garlic and chopped onion, allowing them to sauté for about 2 minutes until the garlic is fragrant.
- Introduce the chopped celery and carrot to the pot, and cook them gently for about 7-10 minutes until softened. It’s important not to rush this step, as it forms the flavorful base of the soup.
- Stir in the lentils, crushed tomatoes, stock, cumin, coriander, paprika, and bay leaves. Raise the heat to bring the mixture to a simmer. If any foam rises to the surface, skim it off and discard. Cover the pot, reduce the heat to medium-low, and let the soup simmer for 35-40 minutes until the lentils are tender.
- Once the lentils are cooked, remove and discard the bay leaves. To thicken the soup slightly, use a stick blender to give it a few quick pulses directly in the pot. Alternatively, you can blend 2 cups of the soup in a blender, then return it to the pot.
- Adjust the consistency of the soup by adding a little water if necessary. Season with additional salt and pepper to taste. Just before serving, grate the lemon zest over the soup and squeeze in some lemon juice for a bright finish. Garnish with fresh parsley and serve with warm, crusty bread generously spread with butter.
Lentil Soup Recipe
Ingredients
- 2 cups / 400g dried lentils green or brown, rinsed (Note 1)
- 1.5 litres / 1.5 quarts 6 cups vegetable or chicken stock / broth, low sodium
- 400 g / 14 oz crushed tomato
- 1 large carrot chopped (about 1 1/4 cups)
- 2 celery ribs chopped (about 1 1/4 cups)
- 1 onion chopped (white, brown, yellow)
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon zest + juice
- 1/4 tsp salt
- 1/4 tsp pepper
To Serve
- Chopped fresh parsley for garnish
- Warm bread to serve
Instructions
- In a large pot, warm the olive oil over medium heat. Once the oil shimmers, add the minced garlic and chopped onion, allowing them to sauté for about 2 minutes until the garlic is fragrant.
- Introduce the chopped celery and carrot to the pot, and cook them gently for about 7-10 minutes until softened. It’s important not to rush this step, as it forms the flavorful base of the soup.
- Stir in the lentils, crushed tomatoes, stock, cumin, coriander, paprika, and bay leaves. Raise the heat to bring the mixture to a simmer. If any foam rises to the surface, skim it off and discard. Cover the pot, reduce the heat to medium-low, and let the soup simmer for 35-40 minutes until the lentils are tender.
- Once the lentils are cooked, remove and discard the bay leaves. To thicken the soup slightly, use a stick blender to give it a few quick pulses directly in the pot. Alternatively, you can blend 2 cups of the soup in a blender, then return it to the pot.
- Adjust the consistency of the soup by adding a little water if necessary. Season with additional salt and pepper to taste. Just before serving, grate the lemon zest over the soup and squeeze in some lemon juice for a bright finish. Garnish with fresh parsley and serve with warm, crusty bread generously spread with butter.
Notes
- Lentils: This recipe is adaptable to almost any type of lentils, except Puy Lentils (French lentils) due to their firm texture, which allows them to hold their shape. Suitable lentil options include red, yellow, brown, and green. The soup’s color will vary depending on the type of lentils used.
- Cook Time: Cooking times may vary slightly depending on the lentil type. Begin checking for doneness around the 30-minute mark.
- Dried vs. Canned Lentils: Using dried lentils is highly recommended for better texture and flavor. If using canned lentils, substitute with 2 x 400g/14oz cans (drained and rinsed). Reduce the broth by 1 cup. Simmer the liquid for 20 minutes before adding the canned lentils, then cook for an additional 15 minutes. Avoid overcooking canned lentils to prevent them from becoming mushy.