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Outline:
• H1: Lentil Soup Recipe
• Short intro paragraph
• Full recipe introduction with personal context and health data
• H2: Why You’ll Love This Lentil Soup Recipe (6–10 bullets)
• H2: Ingredients for Lentil Soup Recipe (measured list, substitutions, tips)
• Featured image tag
• H2: Directions for Lentil Soup Recipe (numbered steps, tricks)
• H2: Servings & Timing (yield, prep/cook/total times)
• H2: Variations (4–6 one-sentence twists)
• H2: Storage & Reheating (fridge/freezer, shelf life, thaw/reheat)
• H2: Notes (testing tips, flavor/texture tweaks)
• H2: FAQs (6–8 Q&A troubleshooting)
• H2: Conclusion (recap + friendly CTA)
Lentil Soup Recipe
Warm up your weeknight with this easy, healthy, and hearty Lentil Soup Recipe—ready in under an hour and brimming with vegetarian comfort food vibes.
I’ve whipped together countless soups over my fifty years, but this homemade lentil soup stands out for its vibrant flavor and top-notch nutrition. Lentils deliver around 18 grams of plant-based protein per cooked cup (36% DV) plus 15 grams of fiber (60% DV), according to USDA data—so you’re filling bowls and fueling bodies. You know what makes it extra special? A hint of smoked paprika and a squeeze of lemon that brightens each spoonful. Whether you’re craving a cozy fall meal or a no-fuss vegan dish, this recipe fits the bill (and the heart).
Why You’ll Love This Lentil Soup Recipe
• One-pot wonder: minimal cleanup and max flavor.
• Ready in 55 minutes—perfect for busy evenings.
• Vegetarian, vegan, and gluten-free – no special tweaks needed.
• Budget-friendly: dried lentils cost pennies yet pack a punch.
• Hearty comfort food: warms you and your soul.
• Nutritious boost: protein, fiber, iron (37% RDI per cup), low GI.
• Customizable: spice it up or add greens.
• Family-friendly: picky eaters usually can’t resist that smoky aroma.
Ingredients for Lentil Soup Recipe
• 2 tbsp extra-virgin olive oil (or avocado oil)
• 1 medium yellow onion, finely chopped (Vidalia works nicely)
• 2 medium carrots, peeled and diced (or parsnips)
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika (feel free to swap for cumin)
• 1 tsp dried thyme (or 1 Tbsp fresh, chopped)
• 1 bay leaf
• 1 cup dried brown lentils, rinsed and sorted (red lentils OK—see Notes)
• 4 cups low-sodium vegetable broth (or chicken broth)
• 2 cups water (add more for thinner soup)
• Salt & pepper, to taste
• Optional garnish: chopped parsley, lemon wedges, Greek yogurt (for creaminess)
Tips: Look for uniform lentils—smaller ones cook more evenly. A quality broth (Imagine or Swanson) gives deeper flavor.
Directions for Lentil Soup Recipe
- Heat oil over medium in a heavy pot. Once shimmering, add onion, carrots, and celery. Stir for 5–6 minutes until onions turn translucent and carrots soften—listen for the gentle sizzle.
- Toss in garlic, smoked paprika, and thyme. Cook 1 minute more, stirring, until fragrant.
- Pour in lentils, vegetable broth, water, and bay leaf. Give it a good stir, scraping up any fond.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer 30–35 minutes, or until lentils are tender—you want some bite, not mush.
- Remove bay leaf. For creamier texture, use an immersion blender to puree half the soup right in the pot; or transfer one cup to a blender and pulse.
- Season generously with salt and pepper. Taste—if it’s flat, add a squeeze of lemon juice to brighten.
- Garnish bowls with parsley or a dollop of yogurt. Serve hot with crusty bread or a side salad.
Servings & Timing
Makes 4–6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: ~55 minutes
Variations
• Spicy Chipotle: Stir in 1 tsp chopped chipotle in adobo.
• Creamy Vegan: Add ¼ cup coconut milk at the end.
• Greens Boost: Fold in 2 cups fresh spinach or kale in last 5 minutes.
• Root Veg Twist: Swap half the lentils for diced sweet potato.
• Smoky Bacon: Top with crispy turkey bacon or shaved prosciutto.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in meal-sized portions for up to 3 months—thaw overnight in fridge.
Reheat: Warm gently on stovetop over low heat, adding a splash of water or broth if too thick; microwave in 1-minute bursts, stirring between.
Make-ahead: Soup thickens as it chills—just whisk in liquid to restore consistency.
Notes
• Red lentils cook faster and break down more fully—great if you prefer a creamier texture.
• Rinsing lentils twice prevents grit.
• A pinch of red pepper flakes adds warmth without heat overload.
• If your broth tastes salty, dilute with extra water and boost herbs.
• For an Instant Pot version, sauté aromatics on “Sauté,†then pressure-cook on high 10 minutes with a 10-minute natural release.
FAQs
Q: Can I use green or French lentils?
A: Absolutely—just note cooking times vary. Green and French de Puy hold their shape better.
Q: How do I thicken the soup?
A: Mash a few lentils against the pot’s side or blend half the batch for a creamier texture.
Q: Is this recipe freezer-friendly?
A: Yes, it freezes beautifully. Cool completely before bagging into freezer-safe containers.
Q: Can I swap broth for water?
A: You can, but flavor will be milder—boost with extra spices or a bouillon cube.
Q: What toppings work best?
A: A swirl of yogurt, fresh herbs, croutons, or toasted seeds all add great texture.
Q: How can I reduce sodium?
A: Use a low-sodium broth and skip added salt until after tasting.
Q: Can I cook this in a slow cooker?
A: Sure—sauté veggies first, then slow-cook on low 6–8 hours with all ingredients.
Q: How can I add more protein?
A: Stir in cooked chickpeas or top with shredded rotisserie chicken (for non-vegans).
Conclusion
This Lentil Soup Recipe is the perfect blend of easy, nutritious, and comforting—ideal for busy weeknights or meal prep. Give it a try, leave me a note below on how you jazzed it up, and don’t forget to explore more hearty vegetarian classics like my Hearty Vegetable Stew. Happy cooking!
Lentil Soup Recipe
Warm up your weeknight with this easy, healthy, and hearty Lentil Soup Recipe—ready in under an hour and brimming with vegetarian comfort food vibes.
- 2 tbsp extra-virgin olive oil (or avocado oil)
- 1 medium yellow onion (finely chopped (Vidalia works nicely))
- 2 medium carrots (peeled and diced (or parsnips))
- 2 celery stalks celery (diced)
- 3 cloves garlic (minced)
- 1 tsp smoked paprika (feel free to swap for cumin)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1 bay leaf
- 1 cup dried brown lentils (rinsed and sorted (red lentils OK—see Notes))
- 4 cups low-sodium vegetable broth (or chicken broth)
- 2 cups water (add more for thinner soup)
- Salt & pepper (to taste)
- Optional garnish (chopped parsley, lemon wedges, Greek yogurt (for creaminess))
- Heat oil over medium in a heavy pot. Once shimmering, add onion, carrots, and celery. Stir for 5–6 minutes until onions turn translucent and carrots soften—listen for the gentle sizzle.
- Toss in garlic, smoked paprika, and thyme. Cook 1 minute more, stirring, until fragrant.
- Pour in lentils, vegetable broth, water, and bay leaf. Bring to a gentle boil, then simmer 30–35 minutes until lentils are tender.
- Remove bay leaf. Puree half the soup for a creamier texture (if desired). Season generously with salt and pepper. Add a squeeze of lemon juice to brighten.
- Garnish with parsley or yogurt. Serve hot with crusty bread or a side salad.
Red lentils cook faster and break down more fully—great if you prefer a creamier texture. Rinsing lentils twice prevents grit.
