The Best Lentil Soup
My thick and comforting lentil soup is as easy to make as it is satisfying! Ready in under an hour, you can make the best lentil soup with simple pantry ingredients.
Servings: 4
Ingredients
- 8 oz dried brown lentils or dried green lentils; 1 cup (washed and rinsed)
- 28 oz crushed tomatoes 2 x 14 oz cans (3 cups)
- 6 cups vegetable broth
- 6 oz carrots 2 medium, peeled and chopped
- 5.6 oz yellow onion 1 medium, chopped
- 2 stalks celery finely chopped
- 2 cups spinach or kale or chard or collard
- 4 cloves garlic about 2 Tbsp finely chopped
- 1/4 cup olive oil extra virgin
- 1/2 Tbsp ground cumin
- 1/2 tsp curry powder
- 1 Tbsp fresh thyme few sprigs or 1/4 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp red chili powder
- 1/4 tsp black pepper
- lemon juice for serving
Instructions
- Pick through the lentils to remove any small stones or debris, then rinse them well under cold running water using a fine mesh strainer.
- Peel and chop the carrots, onion, and celery. Chop the garlic cloves.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and saute for a few minutes, stirring constantly. Stir in the garlic, celery, carrots, cumin, curry powder, red chili powder, and black pepper.
- Add a splash of the broth to deglaze the pan. Pour the rest of it into the pot, along with the crushed tomatoes, rinsed lentils, and thyme sprigs. Stir well and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, stirring occasionally. The soup is ready when the lentils are tender but not mushy. Remove from the heat.
- Optionally, for a thicker, creamier consistency, blend about 1-2 cups of the coup into a small container with an immersion blender (or use a regular blender). Incorporate the blended soup into the lentil soup.
- Mix in the spinach, salt, and a squeeze of lemon. The heat of the soup will wilt the spinach, but if desired, you can briefly place the pot back on the stove to warm it through further.Taste and adjust any of the seasonings, then serve the lentil soup warm.
Video
Notes
To store: Place any leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze: Freeze individual portions in freezer-safe containers for up to 3 months.
To reheat: Thaw overnight in the fridge, then reheat on the stovetop until warmed through. If it's too thick, add a splash of water or broth.
Check the blog post for more tips and substitute ideas!
Nutrition
Calories: 421kcal | Carbohydrates: 57g | Protein: 18g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 2061mg | Potassium: 1243mg | Fiber: 22g | Sugar: 13g | Vitamin A: 9692IU | Vitamin C: 35mg | Calcium: 155mg | Iron: 8mg