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Best Lentil Soup Recipe

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4.1 from 15 reviews

This hearty and flavorful vegan lentil soup is a wholesome, nutritious dish made with pantry staples and fresh ingredients. It features tender lentils simmered with aromatic spices, vegetables, and greens, finished with a bright splash of lemon juice to enhance the flavors. Perfect for a comforting meal any day of the week.

Ingredients

Soup Base

  • ¼ cup extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed or minced

Spices and Seasonings

  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 teaspoon salt, more to taste
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste

Main Ingredients

  • 1 large can (28 ounces) diced tomatoes, lightly drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water

Greens and Finishing Touch

  • 1 cup chopped fresh collard greens or kale, tough ribs removed
  • 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

Instructions

  1. Heat the Oil: Warm the extra virgin olive oil in a large Dutch oven or pot over medium heat to create a rich base for the soup.
  2. Sauté Vegetables: Add the chopped onion and carrots to the shimmering oil. Cook while stirring often until the onion softens and becomes translucent, about 5 minutes.
  3. Add Spices and Garlic: Stir in the garlic, ground cumin, curry powder, and dried thyme. Cook this mixture for about 30 seconds until fragrant, stirring constantly to avoid burning.
  4. Cook Tomatoes: Pour in the lightly drained diced tomatoes, cooking for a few more minutes while stirring frequently to deepen their flavor.
  5. Add Lentils and Liquids: Add the rinsed lentils, vegetable broth, and water. Season with salt, red pepper flakes, and freshly ground black pepper. Bring the mixture to a boil over high heat.
  6. Simmer Soup: Partially cover the pot, reduce the heat to maintain a gentle simmer, and cook for 25 to 30 minutes or until the lentils are tender but still hold their shape.
  7. Blend Part of the Soup: Carefully transfer 2 cups of soup to a blender. Secure the lid, protect your hand with a towel over the lid, and puree until smooth. Return the blended soup to the pot. Alternatively, use an immersion blender to puree a portion directly in the pot.
  8. Add Greens: Stir in the chopped collard greens or kale. Cook for an additional 5 minutes until the greens have softened to your liking.
  9. Season and Finish: Remove the pot from heat and stir in 1 tablespoon of lemon juice. Taste and adjust seasoning by adding more salt, pepper, lemon juice, or red pepper flakes to enhance the flavor balance.
  10. Serve: Ladle the soup into bowls while hot. Store leftovers refrigerated for up to 4 days or freeze for longer storage.

Notes

  • Use either brown or green lentils, as they hold their shape better during cooking compared to red lentils.
  • If you prefer a thicker soup, blend a larger portion or all of the soup to your desired consistency.
  • You can substitute collard greens with kale or other hearty leafy greens for variety.
  • Adjust the amount of red pepper flakes to control the spiciness.
  • Leftovers can be refrigerated for up to 4 days or frozen for several months—just thaw before reheating.
  • For added protein, consider topping with a dollop of plain yogurt or a sprinkle of nutritional yeast (for a vegan option).

Find it online: https://yumntasty.com/best-lentil-soup-recipe/