Delicious Lentil Soup Recipe

Ingredients

• 4 tablespoons Olive Oil (extra virgin, for sautéing)
• 1 large Onion (garden onion, papery skin, diced)
• 2 medium Carrot (cut into chunky pieces)
• 2 Celery Stalk (diced)
• 6 cloves Garlic (smashed and minced)
• 1 pound Lentils (dried brown or green lentils, rinsed)
• 1.5 teaspoons Ground Cumin
• 1.5 teaspoons Ground Coriander
• 1.5 teaspoons Dried Thyme (or 1 tablespoon fresh thyme)
• 1 Bay Leaf
• Salt (to taste)
• 0.5 teaspoons Black Pepper (freshly ground)
• 28 ounces Diced Tomatoes (canned, no‑salt added)
• 6 cups Vegetable Broth (low‑sodium)
• 2 cups Kale (torn leaves, stems removed)
• 1 Lemon (zest and juice, seeds removed)
• 2 tablespoons Fresh Parsley or Chives (chopped, for garnish (optional))

Instructions

1. Rinse Lentils

   Place the 1 lb of lentils in a colander and rinse under cold running water, removing any debris or stones.

   Time: PT5M

2. Prep Vegetables

   Dice the onion, carrots, and celery into bite‑size chunks. Smash the garlic cloves with the flat side of the knife and mince finely.

   Time: PT10M

3. Zest and Juice Lemon

   Using a microplane, zest the lemon, then cut and juice it, avoiding seeds.

   Time: PT2M

4. Sauté Aromatics

   Heat 4 Tbsp olive oil in the large pot over medium heat. Add the diced onion, carrot, and celery. Stir occasionally for 4–5 minutes until the onion becomes translucent.

   Time: PT5M

   Temperature: medium

5. Add Garlic and Spices

   Add the minced garlic, 1.5 tsp each of dried thyme, coriander, and cumin. Stir constantly for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

6. Incorporate Tomatoes

   Stir in the 28‑oz can of diced tomatoes, scraping any browned bits from the pot bottom.

   Time: PT1M

7. Add Liquids and Lentils

   Pour in 6 cups vegetable broth, add the rinsed lentils, 0.5 tsp black pepper, and 1 bay leaf. Increase heat to bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium

8. Simmer Soup

   Once boiling, reduce heat to low, partially cover the pot, and let the soup simmer for 30 minutes, stirring occasionally. Add extra broth if the soup becomes too thick.

   Time: PT30M

   Temperature: low

9. Finish with Kale and Lemon

   Stir in the torn kale leaves, lemon zest, and lemon juice. Simmer for another 5 minutes until the kale wilts. Season with salt to taste.

   Time: PT5M

   Temperature: low

10. Optional Thickening

    Using an immersion blender, blend about two cups of the soup until smooth, then stir back into the pot for a heartier texture.

    Time: PT5M

11. Serve and Garnish

    Ladle the soup into bowls, drizzle a little extra‑virgin olive oil, and sprinkle with chopped parsley or chives if desired.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

6 g

Fiber

8 g

Ingredient Substitutions

• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Onion: yellow onion
• Instead of Carrot: parsnip
• Instead of Celery Stalk: celery hearts
• Instead of Garlic: roasted garlic, garlic paste
• Instead of Lentils: red lentils (cooks faster)
• Instead of Ground Cumin: ground coriander
• Instead of Ground Coriander: ground cumin
• Instead of Dried Thyme: fresh thyme
• Instead of Bay Leaf: dried oregano (different flavor)
• Instead of Diced Tomatoes: fresh diced tomatoes
• Instead of Vegetable Broth: water + extra seasoning
• Instead of Kale: spinach, Swiss chard
• Instead of Lemon: lime
• Instead of Fresh Parsley or Chives: cilantro

Equipment Needed

• Large Pot or Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Spoons
• Can Opener
• Ladle
• Immersion Blender (optional)
• Microplane Zester (optional)
• Colander

Critical Steps — Do Not Skip

• Rinsing the lentils to remove debris.
• Sautéing vegetables until onions are translucent but not browned.
• Adding garlic after onions to prevent burning.
• Simmering with a partially covered lid to control liquid reduction.
• Finishing with lemon zest and juice for brightness.
• Optional blending for a thicker texture.

Chef Tips from the Video

• Toast the cumin and coriander in a dry pan for 30 seconds before adding to boost aroma.
• Use homemade vegetable broth for deeper flavor.
• Finish with a drizzle of good quality olive oil and a splash of apple cider vinegar for extra brightness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not store at room temperature; cool to fridge within 2 hours.

Make-Ahead Tips

• The soup tastes even better the next day as flavors meld.
• Cool the soup completely before refrigerating or freezing.
• Reheat gently on the stove; add a splash of broth if it thickens too much.

Frequently Asked Questions