How I made Lentil Soup taste 10x Better

Ingredients

• 1 large Yellow Onion (diced)
• 3 medium Carrots (diced, skin left on after washing)
• 6 cloves Garlic (minced)
• 2 tablespoons Preserved Lemon Peel (finely chopped, only the peel)
• 4 tablespoons Extra Virgin Olive Oil (2 tbsp for sautéing, 2 tbsp for finishing herb oil)
• 1 teaspoon Ground Coriander (adds citrusy warmth)
• 0.5 teaspoon Aleppo Pepper (fruity smoky heat)
• 4 cups Vegetable Broth (low‑sodium preferred)
• 1 cup Water (plain water)
• 1 cup Green Lentils (rinsed)
• 2 pieces Bay Leaves (for bouquet garni)
• 10 sprigs Fresh Thyme Sprigs (for bouquet garni)
• 1 cup Fresh Basil Leaves (loosely packed, for herb oil)
• 2 tablespoons Fresh Dill (finely chopped, for herb oil)
• 1 medium Lemon (zest only for herb oil)
• 0.5 cup Plain Plant‑Based Yogurt (unsweetened, for topping)
• 1 tablespoon Lemon Juice (freshly squeezed, added at end of cooking)
• 2 tablespoons Nutritional Yeast (adds umami)
• 1 pinch Flaky Sea Salt (for herb oil and final seasoning)
• 1 dash Black Pepper (freshly ground, for yogurt sauce and seasoning)

Instructions

1. Prep Aromatics

   Dice the large yellow onion, dice the three medium carrots (no need to peel), mince the six garlic cloves, and finely chop the preserved lemon peel to make about 2 tablespoons.

   Time: PT5M

2. Brown the Onions

   Heat the Dutch oven over medium‑high heat, add 2 Tbsp extra‑virgin olive oil, then add the diced onion with a pinch of salt. Cook, stirring occasionally, until the onions turn a deep golden brown.

   Time: PT12M

3. Add Carrots, Garlic & Preserved Lemon

   Stir in the diced carrots, minced garlic, and chopped preserved lemon peel. Cook, stirring frequently, until the carrots begin to soften and the garlic is fragrant.

   Time: PT5M

4. Toast the Spices

   Add 1 tsp ground coriander and ½ tsp Aleppo pepper. Stir constantly for about 30 seconds until aromatic. If the pot gets dry, add a splash of vegetable broth to deglaze.

   Time: PT1M

5. Add Liquids and Lentils

   Pour in 4 cups vegetable broth, 1 cup water, and the rinsed 1 cup green lentils. Stir to combine.

   Time: PT2M

6. Create Bouquet Garni

   Tie together 2 bay leaves and about 10 fresh thyme sprigs with kitchen twine and drop the bundle into the pot.

   Time: PT1M

7. Bring to Boil and Simmer

   Increase heat to bring the soup to a rolling boil (about 5 minutes), then reduce to a gentle simmer, cover, and cook for 20 minutes until the lentils are tender.

   Time: PT25M

8. Finish the Soup

   Remove the bouquet garni, stir in 2 Tbsp nutritional yeast and 1 Tbsp fresh lemon juice. Simmer for another 2 minutes.

   Time: PT3M

9. Prepare Herb Oil

   In a small bowl combine 1 cup fresh basil leaves, 2 Tbsp chopped dill, zest of the medium lemon, 2 Tbsp extra‑virgin olive oil, and a pinch of flaky sea salt. Mix until a loose, spoon‑able oil forms.

   Time: PT5M

10. Make Yogurt Sauce

    In another small bowl combine 0.5 cup plain plant‑based yogurt, a squeeze of fresh lemon juice, a dash of black pepper, and a pinch of salt. Stir until smooth.

    Time: PT2M

11. Serve

    Ladle the hot soup into bowls, drizzle each serving with the herb oil, add a dollop of yogurt sauce, and serve with warm crusty sourdough bread.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

8 g

Ingredient Substitutions

• Instead of Yellow Onion: White onion, Red onion
• Instead of Carrots: Parsnips
• Instead of Garlic: Garlic paste
• Instead of Preserved Lemon Peel: Lemon zest
• Instead of Extra Virgin Olive Oil: Light olive oil, vegetable oil (less flavor)
• Instead of Ground Coriander: Cumin (different flavor)
• Instead of Aleppo Pepper: Crushed red pepper flakes
• Instead of Vegetable Broth: Homemade vegetable broth, Bouillon cubes dissolved in water
• Instead of Green Lentils: Brown lentils, Black lentils
• Instead of Fresh Thyme Sprigs: Dried thyme (use 1 tsp)
• Instead of Fresh Basil Leaves: Flat‑leaf parsley
• Instead of Fresh Dill: Chives
• Instead of Lemon: Pre‑grated lemon zest
• Instead of Plain Plant‑Based Yogurt: Regular plain yogurt, Kefir
• Instead of Lemon Juice: Bottled lemon juice
• Instead of Nutritional Yeast: Grated Parmesan (non‑vegan), Miso paste
• Instead of Flaky Sea Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Dutch Oven or Large Soup Pot
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Ladle
• Kitchen Twine (optional)
• Small Bowl (herb oil)
• Small Bowl (yogurt sauce)
• Microplane Zester (optional)
• Serving Bowls
• Soup Spoon

Critical Steps — Do Not Skip

• Brown the onions until deep golden for flavor depth.
• Toast the spices without burning.
• Simmer the lentils until tender (about 20 minutes).
• Add nutritional yeast and lemon juice at the end for umami and brightness.

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for both sautéing and the finishing herb oil; it adds depth.
• Patience while browning onions is the secret to a rich, caramelized base.
• Deglaze the pot with broth to lift the flavorful brown bits (fond) before adding lentils.
• Fresh herbs give the topping a bright, aromatic lift that dried herbs can’t match.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for 3–4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze up to 2 months. Thaw in fridge and reheat gently.

Room temperature: Not recommended; soup should be refrigerated after cooling.

Make-Ahead Tips

• The soup tastes even better the next day; refrigerate and reheat gently.
• Herb oil can be prepared up to 2 days ahead and stored in a sealed jar.
• Yogurt sauce keeps for 24 hours in the fridge; give it a quick stir before using.

Frequently Asked Questions