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Hearty lentil soup recipe in a rustic bowl topped with fresh parsley and a swirl of olive oil, carrot pieces visible, crusty bread on a worn wooden table

Lentil Soup Recipe

Hearty red lentil soup with warm bloomed spices and a bright lemon finish. 12g protein per bowl, naturally vegan, feeds 6 for under $10. One pot, 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups red lentils rinsed well
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 carrots peeled and diced small
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika optional
  • 1/4 teaspoon red pepper flakes optional
  • 6 cups vegetable broth low-sodium
  • 1 bay leaf
  • 1 1/2 teaspoons salt plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lemon juice about 1 lemon
  • Fresh cilantro or parsley chopped, for serving

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Chef's knife
  • Cutting board
  • ladle
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook 6 to 7 minutes until soft and translucent.
  2. Stir in the garlic, cumin, coriander, turmeric, smoked paprika, and red pepper flakes. Cook 1 minute, stirring constantly, until fragrant.
  3. Pour in the rinsed red lentils, vegetable broth, and bay leaf. Stir, scraping up anything stuck to the bottom.
  4. Bring to a boil, then lower to a gentle simmer. Cook uncovered 25 to 30 minutes, stirring occasionally, until the lentils have broken down and the carrots are tender.
  5. Remove the bay leaf. Partially blend with an immersion blender (3 to 4 quick pulses) for a creamy but chunky texture. Do not fully puree.
  6. Stir in the lemon juice. Taste and adjust salt and pepper. Ladle into bowls, top with cilantro or parsley, and serve hot.

Notes

Rinse the lentils before cooking.
Bloom the spices in oil for 1 minute, do not let them burn.
Do not skip the lemon at the end.
Salt in layers and taste at the end.