Lentil Soup Recipe

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Lentil soup is a nourishing soup made with lentils, vegetables, olive oil, and mild spices. This version follows a Mediterranean-style method using onions, carrots, celery, and tomato purée. The soup has a creamy yet slightly chunky texture created by partially blending the cooked lentils. It is naturally vegan and can be served as a starter or light main dish.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Mediterranean, World

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 190kcal

Author: Dassana Amit

Ingredients

Lentils

½ cup or 100 grams brown lentils
water as needed to soak lentils

Soup Ingredients

2 tablespoons extra virgin olive oil
½ teaspoon garlic – finely chopped
⅓ cup onions – finely chopped
1 bay leaf
⅓ cup celery – finely chopped
½ cup + 2 tablespoons cup carrots – finely chopped
1 cup tomato purée – homemade or canned
½ teaspoon ground cumin (cumin powder)
¼ teaspoon black pepper – crushed or powdered
¼ teaspoon paprika or cayenne pepper or red chilli powder
2 cups water or vegetable stock for cooking lentils
salt as required
½ to ¾ cup water – added later, to adjust consistency add as needed
¼ teaspoon dry oregano or preferred dried herbs or fresh herbs

Garnish

1 to 2 tablespoons cilantro (coriander leaves) or parsley or mint
2 to 3 lemon wedges

US Customary - Metric

Instructions

Preparation

Rinse the brown lentils thoroughly and soak them in enough water for 20 to 30 minutes. After soaking, drain all the water and keep the lentils aside.
While the lentils are soaking, prepare the vegetables. Peel and finely chop the onions and carrots. Finely chop the celery and keep everything ready.
Make tomato purée by blending 3 medium tomatoes until smooth. Measure and keep 1 cup of tomato purée ready.
You can also use 1 cup canned crushed tomatoes or 1 cup canned tomato purée.

Sauté and Cook Lentils

Heat 2 tablespoons olive oil in a saucepan or pot over medium-low to medium heat. Once the oil is hot, add the chopped onions and garlic.
Sauté, stirring often, until the onions soften. This will take about 3 to 4 minutes.
Add the bay leaf, chopped carrots, and celery. Sauté for another 3 to 4 minutes, stirring occasionally.
Add the tomato purée and mix well. Sauté for 3 to 4 minutes until the mixture thickens slightly and the raw tomato smell reduces.
Add ground cumin, black pepper, and paprika or cayenne pepper or red chilli powder. Stir to combine the spices evenly.
Add the soaked lentils and salt according to taste. Stir well so the lentils are evenly mixed with the tomato and spice base.
Pour in 2 cups of water or vegetable stock. Mix once, cover the pot, and cook on medium-low to medium heat.
Let the lentils cook for about 30 to 35 minutes, until they are tender and cooked through but not mushy.
Stir a few times while cooking and add more water or vegetable stock if the liquid reduces and the lentils are still undercooked.

Make Lentil Soup

Once the lentils are cooked, turn off the heat and let the soup cool slightly until warm. Remove the bay leaf and discard it.
Take about half of the soup and blend it to a smooth consistency. Do not blend too finely; some texture is preferable.
Make sure the soup is not hot while blending. You can also use a hand-held immersion blender.
Add the blended soup back into the remaining soup in the pot and mix well. Add ½ to ¾ cup water to loosen the consistency as needed.
Simmer the soup for a few minutes until heated through. Taste and adjust salt or pepper if required.
Add dry oregano and mix well. Feel free to add your choice of dried or fresh herbs.
At this stage, you may add ½ to 1 teaspoon lemon juice, or serve lemon wedges on the side so everyone can add it to taste.

Serving Suggestions

Pour the hot soup into bowls. Garnish with chopped cilantro, parsley, or mint. You may also garnish with vegetarian Parmesan cheese if you like.
Serve the lentil soup hot with garlic bread, baguette, cheese garlic bread, toasted bread, or steamed rice.
It also pairs well with roasted or sautéed vegetables or vegetarian pies.

Storage

Refrigerate leftovers for up to one day. Reheat gently in a pan, adding a little water if needed to adjust the consistency.

Notes

You can use green lentils instead of brown lentils, but the cooking time may vary depending on the type, age, and quality of the lentils.
Soaking the lentils helps them cook faster, but it is optional. If you skip soaking and cook the lentils after rinsing, allow a little extra cooking time.
Use homemade tomato purée for best flavor, or substitute with 1 cup canned tomato purée or canned crushed tomatoes.
For a fully chunky soup, skip blending and mash some of the softened lentils with the back of a spoon to add slight creaminess.
For a creamier consistency, blend part or all of the soup, depending on your preference. Adjust the thickness of the soup by adding more water or vegetable stock as needed.
Homemade vegetable stock works best, but if using packaged stock or broth, choose a low-sodium version.
If lemon is not available, add about 1 teaspoon red wine vinegar or white wine vinegar to the hot soup just before serving. You can also drizzle a little vinegar into individual bowls while serving.

Nutrition