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Basic Lentil Soup – From My Bowl


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This Lentil Soup is made with a basic mirepoix, hearty lentils, savory broth and the proper mixture of spices. Get pleasure from a bowl of this heat vegan soup with bread for dunking. Vegan, Gluten-Free, Grain-Free.

This basic Lentil Soup is the last word budget-friendly, veggie-packed recipe. No must fuss over hard-to-find elements or sophisticated directions to take pleasure in a hearty plant-based meal. This one-pot soup is assured to win a spot on the meal plan rotation.

Desk of Contents
  1. A Recent Twist on Canned Lentil Soup
  2. What You Want for Lentil Soup
  3. Learn how to Make Lentil Soup
  4. Serving Ideas
  5. Learn how to Retailer Lentil Soup
  6. Recipe FAQs
  7. Basic Lentil Soup Recipe
lentil soup served in a white bowl with a spoonful of it scooped up

A Recent Twist on Canned Lentil Soup

Rising up vegetarian, I beloved canned lentil soup. It was fast, straightforward to warmth up, and at all times stocked in my childhood pantry. This selfmade model is equally nostalgic, however with a recent twist and some taste upgrades. You merely can’t beat selfmade! 

Reap the benefits of the storage and freezer directions and have a stash within the freezer to take pleasure in year-round.

What You Want for Lentil Soup

This hearty lentil soup consists of the basics of any good soup:

ingredients for the lentil soup laid out on a marble countertop with labels added on
  • A mirepoix: tons of soup recipes begin with sauteing a mix of onion, carrots, and celery for a motive – it lays the muse for a flavorful soup. 
  • A mix of seasonings: right here we’re utilizing Italian seasoning mix, paprika, cumin, bay leaves, and black pepper. 
  • Broth: I opted for good ol’ original vegetable broth, however if you’d like a richer tasting lentil soup go for vegan “beef” broth. 
  • Lemon juice: any hearty soup wants a splash of acidity to steadiness the wealthy and hearty flavors. 
  • Protein: this isn’t an important ingredient in each soup per se, however it’s whenever you’re seeking to serve a bowl of soup as a stand alone important dish. I personally love the heartiness of inexperienced lentils (generally referred to as French lentils), however brown lentils will work in a pinch.

Learn how to Make Lentil Soup

lentil soup served in a white bowl with a spoonful of it scooped up
  1. Saute the aromatics in a heat dutch oven or giant pot. Add the tomato paste and blend till evenly distributed. 
  2. Season with garlic, Italian seasoning, paprika, cumin, bay leaves, and black pepper and blend properly. Saute for two minutes to toast the spices. 
  3. Stir within the lentils, tomatoes, vegetable broth, and water till properly mixed. 
  4. Boil over excessive warmth, then scale back to a simmer till the lentils are tender, 20 to half-hour. Add further water in case your lentil soup turns into too thick. 
  5. Serve heat with recent parsley and extra sides as desired. 

Caitlin’s Cooking Suggestions

  • Keep away from overcooking your soup. For finest texture, simmer lengthy sufficient to make the lentils tender, however nonetheless maintain their form. In case you simmer for too lengthy, the lentils will grow to be overly mushy and grow to be extra mushy (notably true with brown lentils). 
  • Don’t skip the saute! Sauteeing the aromatics earlier than bringing to a boil is important to creating depth of taste and layers of complexity. This 10 minutes of prep is brief, but crucial to full bodied taste.

Serving Ideas

This basic lentil soup is a dinner favourite that additionally makes for scrumptious lunch leftovers. Serve with my 3-Ingredient Pesto Star Bread or Straightforward Vegan Cornbread for dunking. This soup additionally pairs properly with easy salads like this Kale Apple Walnut Salad or Kale & Cranberry Salad with Tahini Cider Dressing.

In case you’re on the lookout for extra cozy vegan soup recipes, you’ll love this Roasted Tomato Soup, One-Pot Vegan Lasagna Soup, Coconut Curry Lentil Soup, and this Really feel Good Pink Lentil Soup

Learn how to Retailer Lentil Soup

Retailer leftovers within the fridge for as much as 5 days, or within the freezer for as much as 2 months. Earlier than freezing, permit the soup to chill utterly to room temperature. If the soup is saved whereas nonetheless heat, condensation will construct up inside your container and trigger freezer burn. 

Reheat any leftover soup within the microwave or a small saucepan. If frozen, permit the lentil soup to thaw for 1-2 days within the fridge, then reheat as normal.

a zoomed-in image of lentil soup served in a white bowl with a spoon inside

Recipe FAQs

Are lentils a legume or grain?

Lentils are a legume, identical as beans like black beans, pinto beans, chickpeas, soy beans, and so forth.

Do it’s a must to soak lentils earlier than making soup?

Nope! Lentils are hearty, however fast cooking, which means they’ll be good and tender from dry with nearly 20 to half-hour of simmering.

Which shade lentils are the healthiest?

Technically black lentils are the healthiest, however all lentils are an incredible supply of vitamin and a part of a balanced vegan weight loss plan.

How do I make lentil soup thicker?

This lentil soup ought to be pretty thick, however if you happen to desire a thicker soup, combine 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Add this cornstarch slurry into the soup and simmer till thickened to your required consistency. Be mindful, the soup will proceed to thicken because it cools as properly.

Get pleasure from! In case you make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I’d additionally find it irresistible if you happen to might depart a remark under with a recipe ranking! Thanks for the help 😊



  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 3 carrots sliced
  • 2 stalks celery sliced
  • 1 tablespoon tomato paste
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning mix
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 2 bay leaves
  • Black pepper to style
  • 2 cups dry brown or inexperienced lentils sorted and rinsed
  • 1 14.5 ounce crushed tomatoes
  • 4 cups vegetable broth
  • 3-4 cups water
  • 1 tablespoon recent lemon juice
  • 2 tablespoons chopped parsley for garnish

  • Aromatics: Heat the olive oil in a dutch oven or giant pot over medium warmth. Add the onion and sauté for two to three minutes. Add the carrots and celery and sauté for 1 minute, then add the tomato paste to the greens and blend till evenly distributed. Sauté for two to three minutes, stirring sometimes.

  • Spices: Add the garlic, italian seasoning, paprika, cumin, bay leaves, and black pepper to the pot. Combine properly and sauté for 1 minute, to toast the spices.

  • Simmer: Add the lentils, tomatoes, vegetable broth, and three cups (700 ml) of water to the pot and stir properly. Carry to a boil over excessive warmth, then scale back the warmth to medium and simmer for 20 to half-hour, stirring sometimes, till the lentils are tender. If the soup will get too thick to your liking add the extra cup of water as obligatory.

  • Ending Touches: Take away the bay leaves from the soup and discard. Add the lemon juice and blend properly; season with salt and pepper to style, if obligatory.

  • Serve: Serve heat, topped with a sprinkle of recent parsley. Retailer leftovers within the fridge for as much as 5 days, or within the freezer for as much as 2 months.

  • Oil-Free: Exchange the oil with ¼ cup of water and sauté the greens in keeping with the recipe directions, including extra water as obligatory if issues begin to stick.

Energy: 330kcalCarbohydrates: 53gProtein: 19gFats: 6gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 4gSodium: 152mgPotassium: 1018mgFiber: 23gSugar: 8gVitamin A: 5620IUVitamin C: 17mgCalcium: 101mgIron: 7mg



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