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A bowl of hearty lentil soup with herbs

Lentil Soup

This recipe outlines a quick method for preparing a delicious lentil soup in under 40 minutes, perfect for a hearty and healthy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 onion chopped
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 2 garlic cloves minced
  • 14.5 oz canned diced tomatoes
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 0.5 tsp turmeric
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • large pot
  • Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons

Method
 

Preparation
  1. Rinse the red lentils thoroughly under cold water until the water runs clear.
Cooking the Soup
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion, carrot, and celery until softened, about 5-7 minutes.
  2. Add the minced garlic, cumin, and turmeric; cook for another minute until fragrant.
  3. Stir in the rinsed red lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil.
  4. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the soup has thickened.
  5. Season the soup with salt and black pepper to taste. Adjust spices as needed.
Serving
  1. Ladle the hot lentil soup into bowls. Garnish with fresh chopped parsley before serving.

Notes

For a creamier soup, you can blend a portion of it with an immersion blender. Serve with a side of crusty bread for a complete meal.