Definitely try my Cream of Mushroom Lentils soup recipe or Beef and Lentilz. Loading Comments This recipe was LLentils, and Managing hyperglycemic crisis a do again. Tried French lentils for the first time, loved the taste and texture. Super simple, healthy and tasty soup. By Category Appetizers Baking Breakfast Dinner Soups Sides Desserts Cocktails Date Night Snacks Make Ahead. So glad you enjoyed!

Lentils soup recipe -

Hi Cherie! I made this with the suggested broth recipe. I love that this recipe is mostly veg with some lentils. Even then, I am going to make this soup without lentils this weekend. I had to add chicken broth to the soup, unfortunately, because it cooked down too much as the lentils cooked.

The cook time on this recipe of 20 minutes was not long enough for the lentils. Thank you for such a yummy and healthy recipe! Thank you for sharing, Amy! Some people find pressure cooked or canned lentils easier to digest!

You can add them later in the cooking process. Not sure if that will help you, but thought we would offer the suggestion!

We find we need an additional 2 cups of broth for a total of 6 cups, and we also add more kale than the recipe calls for. We are also careful to bring it to a boil and then keep it at a simmer while it cooks, or the lentils take much longer to cook. Thank you for easy, delicious recipes!

This is a new household staple! Fantastic recipe! We paired it with sourdough and vegan truffle steak butter. I made it today. However it sucked up all the broth because I added Quinoa to it. I should have made the quinoa separately. I omitted the potatoes and substituted them with zucchini.

I added other seasonings such as Mrs. Dash Garlic and Herb, Mrs Dash Table Blend, and Andrew Zimmern Tuscan Sun.

I used Pin Himalayan Salt. Taste delicious. Thanks for the recipe. Thank you for sharing your experience, Kim! Quinoa is quite absorbent so cooking it on the side or adding more water should help for next time. I followed your recipe and added a few aditions of my own herbs,spices and veg which produced a really wonderful and wholesome dish!!

We love to hear this. This soup has been in my weekday rotation for a long time. I make it probably a couple times a month or more. Healthy, nourishing, satisfying, savory and delicious. Thank you, Minimalist Baker!

I added paprika, chilli powder, and a lot more pepper and salt than suggested. I batch cooked this to freeze, and found that you will need to prepare a lot more stock than suggested!

I have gotten a little inspiration form this recipe, but I certainly would not recommend for anybody to follow it to a tee. We used herbs rosemary and thyme vs.

spices in this one. Did you include the tomato paste and nutritional yeast in the stock? Those should add a lot of flavor. Or what veggies did you use for it? I used more tomato paste and nutritional yeast than the upper amount suggested in the recipe, and more rosemary and thyme as well.

I closely followed the recipe for both the stock and the soup, but it was just desperately craving some spices! I was able to fix it in seconds simply by adding some paprika and chilli powder.

I made this once before and I loved it, and was thinking of making it again soon! If so, how much? Absolutely amazing!! I used a brown onion instead of shallots, lots of frozen spinach, fresh rosemary but dried thyme, veggie stock powder instead of broth, 1 tablespoon of nutritional yeast, 1 tablespoon of tamari and an extra 2 cups of water.

Interested to know cooking times for instant pot? Other readers have suggested 15 minutes high pressure, but we think even less may work. I constantly make this and it never gets old! Super packed with nutrients and fiber!! Thank you very much for this recipe!! This soup is DELICIOUS!

I like colorful food which is why I was attracted to this recipe. Thanks for sharing! We like to use our homemade broth which has tomato paste in it. You can find it linked in the recipe.

I made this soup in the afternoon, for dinner that night, to help develop the flavors prior to serving it given I had to use a yellow onion instead of the shallots. In the broth, I used sprigs of both fresh rosemary and thyme to simmer. While the soup would have been tastier with the shallot, this did turn out a nice, stew like soup high in plant protein with the addition of the chickpeas.

Please enable JavaScript in your browser to complete this form. Skip to primary navigation Skip to main content Skip to primary sidebar Search for. Facebook Instagram Pinterest Twitter YouTube. Search for. The perfect plant-based main or side that requires just 10 ingredients, 1 pot, and about 30 minutes to make.

Author Minimalist Baker. Print SAVE SAVED. Prep Time 10 minutes minutes. Cook Time 30 minutes minutes. Total Time 40 minutes minutes.

Servings 4. Course Entrée, Side, Soup. Cuisine Gluten-Free, Grain-Free, Vegan. Freezer Friendly 1 month. Does it keep? Cook Mode Prevent your screen from going dark. Ingredients US Customary — Metric.

Instructions Heat a large pot over medium heat. Season with a bit of salt and pepper and stir. Sauté for minutes or until slightly tender and golden brown. Add potatoes and season with a bit more salt and pepper.

Stir and cook for 2 minutes more. Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for minutes or until lentils and potatoes are tender.

Add your greens, stir, and cover. Cook for minutes more to wilt. Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls links above. I love garnishing mine with a little fresh parsley for a pop of color and freshness optional.

Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed. Serving: 1 servings Calories: Carbohydrates: Did You Make This Recipe? Facebook Twitter Pin It.

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Recipes Creamy Vegan Broccoli Cheddar Soup. I got to share this with someone who felt a little down and they said it was so good, it lifted their spirits! Warms the tummy and the soul 😊. Lentil soup is my favorite. I usually cut a sweet potato into small cubes and include it in the soup.

Sweetens it a bit. This is the third time I have made this lentil soup recipe. This time I added kale and it is spectacular! I made this exactly as the recipe stated except for one small thing.

I omitted the potatoes because my main reason for making this at all in the first place was to make pasta fagioli with it.

But everything else was exact and after making it I will never make pasta fagioli with canned lentil soup again. In case anybody ever wants to make asiper easy pasta fagioli, simply make this recipe first.

Then just add garbanzo beans, some cooked ditalini noodles, and a small amount of spaghetti sauce — approximately a 16th to the amount of lentil soup you use.

Start off with even less than that, mix it in, and then just add a little bit more to taste depending on your own liking. This lentil soup recipe really made my pasta fagioli pop. Made it a few times. My entire family loves this soup. Thanks for sharing. Never had lentil soup until I tried it in a restaurant.

I loved it and was excited to try this recipe…it did not disappoint! Very good! The flavor is incredible. From my 95 yr old Dad to my 14 yr old grandson we all loved it!

Totally added this recipe to the rotation …. Perfect food for your soul … Thank you. Super yumm. Easy to follow and just the right amount of spices and aromatics.

Thanks for my winter belly-warmer! OMG just like my mom made for supper on cold winter evenings with homemade bread. Made this today, definitely excellent. My usual recipe for this dish is almost the same except for a few spices and diced tomatoes.

However, this one is superior to my own. My husband loves lentil soup…so made a pot full and canned the majority. Now he can have it whenever he likes. He said it was better than store bought!

My guest loved it. I agree using Cilantro for garnish was perfect. This recipe was easy, and absolutely a do again.

The leftovers are going to a party tomorrow, with another soup I made from Chef Bill Parisi, Broccoli and Cheddar, both 5 star yummies. Used leftover cilantro coriander for garnish instead of parsley.

We loved it! Truly delightful! This was wonderful! I never thought of using cumin and coriander but they made a world of difference. I dolloped the soup with creme fraiche dusted with pimenton for color. Thanks for the recipe, Comie.

Best soup ever….. not this time. Thank you for sharing…. Very good flavor but mine was ridiculously thick, seriously the spoon could have stood up on its own.

Thinking 2 cups of lentils next time. Thoughts anyone? I added kale for some greens at the end. The lemon gives it life. Thank you! Hi chef billy! Can I use chicken broth instead of chicken stock?.

So flavorful! I halved the recipe, added chopped red bell pepper. Beautiful colors. Will definitely make this one again! Subscribed to newsletter. Third time making this soup. Adding lemon juice at the end is an absolute! Home Recipes Soups Homemade Lentil Soup Recipe. Recipe Share share share share share Copy link.

If you are using a blender to blend the soup, remember to take the centerpiece of the blender lid off and replace it by putting a towel right over the top of the whole while blending. You can substitute the potato for a few red new or Yukon gold potatoes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired.

Log in or sign up to rate this recipe. Log in or sign up to mark this recipe as cooked. This is daal, minus a few essential seasonings. Best made by sautéing the onions, then adding ginger and garlic paste to taste; sautéing fresh chopped tomatoes no paste ; adding spices turmeric, coriander powder, chili powder, a touch of cinnamon if you like once the oil has taken on the red color from the tomatoes and the vegetables have a glazed appearance.

Not enough salt in this recipe. Make a simple chutney with yogurt, green chilies and cilantro. Was looking forward to this making this, and after seeing the comments, made a few changes used chicken stock, and, instead of water, one 14oz.

can of diced tomatoes and more stock. I used 3 carrots instead of 1, and didn't bother to blend and added a bag of spinach, finished with grated parm, and it was fabulous. This is a very tasty recipe but I have two suggestions: 1.

There is too much liquid for the amount of lentils; therefore add one or two small potatoes, diced, to give the soup more body. Step 4 - No need for more mess of moving half the soup into another pot; get the same rougher consistency by pureeing in one pot but in short bursts until somewhat, but not entirely smooth.

Absolutely delicious! I will never buy lentil soup again. This soup is better than any I've had at any Persian, Arabic or other mediterranian restaurant. I followed the suggestion to use 2 carrots, 3 garlic cloves, and 5 cups of chicken broth, 1.

I grated my carrots and sauteed it with the garlic and onion. I normally don't like red lentils, but this was fantastic. The lemon really rounded the soup. Will make this again. Jules: for this quantity 1 cup lentils , a couple of plum tomatoes should do.

Important to get nice juicy ripe tomatoes, and to sauté all the vegetables until the oil rises to the top and takes on the red tomato color, otherwise it will retain a somewhat raw taste no matter how long you simmer the soup.

That first step ensures the full release of flavor of the spices. Sumac is not hard to find in the US Whole Foods carries it , and adds a lovely tartness more mellow than lemon. The mint is also a nice touch. You'll get more color out of the carrot and the tomato paste than the lentils.

Red lentils fade rapidly to pale pink and then yellow as they are exposed to prolonged heat. But forget their color, it's the flavor and texture that makes them so desirable.

If you want more red bump up the tomato or add some sweet smoked Spanish paprika--the subtle smoke note is terrific with lentils of all hues. We like to zest the lemon as well. The brightness of flavor this adds is incredible. The flavor just explodes in your mouth!

I make this all the time. At the end I often add fish a pound of tilapia works nicely to make a rich one-pot dinner - like a thick chowder. The fish cooks in the hot soup. I like things spicy so I then adjust the seasonings including the amount of lemon accordingly; and I let the volume reduce a bit by not covering the pot tightly when simmering.

Just made this for the first time, and it was delicious. I understand that some people do not like cilantro, but it really does benefit from that flavour, as well as the lemon juice.

Keep those two ingredients in there, and you won't be sorry! I followed the recipe exactly, and didn't find it too thin. I have leftovers, and keep going back to the pot for another spoonful.

I will say that it gets thicker as it cools. Highly recommend, and will definitely make again. After I used the immersion blender, I added a bunch of lacinato kale torn into small pieces and cooked for a few more minutes until wilted. I have made this soup at least 3 dozen times, always yielding the same delicious results.

It freezes beautifully making it a great option for make-ahead menu item or impromtu dinner party. In addition to the cilantro, I like to garnish with toasted pepitas. It's so good I've served it as light lunch item on Thanksgiving.

This is such an easy, healthy, inexpensive soup. I add two tablespoons of barley to give it a little silkiness.

Lentils soup recipe soup is the quintessential plant-based-yet-normal soup. Lentiils Lentils soup recipe know thyme boosts your immune system and is helpful for curing rceipe infections? ELntils simple soup like this is perfect to cook up for lunch or dinner. You can even put it in the Instant Pot ahead of time. I usually always have these ingredients on hand, which is one of the best parts of this recipe. Published February recipd, Lentils soup recipe This post may Recipw affiliate links. Please read my disclosure policy. Siup delicious Lentil soup recipe Acne prevention tips jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup. This is one of the easiest-to-make most nutritious soups on my website, and the taste is beyond amazing. I am such a huge soup fan; Afterall, I used to call it my first love.