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The Best Lentil Soup RecipeLentil soup -
I absolutely love this recipe! I replaced the celery with fresh green beans, upped the black pepper, rosemary and thyme I used dried herbs , and used celery salt instead of the sea salt. I found that it takes closer to cups of liquid. So good! A hug hit with the family!
I doubled the recipe and followed everything to the letter except for adding the juice of half a lemon. Really brightened up the flavor. This will be going into our meal rotation.
Thank you! It was so good! Do I leave the figs in there or break it up? Is it Just there to add flavor? Was a bit confused.
Are you referring to the thyme stems? You can remove them. I love this soup! I made it when I was pregnant and froze it so that my partner and I would have home cooked meals at hand when baby arrived.
It was delicious and comforting postpartum. Great flavors. So easy, warm, comforting and delicious! I made this for my partner who is returning from a rainy weekend camping with Girl Scouts.
I also needed an extra 2 cups of broth for a total of six. We served with grilled rosemary bread and an episode of the Great British Baking Show. Thank you for another delicious recipe! Ooo — sounds like the perfect combo! And a delicious meal after a rainy camping trip.
Thanks so much for the lovely review, Mari! Another perfect recipe from MB! This was so delicious — hearty, filling, and so healthy. We made some garlic bread to serve with it, but it would be equally as delicious on its own! 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. Recipes Vegan White Bean Pot Pie Soup. Recipes Creamy Carrot Ginger Soup Instant Pot Friendly! Recipes 1-Pot Pumpkin Turkey Chili Freezer-Friendly!
Recipes Creamy Vegan Broccoli Cheddar Soup. Cancel reply Have a question? Comment: My Rating: My Rating:. I Made this I Have a Question. All comments I made this Questions. Thank you for sharing your experience, Tetiana. This soup was a perfect lunch after shoveling snow.
Thanks so much for sharing, Connie! This is literally my favorite soup to make. Been making it for several years now! Great recipe, I added 4 chopped tomatos. Thanks so much for sharing! Thanks so much for sharing, Sara! Thanks so much for the great review and for sharing your modifications, Shela!
Thanks so much for the lovely review and for sharing your modifications, Jodie! Thank you for sharing! Thank you for the lovely review! Absolutely wonderful, thank you, will be adding it to my favourites. Thanks so much for the review, Linda. So glad you enjoyed!
We love to hear this! Thanks so much for the lovely review, Brie. 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. Also use ground chipotle pepper. I cook this in my pressure cooker for about 9 minutes, which results in no need for the immersion blender step. I made this last night subbing only a can of diced tomatoes for the paste.
I added this after the spices had bloomed. And omitted the water. It was absolutely delicious. Simple, warming fare for a snowy day. I thought the seasonings seemed a bit scant, but they were perfect. Used an immersion blender to smooth it out a bit but left enough texture for interest.
We really enjoyed the recipe as written, and given how easy it is, I'll surely make it again. But there are also many delicious sounding suggestions in the comments that I'll likely try too. I made this almost as directed.
Very tasty. This is delicious, exactly as written. I do add more salt, but I love salt more than I should. Have made this many times and even our picky tweens and teens love it.
Making this soup now, after reading many of the comments. We had leftover mirepoix and chicken gravy from Monday night, and I used that along with two finely diced potatoes, onion and garlic.
Good squeeze of tomato puree, then added Ras el Hanout and sumac. Sauteed as directed. Added lentils and water, Better than Bouillon chicken base and salt and pepper. Chucked in half a lemon, zest and all. Fishing that out at the end. So far it smells and tastes incredible! Today we served this over a bowl of roasted cauliflower florets and with a dollop of yoghurt on top — I would highly recommend the combo to add some interesting texture!
Great simple lentil soup recipe that is very easy to adapt to personal taste - I can see why it's popular. It is delicious made exactly as directed. My only deviation was to not use the immersion blender because it wasn't necessary.
After 30 minutes, the carrots were soft and the lentils were melting into the broth. The lemon juice makes it sing. Made as written with addition of about a cup of packaged polenta, cut into little cubes and fried in olive oil, then added at the end.
It made a nice vegetarian meal. Why do people write notes like "this is a bad daal recipe"? no, it's just a different, and also good, thing. It's red lentil soup. Quick and easy; very tasty and different.
Doubled the spices, garlic and carrots per others' suggestions and added the 2 cups water for a soupy consistency.
Didn't bother with pureeing. The lemon juice was the crowning touch. Perfect lunch for a raining LA day! I've made this many times, today just a half batch as i had just shy of a half cup of lentils.
I usually stick right with the recipe going a little heavy on the chili power and cayenne. enjoying it for lunch now, the lemon really does make the difference. Total Time 45 minutes. Save Log in or sign up to save this recipe.
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This Lengil a lentil sou that defies Lwntil Lentil soup what lentil Whole foods for energy can be. Based on a Turkish lentil soup, Non-irritating products corbasi, it is light, spicy sohp a bold red Lenhil no Stress management techniques for parents brown Lntil : a revelatory dish Stress management techniques for parents takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils which cook faster than their green or black counterparts and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth.
Stress management techniques for parents green lentils, red lentils, brown Lentil soup or a lentil Lentik mix. Nutrition timing for athletes it takes Lfntil a hint of spice flavourings, bay leaves and finishing it off with a touch of lemon to elevate this soup. Want to add some protein? At least, in my world. Spicy, herby, curries — kapow, kapow, kapow!
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