Lentil Soup Recipe

Name: Lentil Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: about 8 cups
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1 1/2 cups dried brown or green lentils, rinsed; 6 cups vegetable broth or water; 1 can (14.5 oz) diced tomatoes, undrained; Salt and pepper to taste; 2 tablespoons lemon juice; Fresh parsley or cilantro for garnish

Mediterranean · Soup · 50 min total

Lentil Soup recipe videos

A hearty, comforting lentil soup made with simple ingredients, perfect for a cozy meal. This recipe is easy to follow and yields a flavorful, nutritious soup.

10
min prep

40
min cook

6
servings

220
kcal/serving

Ingredients

1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 1/2 cups dried brown or green lentils, rinsed
6 cups vegetable broth or water
1 can (14.5 oz) diced tomatoes, undrained
Salt and pepper to taste
2 tablespoons lemon juice
Fresh parsley or cilantro for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
Add garlic, cumin, coriander, and turmeric; cook for 1 minute until fragrant.
Stir in lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.
Season with salt and pepper to taste. Stir in lemon juice.
Ladle into bowls and garnish with fresh parsley or cilantro.

Tips

For a creamier soup, blend half of the soup with an immersion blender before adding lemon juice.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Adjust consistency by adding more broth or water if desired.

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