Lentil Soup Recipe

This hearty lentil soup is a nutritional powerhouse that comes together in just one hour. Packed with 18g of protein and 15g of fiber per serving, this comforting bowl delivers both warmth and wellness to your table.

The perfect balance of aromatic vegetables, tender lentils, and savory seasonings creates a satisfying meal that’s both budget-friendly and nourishing. Whether you’re seeking a cozy lunch or a wholesome dinner option, this simple recipe will become your new go-to comfort food.

Ingredients for Hearty Lentil Soup

• Olive Oil: 2 tablespoons, for sautéing vegetables
• Aromatics: 2 medium yellow onions (chopped), 4 garlic cloves (minced), 1 tsp fresh grated ginger
• Vegetables: 2 carrots (1¼ cups diced), 2 celery ribs (1¼ cups chopped)
• Legumes: 1 cup dry lentils (brown/red), 1 can garbanzo beans (drained)
• Tomatoes: 1 can petite diced tomatoes (14.5 oz)
• Spices: 2 tsp cumin, 1 tsp garam masala, ½ tsp sweet paprika
• Liquid: 6 cups low-sodium vegetable broth, 1 tbsp balsamic vinegar
• Garnishes: 6 oz feta cheese, fresh cilantro, red pepper flakes

Step-by-Step Instructions

1. Prepare Base: Heat olive oil over medium heat and sauté onions for 5 minutes until translucent
2. Build Flavors: Add carrots, celery, garlic, and ginger. Sauté until vegetables begin to soften
3. Combine Main Ingredients: Mix in lentils, chickpeas, tomatoes, spices, and broth. Bring to a boil
4. Simmer: Reduce heat and let soup simmer for 30-35 minutes until lentils become tender
5. Texture Enhancement: Partially blend soup using immersion blender for creamy consistency
6. Final Touches: Stir in balsamic vinegar, adjust seasoning with salt and pepper
7. Serve: Top with feta, cilantro, red pepper flakes, and serve with pita bread if desired

Cooking Techniques

This hearty soup uses a clever two-step method to build amazing flavor. First, you’ll sauté the veggies to create a tasty base.

Then, the magic happens when you partially blend the soup – this simple trick makes it thick and creamy without adding any cream! You can blend just a little or a lot, depending on how smooth you like your soup. If you don’t have an immersion blender, no worries! Just scoop half the soup into a regular blender, pulse a few times, and pour it back in.

Easy Substitutions

This soup is super flexible! Red or brown lentils both work great – red lentils will give you a softer, mushier texture, while brown ones keep their shape better. Out of garam masala? Try curry powder instead.

You can swap spinach for the cilantro, or use Greek yogurt instead of feta cheese for a tangier taste. Vegetable broth can be replaced with chicken broth if you’re not keeping it vegetarian.

Serving Tips

This cozy soup shines as a main dish! Warm up some pita bread and tear it into pieces for dipping. The feta cheese on top gets slightly melty and adds a lovely salty kick.

If you’re hosting friends, set up a little garnish bar with the cilantro, red pepper flakes, and extra feta so everyone can customize their bowl. A simple green salad on the side makes this a complete meal.

Storage and Leftovers

This soup actually gets better after a day in the fridge as the flavors mix together. Keep it in an airtight container for up to 5 days. When reheating, add a splash of broth or water if it’s too thick. You can also freeze portions in freezer-safe containers for up to 3 months – just skip the feta and add it fresh when serving.

Lentil Soup

Devashish

This hearty lentil soup is a nutritional powerhouse that comes together in just one hour. Packed with 18g of protein and 15g of fiber per serving, this comforting bowl delivers both warmth and wellness to your table.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 minute min

Servings 6

Calories 355 kcal

Equipment

• Pot
• immersion blender

Ingredients

  

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Main Ingredients

• 2 Tablespoons olive oil
• 2 medium yellow onions chopped
• 4 cloves garlic minced
• 1 teaspoon freshly grated ginger
• 2 carrots diced, about 1 ¼ cups
• 2 ribs celery chopped about 1 ¼ cups
• 1 cup dry lentils brown or red
• 1 15 oz can garbanzo beans drained
• 1 14.5 oz can petite diced tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon sweet paprika or regular
• 6 cups low-sodium vegetable broth
• 1 Tablespoon balsamic vinegar

Garnish

• 6 oz feta cheese crumbles
• 1 cup fresh cilantro chopped
• crushed red pepper flakes
• pita bread optional, for serving

Instructions

 

• Add olive oil to a pot over medium heat. Once hot, sauté onion for 5 minutes. Add carrots, celery, garlic, and ginger and sauté a few more minutes.
• Add lentils, chickpeas, tomatoes, spices and vegetable broth. Bring to a boil, stirring occasionally, then reduce heat and simmer for about 30-35 minutes, or until lentils are tender.
• Use an immersion blender to puree the soup just a little bit, to add a thick and creamy texture (or blend half of the soup in a food processor or blender).
• Stir in vinegar and season with salt and pepper, to taste.
• Garnish with fresh chopped cilantro, crushed red pepper flakes and feta cheese when serving. Serve with pita bread, if desired.

Nutrition

Calories: 355kcalCarbohydrates: 44gProtein: 18gFat: 13gSaturated Fat: 5gCholesterol: 25mgSodium: 1512mgPotassium: 756mgFiber: 15gSugar: 7gVitamin A: 4452IUVitamin C: 14mgCalcium: 239mgIron: 5mg

Keyword comfort food, healthy, hearty, legumes, vegetarian

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