Lentil Soup Recipe

Lentil soup is one of those timeless dishes that feels like a warm embrace in a bowl. This recipe combines simple, wholesome ingredients with bold spices to create a soup that is as nourishing as it is flavorful. French green lentils take center stage here, offering a hearty texture and earthy flavor, perfectly complemented by a medley of aromatic vegetables and a hint of warm spices like paprika, cumin, and coriander.

The beauty of this soup lies not only in its simplicity but also in its versatility. Whether you're looking for a comforting lunch or a light dinner, this recipe fits the bill. The addition of diced tomatoes adds a subtle acidity that balances the richness of the lentils, while a splash of sherry vinegar at the end brightens the entire dish. Blending a portion of the soup with an immersion blender gives it a creamy texture without the need for dairy, making it a wonderful option for plant-based diets.

Serve this lentil soup with crusty bread for dipping, or enjoy it on its own as a satisfying meal. It's the perfect recipe to share with family and friends or to batch cook for cozy weeknight dinners. Enjoy the warmth and comfort it brings to your table!

Lentil Soup Recipe Ingredients

• 1 small onion, diced

• 2 stalks of celery diced

• 2 carrots, peeled and diced

• 4 small cloves of garlic minced

• 1 Tablespoon oliveoil

• 1 cup of French green lentils, rinsed

• 8 ounces diced canned tomatoes

• 1 Tablespoon paprika

• 1/2 teaspoon cumin

• 1/2 teaspoon coriander

• salt and black cracked pepper to taste

• 1 Tablespoon sherry vinegar

• 4 cups of water, adding to pot as soup cooks down/ is needed

Instructions for Lentil Soup

1. Prepare the Vegetables: Dice the onion, celery, and carrots. Mince the garlic. Rinse the lentils thoroughly under cold water.

2. Sauté the Aromatics:

   • Heat the olive oil in a large pot over medium heat.

   • Add the diced onion, celery, and carrots. Sauté for 5–7 minutes, stirring occasionally, until softened.

   • Stir in the minced garlic and cook for another minute, until fragrant.

3. Add the Tomatoes and Spices:

   • Add the diced canned tomatoes, paprika, cumin, coriander, and a pinch of salt and cracked black pepper. Stir well to combine.

4. Toast the Lentils:

   • Stir in the rinsed lentils, ensuring they are well coated with the vegetable mixture and spices. Cook for 2–3 minutes, stirring frequently.

5. Add Water and Simmer:

   • Pour in 4 cups of water and stir. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for 30–35 minutes, or until the lentils are tender. Stir occasionally and add more water as needed to maintain your desired soup consistency.

6. Blend for Creaminess:

   • Using an immersion blender, blend about one-third of the soup directly in the pot to give it a creamy texture while retaining chunks for a hearty feel.

7. Add Final Touches:

   • Stir in the sherry vinegar and taste, adjusting salt and pepper as needed.

8. Serve:

   • Ladle the soup into bowls and enjoy warm.

This lentil soup pairs wonderfully with crusty bread or a fresh green salad!