Classic Lentil Soup is a warm, comforting dish that’s both filling and packed with nutrition. Full of tender lentils, vegetables, and rich, savory broth, this soup is perfect for a cozy dinner or meal prep. It’s not only delicious but also a great source of plant-based protein, fiber, and essential vitamins, making it a healthy addition to any meal plan.
With its simple ingredients and easy preparation, this lentil soup is a staple for those seeking a nutritious, satisfying, and budget-friendly meal.
Ingredients Overview
This soup is made with basic ingredients that come together to create a flavorful, hearty dish:
Lentils
Lentils are the star of this soup. They are packed with protein, fiber, and iron. You can use green lentils, brown lentils, or even red lentils depending on your preference. Green and brown lentils hold their shape well, while red lentils break down more and create a thicker, smoother soup.
Vegetables
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Carrots add a subtle sweetness and earthy flavor.
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Celery provides a crisp texture and enhances the savory flavor of the broth.
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Onions contribute a rich, aromatic base.
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Garlic adds depth and warmth to the soup.
Broth
Vegetable broth (or chicken broth, if you prefer) serves as the flavorful base for the soup. It adds richness and helps to cook the lentils and vegetables to perfection.
Herbs & Spices
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Bay leaves add a subtle, aromatic flavor.
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Thyme or oregano are commonly used to infuse the soup with earthy, herbal notes.
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Cumin and paprika add a bit of warmth and depth to the soup’s flavor.
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Salt and pepper enhance the overall taste, while lemon juice (added at the end) brightens up the soup.
Olive Oil
A bit of olive oil is used to sauté the onions, garlic, carrots, and celery, adding richness and flavor.
Step-by-Step Instructions
Making Classic Lentil Soup is easy and straightforward. Here’s how to prepare it:
1. Sauté the Vegetables
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In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
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Add 1 onion (chopped), 2 carrots (diced), and 2 celery stalks (diced). Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.
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Add 3 cloves of garlic (minced) and sauté for another 1-2 minutes until fragrant.
2. Add the Lentils and Broth
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Stir in 1 ½ cups of dried lentils, making sure they are well-coated with the vegetable mixture.
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Add 6 cups of vegetable broth (or chicken broth) and 2 bay leaves. Bring the mixture to a boil, then reduce the heat to low.
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Simmer the soup, uncovered, for about 30-40 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking.
3. Season the Soup
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Once the lentils are cooked, add 1 teaspoon of dried thyme (or oregano) and 1 teaspoon of cumin. Stir in ½ teaspoon of paprika, salt, and pepper to taste.
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Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
4. Finish with Lemon Juice
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Right before serving, stir in 1-2 tablespoons of fresh lemon juice. This will brighten up the soup and add a nice contrast to the earthiness of the lentils.
5. Serve and Enjoy!
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Ladle the soup into bowls, and optionally garnish with fresh parsley or lemon wedges.
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Serve with a side of crusty bread or a simple salad for a wholesome meal.
Tips, Variations, and Substitutions
Tips
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Cook the Lentils Al Dente: Avoid overcooking the lentils so they retain their texture and don’t break down too much.
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Broth: Use homemade vegetable or chicken broth for the best flavor, but store-bought versions work just fine too. If using store-bought, be mindful of the salt content.
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Let the Soup Sit: Like many soups, this lentil soup tastes even better the next day after the flavors have had time to meld.
Variations
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Add Greens: Stir in some spinach, kale, or Swiss chard during the last 5-10 minutes of cooking for added nutrients and flavor.
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Spicy Version: Add a pinch of cayenne pepper or a chopped jalapeño for a spicy kick.
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Tomato Version: For a tomato-based variation, add 1 can (14.5 oz) of diced tomatoes along with the broth and lentils.
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Add Protein: For extra protein, you can add shredded rotisserie chicken or sausage.
Substitutions
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Lentils: If you prefer, you can substitute lentils with split peas for a similar texture.
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Vegetable Broth: If you prefer a lighter soup, you can use water in place of broth, but you may need to adjust the seasonings.
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Spices: Feel free to experiment with different spices like coriander, turmeric, or garam masala for unique flavor profiles.
Serving Ideas & Occasions
This Classic Lentil Soup is versatile and can be served on many occasions:
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Weeknight Dinners: A perfect, quick, and healthy meal that can be prepared in under an hour.
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Meal Prep: This soup stores well in the fridge for up to 4-5 days and makes excellent leftovers. It can also be frozen for up to 3 months.
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Lighter Meals: Pair it with a light salad or crusty bread for a satisfying yet low-calorie meal.
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Cold Weather Comfort: Ideal for fall and winter, this soup is warming and nourishing on chilly days.
Nutritional & Health Notes
Lentils are rich in plant-based protein, fiber, and iron, making them an excellent choice for vegetarians and vegans. They’re also heart-healthy and help support digestion due to their high fiber content.
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Lentils: High in protein, fiber, iron, and folate, making them great for heart health and digestive health.
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Carrots, Celery, and Onion: These vegetables provide vitamins A and C, along with antioxidants and fiber.
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Olive Oil: Packed with monounsaturated fats, which are heart-healthy.
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Lemon: Adds vitamin C and helps to balance the richness of the soup with its acidity.
This soup is naturally gluten-free, vegan, and high in fiber, making it suitable for many dietary preferences.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes! In fact, this soup often tastes better the next day when the flavors have had more time to meld together. Store it in an airtight container in the fridge for 3-4 days.
2. Can I freeze Classic Lentil Soup?
Yes! This soup freezes well for up to 3 months. Let it cool completely, then store it in an airtight container or freezer bag. Reheat it on the stove, adding a bit of water or broth if needed.
3. Can I use red lentils?
Yes! Red lentils cook much faster than green or brown lentils, and they will break down more in the soup, giving it a thicker texture. If you prefer a thicker soup, red lentils are a great choice.
4. Can I make this soup in a slow cooker or Instant Pot?
Yes! For a slow cooker, combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, cook on high pressure for 15-20 minutes, then quick-release the pressure.
5. Can I make this soup spicy?
Yes! If you like spice, add cayenne pepper, jalapeños, or even a splash of hot sauce to give the soup a spicy kick.