Zesty, hearty, and incredibly easy to whip up, this quick lentil soup is your go-to for a nutritious meal that doesn’t skimp on flavor. Perfect for those busy weeknights when you crave something wholesome but are short on time.
Why This Recipe Works
- Lentils cook quickly compared to other legumes, making this soup a speedy option.
- The combination of spices adds depth and warmth without overwhelming the palate.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- Versatile and forgiving, you can easily swap ingredients based on what’s in your pantry.
- Packed with protein and fiber, it’s as nutritious as it is delicious.
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp lemon juice
- Fresh parsley for garnish
Equipment Needed
- Large pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing until the vegetables soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This builds the flavor base of your soup.
Step 2: Add the Lentils and Spices
Stir in the rinsed lentils, ground cumin, and smoked paprika, coating them well with the oil and vegetables. This step ensures the lentils are well-seasoned throughout the cooking process.
Step 3: Pour in the Broth
Add the vegetable broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook uncovered for about 20 minutes, or until the lentils are tender but not mushy.
Step 4: Season and Finish
Once the lentils are cooked, stir in the lemon juice and season with salt and pepper to taste. The lemon juice adds a bright note that balances the earthiness of the lentils.
Step 5: Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley for a pop of color and freshness. Serve hot with a side of crusty bread for a complete meal.
Tips and Tricks
For an extra layer of flavor, consider toasting the spices in the pot before adding the vegetables. This releases their essential oils and intensifies their taste. If you prefer a thicker soup, you can blend half of it and mix it back in. For a creamier texture, a splash of coconut milk works wonders. Always taste and adjust the seasoning before serving, as lentils can absorb a lot of salt. Lastly, this soup tastes even better the next day, making it perfect for meal prep.
Recipe Variations
- Add diced tomatoes or a splash of tomato paste for a richer, more complex flavor.
- Incorporate leafy greens like spinach or kale in the last few minutes of cooking for added nutrition.
- For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño with the vegetables.
- Swap the vegetable broth for chicken broth if you’re not vegetarian for a different flavor profile.
- Top with a dollop of yogurt or sour cream for a creamy contrast.
Frequently Asked Questions
Can I use red lentils instead of green or brown?
Yes, but keep in mind that red lentils cook faster and tend to break down more, resulting in a creamier soup. Adjust the cooking time accordingly to prevent overcooking.
How can I store leftovers?
This soup stores beautifully in the refrigerator for up to 5 days in an airtight container. It also freezes well for up to 3 months. Just thaw and reheat on the stove or in the microwave.
Is this soup gluten-free?
Absolutely! As long as you use gluten-free vegetable broth, this soup is naturally gluten-free, making it a great option for those with dietary restrictions.
Summary
This quick lentil soup is a testament to how simple ingredients can come together to create something truly comforting and nourishing. Ready in under 30 minutes, it’s perfect for any day of the week.