Lentil Soup

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This lentil soup recipe is easy, healthy and simple. Perfect for an easy dinner or lunches throughout the week.

Lentil Soup Overview

This is lentil soup recipe has lots of flavor! Everything is cooked in one pot with minimal effort. This is a great option for a meatless meal when you want to cut back on the grocery budget.

This soup uses dried red lentils and a few vegetables to create an easy healthy soup. You only need about 25 minutes to make this recipe! I thoroughly enjoyed this recipe for my lunches! Some days I scooped it on to toast to serve. It was soo good!

Here’s a quick overview of how the soup is made: First the carrots, celery and onion are sauteed in a large pot to help them soften. Next, the broth, dried lentils, crushed tomatoes and spices are all added. The soup is simmered until the lentils are cooked and then it’s ready to serve!

Recipe Ingredients

• 3 Tbsp olive oil
• 1 cup chopped yellow onion
• 2 carrots – peeled and chopped
• 1 celery stalk – chopped
• 4 minced garlic cloves
• 32 oz vegetable broth – 1 carton
• 2 cups dried lentils – rinsed
• 15 oz crushed tomatoes
• 1 tsp ground cumin
• 1 ½ tsp dried basil
• ½ tsp salt
• ½ tsp ground black pepper

Kitchen Equipment Used

• Dutch Oven Pot
• Soup Ladle
• Spatula
• Measuring cups – this magnetic set sticks together in the drawer to keep things more organized.

How To Lentil Soup

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1:  Rinse 2 cups dried lentils under cold water in a fine mesh strainer.

STEP 2: Heat a large pot with 3 Tbsp olive oil over medium high heat. Add 1 cup chopped yellow onion, 2 chopped carrots, and 1 chopped celery stalk. Sautee the vegetables for 2 minutes, until onion is translucent. Now add 4 minced garlic cloves, stir in and cook another 30 seconds.

STEP 3: Next add 32 oz vegetable broth, 2 cups dried lentils, 15 oz crushed tomatoes, 1 tsp ground cumin, 1 ½ tsp dried basil, ½ tsp salt and ½ tsp ground black pepper. Stir everything together.

STEP 4: Bring the pot to a boil, then reduce heat to let it simmer. Stir often using a silicone spatula, scraping the bottom of the pan every couple of minutes. Continue to simmer until lentils are cooked (you can check by removing a few and letting them cool, then tasting them). This will take about 5-8 minutes. The soup is now ready to serve.

How To Store Leftovers

• Refrigerate – Leftover soup can be stored in an airtight container in the fridge for 4-5 days. Reheat the soup in the microwave or in a pot on the stove.
• To Reheat – This soup can be poured it into a ziplock freezer bag, and frozen flat, or stored frozen in a container. The soup can be frozen for up to 6 months.

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