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A bowl of hearty lentil soup with herbs

Lentil Soup

This hearty lentil soup is quick to prepare and packed with flavor, making it perfect for a weeknight meal. Enjoy a warm, comforting bowl in under 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Red lentils rinsed
  • 6 cups Vegetable broth
  • 1 Carrot diced
  • 1 Celery stalk diced
  • 1 Onion diced
  • 2 Garlic cloves minced
  • 14.5 oz Diced tomatoes canned
  • 1 tablespoon Olive oil
  • 1 teaspoon Cumin
  • 0.5 teaspoon Turmeric
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper
  • 2 cups Fresh spinach optional
  • 1 tablespoon Lemon juice optional
Garnish (Optional)
  • Fresh cilantro chopped
  • Crusty bread for serving

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced carrot, celery, and onion, then sauté for 5-7 minutes until softened.
  2. Stir in minced garlic, cumin, and turmeric; cook for 1 minute until fragrant.
Cooking
  1. Add rinsed red lentils, vegetable broth, and canned diced tomatoes to the pot. Bring the mixture to a boil.
  2. Reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender.
  3. Season with salt and black pepper to taste. If using, stir in fresh spinach and cook until wilted, then add lemon juice.
Serving
  1. Ladle the hot soup into bowls. Garnish with fresh cilantro and serve with crusty bread, if desired.

Notes

For extra flavor, you can add a bay leaf during simmering and remove it before serving. Adjust spices according to your preference for a bolder taste. This soup freezes well for future meals.