Easy Lentil Soup Recipes to Warm Your Soul

Lentil soup, when served hot, has a comforting effect on the body and mind. Whether you’re looking for a warm dinner to warm you up on a cold day or you just want something nutritious to eat, these simple lentil soup recipes will satisfy your cravings. The warm, comforting flavours will make you feel full and content, so settle down for a cosy evening.

The Beauty of Lentils

Let us pause for a moment to admire the humble lentil before we dig into the recipes. The plant-based protein, fibre, and vitamin and mineral content of these little beans makes them a nutritious powerhouse. Their nutty flavour and nice earthy aroma will thrill your taste senses, and they’re also wonderfully healthy for you.

Classic Lentil Soup

Let’s get things off with a tried-and-true recipe that will bring back fond memories of cooking with your granny. No matter the season, this classic lentil soup will provide you warmth and nourishment.

Ingredients

• 1 cup of green or brown lentils, dry
• The ingredients needed are a large chopped onion, two minced garlic cloves, two sliced carrots, two stalks of celery, and one bay leaf.
• dried thyme, 1 teaspoon
• 6 cups of broth, either veggie or chicken
• An amount of salt and pepper according to personal preference
• Garnish with fresh parsley, if desired

Instructions

1. After rinsing, remove any stones or debris from the lentils.
2. Lightly coat a big saucepan with olive oil and sauté the garlic and onion until they release their aroma and become transparent.
3. Toss in the lentils, broth, celery, bay leaf, thyme, and carrots.
4. Finish with a pinch of pepper and salt.
5. Simmer, covered, for 30–40 minutes, or until lentils are soft, after bringing the ingredients to a boil.
6. Take off the bay leaf and, if you want a creamier soup, purée some of it with an immersion blender.
7. If necessary, adjust the spice.
8. Just before serving, sprinkle with fresh parsley.

Moroccan-Inspired Lentil Soup

Indulge in this Moroccan-Inspired Lentil Soup for a tasty adventure that will satisfy your cravings for something a bit more unique.

Ingredients

• 1 cup dried lentils
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (or more if you like it spicy)
• 4 cups vegetable or chicken broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lemon wedges for serving (optional)

Instructions

1. After rinsing, remove any stones or debris from the lentils.
2. To make the garlic and onion aromatic and translucent, sauté them in olive oil in a big saucepan or Dutch oven.
3. To release their aroma, roast the cumin, coriander, cinnamon, smoked paprika, and cayenne for approximately 30 seconds.
4. Include the lentils, broth, and tomato juice-drained dice. Finish with a pinch of pepper and salt.
5. Simmer, covered, for 30–40 minutes, or until lentils are soft, after bringing the ingredients to a boil.
6. You can make the soup creamier by puréeing some of it with an immersion blender if you want to.
7. Before serving, garnish with fresh cilantro and squeeze of lemon juice, and adjust spice as necessary.

Creamy Coconut Lentil Soup

For those who crave a rich, velvety texture, this Creamy Coconut Lentil Soup is sure to hit the spot. The combination of lentils and coconut milk creates a decadent, yet surprisingly light, soup that will leave you feeling indulged and satisfied.

Ingredients

• 1 cup dried lentils
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 4 cups vegetable or chicken broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions

1. After rinsing, remove any stones or debris from the lentils.
2. Once the garlic and onion are fragrant and translucent, sauté them in olive oil in a big saucepan.
3. To release their aroma, roast the turmeric, coriander, and cumin for around 30 seconds.
4. Ladle in the broth and lentils. Finish with a pinch of pepper and salt.
5. Simmer, covered, for 30–40 minutes, or until lentils are soft, after bringing the ingredients to a boil.
6. Simmer, stirring occasionally, for 5–10 minutes more to let the coconut milk and other flavours combine.
7. You can make the soup creamier by puréeing some of it with an immersion blender if you want to.
8. Serve with a squeeze of lime juice and fresh cilantro for garnish, adjusting seasoning to taste.

FAQ

Q: Can I use canned lentils instead of dried?

If you’re short on time, canned lentils are a great option. Given that canned lentils are pre-cooked, you may just adjust the cooking time and liquid proportions as needed.

Q: Can these soups be frozen?

Definitely! Freezing makes quick work of these lentil soups. Let them cool entirely before dividing them into portions that may be sealed in containers or frozen in bags, making sure to leave some space for growth. They have a three-month shelf life in the freezer.

Q: Can I make these soups vegan?

Of course! Vegans can enjoy these lentil soup recipes just as much by replacing the chicken broth with vegetable broth.

Q: Can I use other types of lentils?

Sure thing! Try using red, yellow, or black lentils, or whatever variety you choose. The soup will take on a little bit different taste and texture from one variety to the next.

Final Thoughts

These simple lentil soup recipes will quickly become household favourites, regardless of how much or how little experience you have with these healthy legumes. In addition to being tasty and cosy, they are highly adaptable, so you may make them exactly how you like them. The thick, hearty goodness of lentil soup will warm your spirit, so grab your pot and gather your ingredients.