You'll love this easy Lentil Soup! It's ready in no time - no soaking lentils, and has a delicious flavor with tons of nutrients!
This light, hearty soup is perfect anytime of the year, but it's particularly good in the middle of the winter, when you've had too many creamy soups and need to push back on the fat.
You'll love this recipe!
- Quick and easy - lentils don't require soaking; soup is ready in about 40-minutes!
- Heart healthy - Lentils are legumes, which are naturally vegan, low-fat, low-cholesterol, low-fat and gluten-free
- Affordable - this hearty soup makes about 8 cups for less than $10
- Flavorful - the carrots, bay leaves and nutmeg give this soup a delicious flavor! A little sweetness from the carrots with a nice savory addition from the bay leaves and nutmeg
Here's what you'll need:
I forgot to include the bay leaves and nutmeg in the picture! You can use chicken broth if you don't have vegetable. As for the tomatoes, I've used both diced and crushed and they both work well.
Here's how to make it:
Super simple! Combine carrots, onion and celery in stockpot with a little oil; add broth, tomatoes and bay leaf
Bring the soup to a boil so the carrots will get tender. Once they're semi-soft, turn the heat to medium-high and add the lentils. Cook for 25-30 minutes and serve.
Add tomatoes and chicken broth..toss in the bay leaves..
Add in the lentils; allow to cook on medium until they're tender; remove bay leaves and enjoy!
What color lentils do I use?
There are three types of lentils: brown, red and green. This recipe uses brown lentils, which have a mild flavor and are most common.
Red lentils, commonly found in curries, are the sweetest tasting. Green lentils are a bit more peppery and require more cooking time.
Can I make this in a slow cooker?
If you want to make this recipe in a slow cooker, use green lentils. They work best in slow cookers and salads because they tend to hold their shape.
Keep in mind, green lentils have a bit of peppery flavor to them, so you may need to adjust your seasonings.
Brown and red lentils do not work well in slow cookers-they turn to mush.
Lentils absorb liquid:
You may need to add a little more water or broth during the cooking process as lentils absorb liquid. This applies to both stovetop and slow cooker methods.
Reheating and storage:
Store in the refrigerator up to 3 days or in the freezer for up to 3 months. Lentil soup thickens upon storage; you may need to add more water. Reheat on stovetop for best results.
What to serve with it:
You can serve this easy lentil soup as an appetizer, side dish or entrée. I usually just serve it with a side of homemade cornbread
It also pairs well with fish - salmon, baked tilapia or salmon croquettes !
If you're looking for a light meal, try it with a slice of Spinach Feta pie (Spanakopita)!
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If you make this recipe, please leave a rating and comment below! I love to hear from you!
- 2 cups lentils
- 1 cup yellow onion chopped
- 2 cups carrots sliced ,(about 3 large carrots)
- ½ cup celery (about 2 stalks) chopped,(about 2 stalks)
- 2 tablespoons olive oil
- 28 ounces tomatoes diced with juice or crushed
- 32 ounces broth chicken or vegetable
- 3 bay leaves
- ½ teaspoon nutmeg
- salt and pepper to taste
- In a dutch oven, add oil, onion, carrot and celery; cook on medium-high until onions are translucent (5-8 minutes)
- Add tomatoes (with their juice), broth and bay leaves; bring to boil; cook 10-15 minutes, or until carrots are tender
- Reduce heat to low; add lentils; cover and let simmer about 25 minutes, till lentils are tender
- Remove bay leaves prior to serving
- Lentils do not need to be soaked--just rinsed prior to adding them to the liquid
- Lentils absorb liquid, so check on them occasionally; you may need to add more broth or water
- If you want to heighten the nutrition of lentil soup, add 3 cups of chopped kale about 5 minutes before serving