Lentil Soup Recipe

a bowl of soup with a spoon

According to the National Institute of Health (NIH), a heart-healthy diet includes vegetables, fruits, whole grains, fat-free or low-fat dairy, protein-rich foods, oils, and foods high in monounsaturated and polyunsaturated fats. There are various ways to incorporate protein-rich foods into your diet, including choosing legumes such as kidney beans and lentils.

My family knows it is lentil soup season as soon as the cold weather sets in. Versatile and nourishing, comforting and delicious, healthy and satisfying, lentil soup is a staple in our house throughout winter and often well into spring. Easy to make and even easier to modify based on taste preferences and what is in your fridge and pantry, lentil soup served with warm bread, cheese, and a salad can make a tasty meal.

Here is a recipe for lentil soup, adapted from Bob’s Red Mill, and with suggestions for variations:

Ingredients

Lentils 12 tbsp olive oil
1 cup diced onion
½ cup diced carrots
1 tsp salt
2 cups lentils (add more or less depending on how hearty you want the soup)
8 ounces canned diced tomatoes (more or less depending on taste)
48 ounces chicken broth
½ tsp ground cumin
¼ tsp black pepper
¼ tsp turmeric
1 bay leaf (or two leaves depending on taste)

Directions

  1. Heat oil in a soup pot over medium heat. Add diced onion, carrots, and spices.
  2. Sauté until soft, about 5 minutes.
  3. Rinse and drain lentils, then add lentils to the pot along with the diced tomatoes and chicken broth.
  4. Cover and bring to a boil — watch closely so it doesn’t boil over!
  5. Reduce heat to low and simmer until lentils are tender, about 25-30 minutes.
  6. Taste, add spices as you wish.
  7. Serve warm and enjoy!
  8. The soup keeps well in the fridge, covered, for approximately 5 days. 

Variations

Here are some variations for the soup — be creative and follow your taste buds!

  • The recipe uses yellow lentils, but you can use any type of lentils, including red or green lentils.
  • Use vegetable broth instead of chicken broth.
  • Cut up broccoli or cauliflower into bite-size pieces and add it to the other vegetables to sauté.
  • Add frozen peas and/or corn after you sauté the fresh vegetables.
  • Cut up ½ of a fresh lemon and squeeze the juices into the pot while the soup is simmering — or you can add lemon juice.
  • Like it spicy? Add a few shakes of hot sauce or jalapeno peppers to the pot.
  • When you add the broth, you can add ¼ cups of orzo or other small pasta, like ditalini, to the pot.
  • For optional spices, consider using ½ teaspoons paprika, smoked paprika, basil, fresh garlic (or minced garlic), or other spices you might have on hand. It is best to keep the number of spices used to 2-4 different kinds per batch. Get creative—switch up the different spices used each time you make the soup!
  • Serve with fresh parsley.

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