Lentil Soup

Name: Lentil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 cups dried red lentils, rinsed; 2 tbsp olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 can canned diced tomatoes; 6 cups low-sodium vegetable broth; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 tsp ground turmeric; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 2 tbsp fresh lemon juice; 1/4 cup fresh parsley, chopped

A warmly spiced Mediterranean lentil soup simmered with tomatoes, carrots, and cumin until thick and nourishing. Finished with a squeeze of lemon, it's deeply satisfying and naturally vegan.

60 minEasyServes 6290 cal/serving

MediterraneanSoupStovetopVeganHigh FiberGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

2 cups dried red lentils, rinsed
2 tbsp olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 can canned diced tomatoes
6 cups low-sodium vegetable broth
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground turmeric
1 tsp salt
1/2 tsp black pepper, freshly ground
2 tbsp fresh lemon juice
1/4 cup fresh parsley, chopped

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook until softened, about 8 minutes.
2

Add 4 minced garlic cloves and cook 1 minute. Add 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, and 1/4 tsp ground turmeric and toast, stirring, for 30 seconds.
3

Add 2 cups rinsed dried red lentils, 1 can canned diced tomatoes, 6 cups low-sodium vegetable broth, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Bring to a boil.
4

Reduce heat, cover partially, and simmer until lentils are completely soft and soup has thickened, about 30 to 35 minutes.
5

Use an immersion blender to partially blend the soup for a creamier texture, leaving some whole lentils.
6

Stir in 2 tbsp fresh lemon juice and adjust seasoning.
7

Ladle into bowls and garnish with 1/4 cup chopped fresh parsley.

Questions

Can I make Lentil Soup ahead?

Yes, it takes well to being made ahead. Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Lentil Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.