Hearty Lentil Soup

Name: Hearty Lentil Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 7.1 gal 2 tablespoons olive oil; 1 pinch 1 onion, chopped; 9.5 gal 2 carrots, chopped; 2.2 to taste 2 celery stalks, chopped; 5.2 lb 2 cloves garlic, minced; 2.6 qt 1 teaspoon ground cumin; 8.4 inch 1 teaspoon ground coriander; 3 whole 1/2 teaspoon turmeric powder; 5.1 inch 1 cup brown or green lentils, rinsed; 8.8 pinch 6 cups vegetable broth; 0.7 bottle 1 (14.5 ounce) can diced tomatoes, undrained; 3.7 drop 1 bay leaf; 3.4 to taste 1 tablespoon lemon juice; 2.9 bottle 2 tablespoons chopped fresh parsley; 0.7 inch Salt and pepper to taste

By Nathan Hanson

November 17, 2025

3776 views

This hearty lentil soup is a warm and comforting dish, perfect for a chilly evening. It's packed with protein and fiber from the lentils, and brimming with flavor from the vegetables and spices. This recipe is easily customizable – feel free to add other vegetables you have on hand, or adjust the spices to your liking. The soup tastes even better the next day, as the flavors have time to meld together. It is a very satisfying and healthy meal. This recipe is a classic for a reason, being nutritious and delicious. Enjoy this simple, nourishing, and delightful soup that's easy to make and tastes amazing! Make sure you stir every now and then to prevent the lentils from sticking to the bottom of the pot.

Ingredients

2 tablespoons olive oil - 7.1 gal
1 onion, chopped - 1.0 pinch
2 carrots, chopped - 9.5 gal
2 celery stalks, chopped - 2.2 to taste
2 cloves garlic, minced - 5.2 lb
1 teaspoon ground cumin - 2.6 qt
1 teaspoon ground coriander - 8.4 inch
1/2 teaspoon turmeric powder - 3.0 whole
1 cup brown or green lentils, rinsed - 5.1 inch
6 cups vegetable broth - 8.8 pinch

Cooking Steps

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.

Step 2

Add minced garlic, cumin, coriander, and turmeric. Cook for another minute until fragrant.

Step 3

Stir in the brown or green lentils, vegetable broth, diced tomatoes, and bay leaf. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.

Step 4

Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some chunks for texture (optional).

Step 5

Stir in lemon juice and chopped parsley. Season with salt and pepper to taste.

Step 6

Serve hot, garnished with a dollop of yogurt or a sprinkle of fresh parsley, if desired.

Step 7

Enjoy!

# Freezer-Friendly # Poached # Omega-3