The Absolute Best Lentil Soup Recipe

I love making The Absolute Best Lentil Soup because the vibrant medley of red lentils, olive oil, onion, garlic, carrots, celery, and tomatoes creates a truly enticing dish. In just 20 minutes, vegetable broth, water, cumin and a few select spices come together to form a hearty, balanced bowl of goodness.

I recently tried out The Absolute Best Lentil Soup recipe and I gotta say, it blew my mind. I started out with 2 teaspoons olive oil in my pot and quickly sautéed 1 diced yellow onion along with 3 minced garlic cloves until they got soft and fragrant.

Then I tossed in 2 chopped carrots and a few celery sticks along with 1 cup red lentils, all prepped and ready. The recipe calls for a can of diced tomatoes, vegetable broth, water, and even a bay leaf to add subtle depth.

I like how the cumin, salt and pepper bring the flavors together, making it a kind of clean yet spiced lentil soup recipe that stands out. Sometimes I even stir in a bit of heavy cream just for that extra creamy finish.

This recipe is super quick, taking only 20 minutes to cook. You really need to try it and see why it’s one of my favorite lentil recipes.

Why I Like this Recipe

I really like this recipe because:
1. I love how fast and easy it comes together, even on busy days.
2. I dig the hearty, comforting flavor that warms me right up.
3. I appreciate that it’s healthy yet still super satisfying.

Here’s how you can make a creamy, comforting lentil soup at home in a real simple way. It only takes about 20 minutes to cook which is great when you’re in a hurry. First, you start by heating some olive oil in a pot and sautéing chopped onions, carrots, and celery until they get soft. Then, you throw in some garlic for extra flavor and add red lentils, diced tomatoes with their juice, a bay leaf, and ground cumin. Once you give that a quick cook, you pour in the vegetable broth and water along with some salt and pepper. Bring it all to a boil then let it simmer until the lentils are tender. If you want, mix in some heavy cream or coconut milk to give the soup an even creamier taste. Finally, taste it, adjust the seasonings if needed, remove the bay leaf and serve hot. It’s really simple and tastes amazing!

Ingredients

• Red lentils: Packed with protein and fibre, they make the soup hearty and filling.
• Olive oil: Provides healthy fat; it helps fry veggies and adds rich, smooth flavor.
• Yellow onion: Adds sweetness and tang, enhancing layers of flavor in every spoonful.
• Diced tomatoes: They bring a slightly tangy, fresh acidity that lifts the soup’s heartiness.
• Vegetable broth: Bursting with umami, it binds flavors together for a well-rounded taste.
• Garlic: Provides a punchy zing and boosts the overall flavor profile of the soup.
• Carrots: They give a slight sweetness, vibrant color, and extra nutrients to the mix.

Ingredient Quantities

• 1 cup red lentils, rinsed and drained
• 2 teaspoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup water
• 1 bay leaf
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Optional: 1/2 cup heavy cream or coconut milk

How to Make this

1. Heat the olive oil in a large pot over medium heat and saute the diced onion, chopped carrots and celery until they soften up, about 5 minutes

2. Add minced garlic then stir it in for another minute

3. Mix in the red lentils, diced tomatoes (with their juice), bay leaf and ground cumin and let that cook for 2 minutes

4. Pour in the vegetable broth and water then add salt and pepper to taste

5. Bring the soup to a boil then lower the heat and let it simmer

6. Allow the soup to simmer for about 15 minutes until the lentils are tender

7. If you are using heavy cream or coconut milk, stir it in now and cook for an extra 2 minutes

8. Taste the soup and adjust the seasonings if needed then remove the bay leaf

9. Serve hot and enjoy your absolutely best lentil soup!

Equipment Needed

1. A large pot to heat and simmer all your ingredients
2. A sharp knife to dice the onion, carrots, celery and mince the garlic
3. A cutting board to safely chop your veggies
4. Measuring cups and spoons to accurately portion out the broth, water, lentils, and cream
5. A stirring spoon (wooden is ideal) to mix everything well
6. A can opener to open your diced tomatoes
7. A ladle for serving your soup once its done

FAQ

The Absolute Best Lentil Soup Recipe Substitutions and Variations

• For red lentils, you can swap them with green or brown lentils; just note they might need a longer cooking time.
• If you’re out of olive oil, try using vegetable oil or a bit of butter for a different kind of flavor.
• Instead of yellow onion, you can use white or red onion if that’s more available in your kitchen.
• If you don’t have vegetable broth, water mixed with a bouillon cube or broth concentrate works great.
• And if heavy cream or coconut milk isn’t handy, you can try using almond milk, but the taste might vary a bit.

Pro Tips

1. Make sure you saute the onions, carrots and celery long enough so they get a bit golden –that burn gives a sweeter flavor to the soup that really makes a difference.
2. Always remember to taste and adjust the seasonings while the soup simmer, coz sometimes the lentils can soak up more salt than you expect so you might need a little extra.
3. If you’re going to use heavy cream or coconut milk, stir it in at the very end and don’t let it boil too much or it might split and ruin the texture.
4. For a thicker soup, try mashing some of the lentils against the side of the pot with a spoon at the end –it gives the soup more body and a really nice consistency.