Lentil Soup
Lentil Soup is easy to make, wholesome -- and vegan! Made with a blend of savory vegetables and fragrant spices, it only takes one pot and a little prep to serve up this comforting meal.
Lentil Soup is easy to make, wholesome — and vegan! Made with a blend of savory vegetables and fragrant spices, it only takes one pot and a little prep to serve up this comforting meal.
Enjoy a Bowl of Cozy Lentil Soup
Filled with flavor, protein, and hearty ingredients, this wholesome Lentil Soup is a delicious dinner recipe to keep on hand this fall!
It’s no secret that I love easy, cozy meals, and this Lentil Vegetable Soup recipe fits the bill. With just a few simple steps and a little simmer time, you can serve up some steaming bowls of soup for your family any night of the week.
Lentil Soup Ingredients
Olive Oil
Large White Onion
Carrots
Celery Stalks
Kosher Salt
Lentils
Diced Tomatoes
Vegetable Broth
Apple Cider Vinegar
Ground Coriander
Ground Cumin
Garlic Powder
Paprika
How To Make Lentil Soup
1. Sauté the onions, carrots, celery, and salt in a Dutch oven until the onions are translucent.
2. Toss in the lentils, tomatoes, broth, apple cider vinegar, and the remaining spices. Bring the soup to a boil, then reduce the heat and simmer.
3. Once the lentils are tender, use a stick blender to puree the soup to the desired consistency. I like to keep some of the lentils whole for a thick and hearty texture.
Toppings for Lentil Soup
A dollop of sour cream, shredded cheddar cheese, and bacon crumbles are all tasty garnishes to add to your bowl.
How To Freeze Lentil Soup
Let the lentil soup cool down a bit before freezing.
Write the Recipe Name and Date Made on 4 heavy-duty quart-sized freezer bags.
Fill the bags with the soup and remove any excess air. I find that using a Baggy Rack makes this process a lot easier! Lay the bags flat in the freezer, once frozen, you can stack them as desired.
Frozen stew is best enjoyed within 4 months, but is safe to eat indefinitely if stored at 0 degrees F.
To thaw soup, you can either transfer to the fridge and allow it to thaw overnight OR you can run the bag under hot water to loosen it from the sides of the bag and then transfer it to a saucepan to reheat.
More Delicious Soups and Stews
- Crock Pot Beef Stew – A wholesome family dinner!
- Hungarian Goulash – Loaded with beef, carrots, and potatoes!
- Zuppa Toscana Soup Recipe – The ultimate copycat recipe for everyone’s favorite Olive Garden soup!
- Sweet Potato Soup – Made right on the stovetop with just 20 minutes of prep!
- Slow Cooker Chicken Tortilla Soup – Filled with the bold flavor of garlic and cayenne!
Steps
Add the olive oil to a large 6-quart Dutch oven and heat over medium heat. Once hot, add the onion, carrot, celery, and salt and cook until the onions are translucent, approximately 6 to 7 minutes.
Add the lentils, tomatoes, broth, apple cider vinegar, coriander, cumin, garlic powder, and paprika to the Dutch oven and stir to combine. Increase the heat to high and bring just to a boil.
Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
Using a stick blender to puree the soup to your preferred consistency, I like to keep some of the lentils whole for a thick hearty texture. Serve immediately or freeze*
Nutrition
- Calories213
- Carbs33g
- Protein12g
- Fat3g
- Fiber14g
- Sugar4g
- Sodium1244mg
Estimates per serving, when a serving size is listed.
