Warm your soul with this hearty and filling lentil soup. A classic, thick soup packed with veggies. This lentil soup is incredibly easy to whip up and guarantees the best lentil soup recipe you’ll ever make!
Ingredients
2 c. (13-14 oz. or 375-400 g.) dried green or brown lentils
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1 tbsp olive oil
4 cloves garlic, (minced)
1 yellow onion, (chopped)
1 large carrot, (chopped)
1 stalk celery, (chopped (just over 1/2 c.)
3 large tomatoes (or 4 small tomatoes), (diced)
2 quarts (liters) or 8 c. low sodium chicken stock (or broth), (divided)
2 tsp vegetable stock powder (such as Vegeta) (or beef/chicken bullion powder)
1 tsp ground cumin
2 tsp paprika (sweet or mild (or 1 tsp smoky)
1 tbsp fresh chopped thyme (optional)
2 medium-sized potatoes, diced into 1” pieces, (preferably Yukon gold)
Salt and pepper, (to taste)
1/4 c. fresh parsley, (plus extra to garnish)
How to make the Best Lentil Soup
Step 1: In a large saucepan, heat the oil over low-medium heat. Once the oil is hot, add the onion and cook until transparent. Next, add the garlic and continue to cook for a minute more until aromatic. Then, add the carrot and celery. Cook for another 8 minutes until the veggies have softened. At this point, you can add any meats and cook until browned.
Step 2: In the pot, add the lentils and mix. Cook for a few minutes, stirring often. If needed, add extra 1 tbsp oil. Next, add the tomatoes and continue to cook until tender. Then, add the potatoes and cook for 4 to 5 minutes more.
Step 3: To the pot, whisk the rest of the ingredients except for the salt and pepper. Then, increase the heat and bring everything to a simmer, stirring often to keep the ingredients from sticking to the bottom.
Step 4: Adjust the heat to low once the soup has been simmering for about 2 to 3 minutes. Put the lid on and let everything simmer for an additional 40 to 50 minutes until the lentils and potatoes have softened, stirring often.
Step 5: Press down the soup for 3 to 4 minutes using a potato masher until you reached your desired thickness or consistency. Or use a blender and blend 2 to 3 quick pulses. To taste, season with salt and pepper. Before serving, garnish with a bit more parsley. Enjoy the lentil soup with garlic bread.
Ingredients
- 2 c. (13-14 oz. or 375-400 g.) dried green or brown lentils
- 1 tbsp olive oil
- 4 cloves garlic, (minced)
- 1 yellow onion, (chopped)
- 1 large carrot, (chopped)
- 1 stalk celery, (chopped (just over 1/2 c.)
- 3 large tomatoes (or 4 small tomatoes), (diced)
- 2 quarts (liters) or 8 c. low sodium chicken stock (or broth), (divided)
- 2 tsp vegetable stock powder (such as Vegeta) (or beef/chicken bullion powder)
- 1 tsp ground cumin
- 2 tsp paprika (sweet or mild (or 1 tsp smoky)
- 1 tbsp fresh chopped thyme (optional)
- 2 medium-sized potatoes, diced into 1” pieces, (preferably Yukon gold)
- Salt and pepper, (to taste)
- 1/4 c. fresh parsley, (plus extra to garnish)
Instructions
Step 1: In a large saucepan, heat the oil over low-medium heat. Once the oil is hot, add the onion and cook until transparent. Next, add the garlic and continue to cook for a minute more until aromatic. Then, add the carrot and celery. Cook for another 8 minutes until the veggies have softened. At this point, you can add any meats and cook until browned.
Step 2: In the pot, add the lentils and mix. Cook for a few minutes, stirring often. If needed, add extra 1 tbsp oil. Next, add the tomatoes and continue to cook until tender. Then, add the potatoes and cook for 4 to 5 minutes more.
Step 3: To the pot, whisk the rest of the ingredients except for the salt and pepper. Then, increase the heat and bring everything to a simmer, stirring often to keep the ingredients from sticking to the bottom.
Step 4: Adjust the heat to low once the soup has been simmering for about 2 to 3 minutes. Put the lid on and let everything simmer for an additional 40 to 50 minutes until the lentils and potatoes have softened, stirring often.
Step 5: Press down the soup for 3 to 4 minutes using a potato masher until you reached your desired thickness or consistency. Or use a blender and blend 2 to 3 quick pulses. To taste, season with salt and pepper. Before serving, garnish with a bit more parsley. Enjoy the lentil soup with garlic bread.
