Lentil Soup

This hearty lentil soup is the ultimate comforting lunch for any day of the week. Made with tender lentils, fresh vegetables, and a rich blend of aromatic spices, this recipe is both filling and nutritious. Whether you’re looking for a quick weekday meal or a cozy weekend dish, this easy lentil soup recipe will warm you up from the inside out.

⏱Prep Time

10 minutes

⏱Cook Time

25 minutes

⏱Total Time

30 minutes

🥘 Servings

2 Serving

Ingredients

  • 1 cup red lentils, rinsed
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 medium tomatoes, chopped
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • Salt and black pepper (to taste)
  • Fresh parsley for garnish

🍽 Serving Suggestion

Serve the lentil soup hot with a slice of crusty bread or warm pita on the side. It also pairs beautifully with a simple green salad for a complete and balanced lunch.

Nutrition (Approximate)

Calories: 320 kcal        Protein: 18 g
Carbohydrates: 48g        Fat: 7 g

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 3 minutes until softened and translucent.
  3. Add the minced garlic, cumin, turmeric, and paprika and stir for 1 minute.
  4. Add the diced carrots and chopped tomatoes and cook for 3 more minutes.
  5. Add the rinsed lentils and pour in the vegetable broth.
  6. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
  7. Season with salt and black pepper to taste.
  8. Ladle into bowls, garnish with fresh parsley and a drizzle of olive oil, and serve hot.

⭐ Tips

  • Use red lentils for a creamier texture or green lentils for a chunkier soup
  • Add a squeeze of lemon juice before serving for a fresh citrusy kick
  • Keeps in the fridge for up to 4 days — great for meal prep
  • Blend half the soup with an immersion blender for a thicker consistency