In my kitchen, there’s nothing quite as comforting as a warm bowl of lentil soup. This quick and easy lentil soup not only warms your soul but is also incredibly nutritious and easy to whip up. After a long day, I often find solace in this hearty dish that combines simplicity with wholesome ingredients. Plus, it takes just about 30 minutes to make!
This soup stands out because of its rich flavors and satisfying texture. The earthy lentils meld beautifully with fragrant spices and fresh vegetables, making it perfect for any occasion—whether you need a weeknight meal or something to impress guests. Let’s dive into why you’ll love it and how to make your own!
Why you’ll love quick and easy lentil soup
- Quick to prepare—ready in about 30 minutes.
- Full of flavor from spices and fresh vegetables.
- Nutrient-rich, high in fiber and protein.
- Budget-friendly, with ingredients you likely have at home.
- Freezer-friendly for easy reheating.
What ingredients do I need for quick and easy lentil soup?
- 1 cup dried lentils
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 bay leaf
- 4 cups vegetable broth
- 1 splash of fresh lemon juice
- Salt and pepper to taste
- Olive oil for sautéing
Ingredient notes & swaps
- Lentils: Green or brown lentils work best for this recipe; red lentils will cook faster but change the texture.
- Vegetables: Feel free to use any seasonal veggies you have on hand.
- Broth: Swap vegetable broth for chicken broth for a non-vegetarian version.
How do I make quick and easy lentil soup step-by-step?
Start by sautéing your vegetables and spices in olive oil, then simmer everything together until the lentils are tender for a comforting bowl of goodness.
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery; sauté until they’re soft, about 5 minutes.
- Stir in the minced garlic, cumin, and paprika; cook for another minute until fragrant.
- Add the dried lentils, vegetable broth, and bay leaf.
- Bring to a boil, then reduce heat and let it simmer for 25-30 minutes, or until the lentils are tender.
- Remove the bay leaf; season with salt, pepper, and a splash of fresh lemon juice before serving.
Pro Tip: For added flavor, try sautéing the vegetables in the pot until they start to brown slightly. This caramelizes their natural sugars, enhancing the soup’s depth.
Visual doneness cues: You’ll know it’s ready when the lentils are tender and the aroma fills your kitchen with warmth.
How should I serve it?
Serve your lentil soup hot, garnished with fresh herbs like parsley or cilantro, and perhaps a drizzle of olive oil. It’s delicious with a slice of crusty bread or a side salad. For a heartier meal, consider pairing it with a grain like quinoa or brown rice.
Can I make it ahead? How do I store and reheat it?
Absolutely! This soup can be made ahead of time. Store it in the refrigerator for up to 5 days or freeze it for up to 3 months. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth to loosen it up as needed.
How do I fix common issues?
- Dry soup: Add more broth or water and simmer gently.
- Bland flavor: Boost with additional salt, pepper, or spices as desired.
- Soggy texture: If overcooked, reduce simmering time next time or add fresh veggies at the end.
What variations can I try?
Mix things up by adding chopped spinach, kale, or other greens for extra nutrition. You might also consider swapping in different spices like curry powder for a twist or adding diced tomatoes for added acidity.
FAQs
Can I use canned lentils instead of dried?
Yes! If using canned lentils, reduce the cooking time significantly as they are already cooked. Add them later in the cooking process.
Is this soup gluten-free?
Yes, it is naturally gluten-free, making it perfect for those with gluten sensitivities.
How thick should the soup be?
This soup can be easily adjusted to your desired thickness. For a thicker soup, simply let it simmer uncovered to reduce the liquid. For a thinner consistency, add more broth or water.
Quick and Easy Lentil Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery; sauté until soft, about 5 minutes.
- Stir in the minced garlic, cumin, and paprika; cook for another minute until fragrant.
- Add the dried lentils, vegetable broth, and bay leaf.
- Bring to a boil, then reduce heat and let it simmer for 25-30 minutes, or until the lentils are tender.
- Remove the bay leaf; season with salt, pepper, and a splash of fresh lemon juice before serving.