- 1/4 cup extra virgin olive oil
- 1 Medium Chopped onionYellow or White onion
- 2 peel and sliced Carrots
- 4 Garlic,Pressed or minimized Cloves
- 2 Tbsp ground cumin
- 1 Tbsp curry powder
- 1/2 Tbsp dried thyme
- 1 large can (28 ounces) of powdered tomatoes, lightly dried Tomatoes
- 1 cup brown or green lentils, lift and clean Lentils
- 4 cups Vegetable Broth
- 2 cups water
- 1 tbsp Saltmore to taste
- Pinch of red pepper flakes Red Pepper
- Fresh black pepper, to taste Black Pepper
- 1 to 2 tablespoons of lemon juice for taste lemon juice(1 to 1 medium lemon)
Healthy Lentil Soup Recipe
This lentil soup recipe is full of amazing flavors, it’s made with all kinds of healthy ingredients, it’s naturally vegan and gluten-free, and it’s surprisingly satisfying and delicious. Instructions include a timer, instant pot, and crockpot (slow cooker).
This lentil soup recipe was a long time coming! Over the years, I prepared some lentil soup that has never been light on this website. No vegetarian food blog would be complete without proper lentil soup, however, so I completed one of my tasks.
here it is. My lentil soup is mostly made with pantry ingredients but contains the essence of charming green and bright, fresh flavored lemons. It has some of my favorite spices and plenty of fresh black pepper. In fact, it is the best soup of lentils I have had.
The original title of this recipe was “Delicious Spicy Vegan Lentil Soup“, which is true, but mouthwatering. With over five hundred five-star reviews, I think it’s safe to say it’s the best lentil soup. Period.
Whether you want to lighten your meal or warm up with a steaming bowl of soup, this healthy recipe of lentils is for you! This is one of my all-time favorites and I hope it becomes an important place in your kitchen too.
Soup of lentils – Made Delicious!
Lentil soup recipe vegan is probably the least sexy sounding soup on the planet. At least, regular readers in my world know that I’m about big flavors. But you know what? An excellent recipe for lentil soup is not to stop eating. You will go back for a second and a third, then you will take it to the big tub to work at lunch and happily eat it again to eat.
Lentil soup is good for you!
If you are wondering if lentil soup is good for you, the answer is yes! Pulses are nutritious, rich in minerals, low in protein, fat, high in fiber (digestive health). They are a fantastic vegetarian source of protein, which contains about 25% of the calories in lentils that are attributed to protein.
Lentils are a carbohydrate, but they are slowly burning which means that they keep you full for longer. Studies have also shown that lentils are good for heart health.
An added benefit is that they are low in calories with 116 calories in 1 cup of cooked lentils (which is the amount per serving of lentil soup).
I start my soup on low heat for about 10 minutes, frying in onions, garlic, carrots, and celery. Take your time here – the less heat, the more you take, the better the flavor of the soup!
Then add everything except lemons. Give it a mix, then boil until the lentils are soft (but not mushy!).
The soup of the lentils is slightly thickened by tossing the soup slightly. The blender stick is quick and easy to use, but if you don’t have one, just move some to a blender then add it back.
And the perfect finishing touches – a bit of lemon zest and drizzle. The hint of longing and freshness from the juice just jazz the soup and take it to the next level!
Do this before serving in pots or in individual bowls.
The lentil soup will easily be kept in the fridge for 5 days, making it ideal for weekend cooking and weekend service. And it also freezes 100% perfectly for 3 months – even longer!
Whenever I make lentil soup, I always wonder why I don’t make it often. It is healthy, filling, extremely economical, of course, versatile frozen and it is serious. For dunking, it is not optional to serve it with some kind of hot bread. This is an integral part of the lentil soup experience.
But it’s optional whether you bread the bread with butter, or grill it with cheese!
Heat the olive oil in a large Dutch oven or pot over medium heat. The fourth cup of olive oil may seem like a lot, but it adds a lovely richness and charm to this nutritious soup.
Once the oil is glowing, add the chopped onions and carrots in it and continue to cook, until the onions are soft and clear about 5 minutes.
Add garlic, cumin, salmon powder and thyme. Cook for about 30 seconds, stirring constantly, until fragrant. Put the leftover tomatoes and cook for a few more minutes, often to enhance its taste.
Put lentils, broth, and water. Add 1 teaspoon salt and a pinch of red pepper flakes to it. Season generous with black pepper on fresh ground. Increase the heat and boil the mixture, then cover the pot partially and reduce the heat to maintain the lighter heat. Bake for 25 to 30 minutes, or until the lentils are soft but still retain their shape.
Transfer 2 cups of soup to a blender. Tie the lid securely, protect your hand from the tea towel placed over the lid with steam, and clean the soup until smooth. Return the cleaned soup to the pot. (Or, use an immersion blender to attach a portion of the soup.)
Add the chopped vegetables and cook for another 5 minutes, or until the greens are your choice. Remove the pot from the heat and stir in 1 teaspoon of lemon juice. Season with more salt, pepper and/or lemon juice to taste and season until the flavor really sings. For a spicier soup, give another pinch of red pepper flakes.
Offer when hot. The leftovers will keep well in the refrigerator for about 4 to 4 days or can be frozen for several months (only defrost before serving).