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A bowl of hearty lentil soup with herbs

Quick way to grow the best Lentil Soup in under 40 minutes. Lentil Soup

This recipe provides a quick and delicious way to make lentil soup in under 40 minutes. It's perfect for a weeknight meal and packed with flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 onion chopped
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 2 garlic cloves minced
  • 14.5 oz canned diced tomatoes
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 0.5 tsp turmeric
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Fine-mesh sieve
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Ladle
  • Immersion blender (optional)

Method
 

Instructions
  1. Rinse the red lentils thoroughly under cold water using a fine-mesh sieve, then set them aside.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat, then add the chopped onion, carrot, and celery, cooking for 5-7 minutes until softened.
  3. Stir in the minced garlic, cumin, and turmeric, and cook for another minute until fragrant.
  4. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot, bringing the mixture to a boil.
  5. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender.
  6. Season the soup with salt and black pepper to taste, and if desired, use an immersion blender to partially blend a portion of the soup for a creamier texture.
  7. Ladle the hot lentil soup into bowls and garnish with fresh chopped parsley before serving.

Notes

For extra flavor, you can add a bay leaf during simmering and remove it before serving. Adjust the consistency of the soup by adding more broth if you prefer a thinner soup. This soup freezes well for future meals.