What kind of lentils are best for soup?

For the best lentil soup, brown or green lentils are highly recommended. They hold their shape well during cooking, providing a satisfying texture without becoming mushy. Red lentils tend to break down more, which is great for pureed soups, but for a hearty, chunky soup, stick with brown or green.

Do I need to soak lentils before cooking?

No, you typically don't need to soak brown or green lentils before cooking. A thorough rinse under cold water is usually sufficient to remove any dust or debris. Soaking can sometimes lead to overly soft lentils in soup.

How long does homemade lentil soup last in the refrigerator?

Homemade lentil soup can be stored in an airtight container in the refrigerator for up to 4-5 days. Its flavors often deepen and improve with a day or two in the fridge, making it excellent for meal prepping.

Can I freeze lentil soup?

Absolutely! Lentil soup freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

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Ingredients

2 tbsp olive oil
1 large yellow onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried oregano
½ tsp ground cumin
1.5 cups brown or green lentils, rinsed
8 cups vegetable broth (or chicken broth)
1 (14.5 ounce) can diced tomatoes, undrained
1 bay leaf
1 tsp salt (or to taste)
½ tsp black pepper (or to taste)
2 tbsp fresh lemon juice
Fresh parsley or cilantro, for garnish (optional)

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Instructions

Step 1: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until vegetables soften and onion is translucent.
Step 2: Add 4 cloves of minced garlic and cook for 1 minute until fragrant. Stir in 2 tablespoons of tomato paste and cook for 2-3 minutes, stirring constantly, to develop its flavor.
Step 3: Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and ½ teaspoon of ground cumin. Cook for another minute until fragrant. Add 1.5 cups of rinsed lentils to the pot, stirring to coat them with the aromatic mixture.
Step 4: Pour in 8 cups of vegetable broth and 1 (14.5 ounce) can of diced tomatoes (undrained). Add 1 bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
Step 5: Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Stir in 2 tablespoons of fresh lemon juice. Serve hot, garnished with fresh parsley or cilantro if desired.

Notes

This soup tastes even better the next day! Adjust seasonings to your preference. For a thinner soup, add a splash more broth or water. You can mash a portion of the lentils for a creamier texture.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Cuisine: Mediterranean, American

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 8g
Sodium: 680mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 18g
Protein: 20g
Cholesterol: 0mg