Homemade Lentil Soup

This recipe for Homemade Lentil Soup is an Italian classic. It’s a delicious, warming vegetarian soup that’s perfect for lunch or dinner.

Come home to a warming bowlful of this filling, healthy Vegetarian Soup.

Don’t you just love a good soup?  I know I’ve posted a few soup recipes lately, but isn’t it that time of year?  I am the queen of soup.  I just love it.  I always have.

I don’t know why, but I especially like vegetarian soups.  Probably because I’m on a constant diet and they are both filling and healthy.  Not to mention delicious.  I’m a big fan of anything that’s full of flavor instead of guilt.

All Lentils Are Not Created Equal

There are many different types of lentils available, but don’t be fooled – each variety is different in taste, texture and cooking time.  Below is a short guide to help you along the way.

Brown and Green Lentils: Brown and green lentils are very similar.  They have a mild, earthy taste.  They are rich in antioxidants, iron, and magnesium.

Of all the lentil varieties, they take the longest to cook (about 45 minutes). but hold their shape well making them work well in both soups and salads.

Black Lentils: Black lentils are also known as Beluga lentils.  They are a hearty pulse with full bodies, early flavor.  They go well with other proteins or meaty vegetables like mushrooms.

They take about 25 minutes to cook.

Red and Yellow Lentils: Red and yellow lentils are sweeter and milder in flavor than other types of lentils.

You will often find Red and yellow lentils in Middle Eastern and Indian dishes. They tend to become quite soft when cooked down, so this variety is often used for thickening soups and stews.

They are a quick cook lentil only taking 15-20 minutes to cook.

Using either brown lentils or green lentils, this homemade soup is hearty, satisfying and simple to make.  It’s is great for supper or to pack for lunch.

It’s also easy to double the quantities and freeze half for later.  Win-win.

This healthy, hearty vegetarian soup is so delicious no one will even miss the meat!

How to Make Homemade Lentil Soup:

Start with soaking the lentils in boiling water in a large, heatproof bowl, and allow to sit for 15 minutes before draining.

In a large stockpot on medium heat, sauté chopped onions in the olive oil until translucent – about 10 minutes.  Add chopped garlic and cook another minute. Add celery and carrots and sauté for 5 more minutes.

Add chicken stock/vegetable stock, tomatoes, tomato paste, parsley, oregano, cumin, and lentils.

Cover and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes – 1 hour, or until the lentils and vegetables are cooked through.

Serve and enjoy!

My Homemade Lentil Soup is packed with nutritious ingredients and it’s sure to leave you wanting more! The lentils add both protein and fiber making it filling and satisfying!

Cook’s Tips:

• Lentil Soup often becomes quite thick during cooking or storing.  If it gets a bit too thick simply thin it out with a little water or stock.
• Use green or brown lentils: This lentil soup calls for traditional, easy to find brown or green lentils, but you can get colorful and use a mixture of both. 
• For extra protein and flavor, try cooking some bacon in the pan before adding the onions.

Can lentil soup be frozen? Yes, lentil soup freezes well.  Before freezing, allow the soup to cool (don’t leave to cool at room temperature over an hour to avoid harmful bacteria) and then portion the soup into freezer bags or freezer-safe containers.

To freeze soup in a freezer-safe container, fill an airtight container as much as possible (to avoid too much air being trapped), cover and freeze.

To freeze soups in a freezer bag: Fill the bag three quarters if the way full, force out as much air as possible before sealing and store flat in the freezer.

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Homemade Lentil Soup

This warming and budget-friendly vegetarian soup is an Italian classic.  Satisfying and simple to make, this homemade soup is a great dinner or leftover for lunch.

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Course: Soup

Cuisine: Italian

Keyword: homemade lentil soup, lentil soup, lentil soup recipe

Servings: 6 servings

Calories: 415kcal

Author: Erren Hart of Erren's Kitchen

Ingredients

• 2 tablespoons olive oil
• 1 pound green or brown lentils
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon oregano
• 1 teaspoon ground cumin
• 6 celery stalks, chopped
• 3 carrots, sliced
• 6 cups chicken or vegetable stock
• 1 (14 oz) can crushed or chopped tomatoes with juice
• 2 tablespoons tomato paste
• A good handful of fresh parsley, chopped
• salt and pepper to taste

Cups - Metric

Instructions

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes before draining.
• In a large stockpot on medium heat, sauté the onions in the olive oil until translucent - about 10 minutes.
• Add the garlic and cook another minute. Add the oregano, cumin, celery, and carrots and sauté for 5 more minutes.
• Add the chicken stock, tomatoes, tomato paste, parsley, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes - 1 hour, or until the lentils and vegetables are cooked through.
• Check for seasoning and serve.

Notes

• Lentil Soup often becomes quite thick during cooking or storing.  If it gets a bit too thick simply thin it out with a little water or stock.

Nutrition

Calories: 415kcal | Carbohydrates: 62g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 331mg | Potassium: 1233mg | Fiber: 25g | Sugar: 9g | Vitamin A: 5385IU | Vitamin C: 12.5mg | Calcium: 97mg | Iron: 6.8mg

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