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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 lentil soup recipe is a quick and delicious way to enjoy a hearty and healthy meal in under 40 minutes. It's packed with flavor and perfect for a weeknight dinner.
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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
  • 6 cups vegetable broth
  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 2 medium celery stalks chopped
  • 3 medium garlic cloves minced
  • 1 14.5 oz can canned diced tomatoes undrained
  • 1 tsp ground cumin
  • 0.5 tsp turmeric powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil

Equipment

  • fine-mesh sieve
  • large pot
  • Dutch oven
  • immersion blender

Method
 

Instructions
  1. Rinse the red lentils thoroughly under cold water using a fine-mesh sieve, then set them aside.
  2. Heat olive oil in a large pot or Dutch oven over medium heat, then add the chopped onion, carrots, and celery.
  3. Sauté the vegetables for 5-7 minutes until they soften, stirring occasionally to prevent sticking.
  4. Stir in the minced garlic, ground cumin, and turmeric powder, cooking for another minute until fragrant.
  5. Add the rinsed lentils, vegetable broth, and diced tomatoes (undrained) to the pot.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes.
  7. Cook until the lentils are tender and the soup has thickened, stirring occasionally to prevent sticking.
  8. Season the soup with salt and black pepper to taste, adjusting as needed.
  9. For a creamier soup, use an immersion blender to partially blend a portion of the soup.
  10. Serve the lentil soup hot, garnished with fresh herbs like parsley or cilantro, if desired.

Notes

This soup is even better the next day as the flavors meld together. You can also add a squeeze of lemon juice at the end for brightness.