Can I use red lentils instead of brown or green?

Absolutely! Red lentils cook more quickly and break down more readily, creating a creamier, less textured soup. If using red lentils, reduce the cooking time to about 20-25 minutes and watch carefully to prevent overcooking.

How can I make this soup in a slow cooker?

This recipe adapts beautifully to a slow cooker. Sauté the vegetables as directed, then transfer everything to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the lentils are tender. Blend partially before serving.

Is this soup gluten-free?

Yes! All ingredients in this recipe are naturally gluten-free. Just be sure to check your vegetable broth label to confirm it doesn't contain any gluten additives if you have celiac disease or severe sensitivity.

My soup seems too thick. How can I adjust the consistency?

Lentils continue to absorb liquid as they sit, so it's normal for the soup to thicken over time. Simply add more vegetable broth or water when reheating until you reach your desired consistency. Adjust seasonings if needed after adding extra liquid.

Hearty Homemade Lentil Soup Recipe

Description

A comforting, nutrient-packed lentil soup that combines earthy lentils with aromatic vegetables and warm spices. This wholesome soup is perfect for chilly days, meal prep, or when you need a satisfying plant-based meal that’s both simple to prepare and deeply flavorful.

Ingredients

Units Scale

2 tablespoons olive oil
1 large white onion, finely chopped
2 carrots, chopped
2 celery stalks, chopped
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
14 ounces diced tomatoes
2 quarts vegetable broth
1 tablespoon apple cider vinegar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: Add the olive oil to a large 6-quart Dutch oven and heat over medium heat. Once hot, add the onion, carrot, celery, and salt and cook until the onions are translucent, approximately 6 to 7 minutes. This creates a flavorful base that will infuse the entire soup with depth and aroma.
Combine Ingredients: Add the lentils, tomatoes, broth, apple cider vinegar, coriander, cumin, garlic powder, and paprika to the Dutch oven and stir to combine. Increase the heat to high and bring just to a boil. This step incorporates all the key flavors while the acid from the vinegar helps balance the earthiness of the lentils.
Simmer Until Tender: Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. The slow cooking process allows the lentils to become perfectly tender while absorbing all the wonderful flavors from the broth and spices.
Blend to Desired Consistency: Using a stick blender, puree the soup to your preferred consistency. For a thick hearty texture, keep some of the lentils whole rather than pureeing completely. This step allows you to customize the texture based on your preference while creating a satisfying, substantial soup. Serve immediately or freeze.

Notes

This soup freezes exceptionally well for up to 3 months in airtight containers.
For added flavor, try garnishing with fresh herbs like cilantro or parsley.
The soup will thicken as it sits, so add additional broth when reheating if needed.
To increase protein, consider adding diced cooked chicken or a dollop of Greek yogurt when serving.
Lentils don’t require pre-soaking like other legumes, making this an easy last-minute meal option.

Nutrition

Serving Size: 1 cup
Calories: 230
Sugar: 4g
Sodium: 620mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 15g
Protein: 14g
Cholesterol: 0mg