Lentil Soup Recipe

Name: Lentil Soup Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4
Cuisine: American
Ingredients: 5.3 cups Water; 0.66 regular can Crushed Tomatoes; 1.3 cups Dry Lentils; 0.66 Medium Onion; 1.3 Medium Carrots; 1.3 Medium Stalks Celery; 2.33 tablespoons Olive Oil; 1.3 tablespoons Vinegar; A little Spinach; 1.3 cloves Garlic; 0.66 teaspoon Dried Oregano; 0.66 teaspoon Dried Basil; 1 Bay Leaf; Salt and Black Pepper

Recipes > American Recipes > American Soup Recipes

Photo: Uncut Recipes

Hey there, soup lovers! Do you ever crave a comforting bowl of soup that's hearty, nutritious, and full of flavor? Look no further than this delicious Lentil Soup recipe!

Picture this: a warm, fragrant bowl of soup filled with tender lentils, juicy tomatoes, and fresh veggies like carrots, celery, and spinach. The perfect balance of tangy and savory flavors, thanks to a touch of vinegar, garlic, and herbs like oregano and basil.

And the best part? This recipe is easy to follow, so even if you're a beginner cook, you can impress your family and friends with your soup-making skills. Just follow the step-by-step instructions, and before you know it, you'll be enjoying a piping hot bowl of this cozy soup.

So why not give this Lentil Soup a try? It's perfect for a chilly day or a cozy night in, and it's sure to warm your heart and soul. Get ready to fall in love with this tasty soup recipe!

INGREDIENTS:

Lentils are a crucial ingredient for any lentil soup recipe, and choosing the right kind is important to ensure the best flavor and texture for your dish. Lentils come in various varieties, including green, brown, red, yellow, and black.

For this recipe, we recommend using dry lentils, as they hold up better in soup and absorb the flavors of the other ingredients more effectively. Green or brown lentils are great options as they retain their shape and texture well, and have a slightly nutty flavor. Red lentils, on the other hand, tend to break down more easily and create a creamier consistency, so they can be a good choice if you want a smoother soup.

When selecting lentils, make sure to inspect them for any signs of damage or debris, such as small stones or twigs. Additionally, it's always a good idea to rinse the lentils thoroughly before cooking to remove any excess dirt or dust.

If you're unable to find dry lentils or prefer to use canned lentils instead, make sure to drain and rinse them well before adding them to the soup. And remember, if you want a creamier soup, you can always blend some of the lentils with a hand blender or food processor before adding them back into the pot.

MAIN STEPS:

When making this lentil soup, it's important to be mindful of a few things to ensure the best results. Firstly, be sure to use dry lentils as opposed to canned, as they will hold their shape and texture better when cooked.

Additionally, make sure to simmer the soup for at least an hour to allow the flavors to fully develop and the lentils to cook to perfection. Also, take care when chopping the vegetables to ensure even cooking and tenderness.

Lastly, taste the soup and adjust the seasoning as needed to bring out the best flavors. By paying attention to these details, you'll end up with a hearty and delicious soup that's sure to satisfy.

SERVED WITH:

Lentil soup is a versatile dish that can be paired with a variety of other dishes from different countries. Here are 10 dishes from around the world that would go well with this Lentil Soup recipe:

Greek Salad: A refreshing salad made with cucumbers, tomatoes, onions, feta cheese, and olives dressed in olive oil and vinegar. This dish originates from Greece and is a perfect side dish to balance the heartiness of the soup.

Naan Bread: A traditional Indian bread made with flour, yeast, salt, and water. This bread is perfect for soaking up the soup and savoring the flavors.

Falafel: A Middle Eastern dish made from ground chickpeas and spices, shaped into balls or patties, and fried until crispy. Falafel would make a great starter to the lentil soup.

Tabbouleh: A Lebanese salad made with parsley, mint, tomatoes, onions, bulgur wheat, lemon juice, and olive oil. This refreshing salad would pair perfectly with the lentil soup.

Sourdough Bread: A crusty bread with a tangy flavor that would be perfect for dipping into the soup.

Hummus: A dip made from chickpeas, tahini, lemon juice, and garlic. This Middle Eastern dish would be a perfect starter to serve with the lentil soup.

Lamb Tagine: A Moroccan stew made with lamb, vegetables, and spices like cinnamon, cumin, and turmeric. This dish would make a perfect main course to serve with the lentil soup.

Baklava: A sweet dessert made with layers of phyllo pastry, honey, and nuts. This Middle Eastern dessert would be a perfect end to a meal that starts with the lentil soup.

Mint Tea: A traditional Moroccan tea made with fresh mint leaves, green tea, and sugar. This refreshing beverage would be a perfect match for the flavors of the lentil soup.

ALTERNATIVES:

Looking for a change from the traditional Lentil Soup Recipe? No problem! Here are 10 alternative dishes to try that incorporate some of the same ingredients:

Mujadara: A Middle Eastern dish made with lentils, rice, and caramelized onions. It's often served with yogurt and salad.

Lentil Salad: A refreshing salad made with cooked lentils, diced vegetables, and a light dressing.

Samosas: An Indian appetizer filled with spiced lentils and vegetables, wrapped in pastry and fried until crispy.

Lentil Stew: A hearty and comforting stew made with lentils, vegetables, and aromatic spices.

Shakshuka: A Middle Eastern breakfast dish made with eggs poached in a spiced tomato sauce that includes lentils.

Lentil Burgers: A vegetarian alternative to meat burgers made with cooked lentils, breadcrumbs, and spices.

Dal Makhani: An Indian dish made with creamy lentils, tomatoes, and spices, often served with rice and naan bread.

Lentil Shepherd's Pie: A vegetarian version of the classic British dish, made with lentils instead of meat and topped with mashed potatoes.

Lentil and Vegetable Stir Fry: A quick and easy stir fry made with lentils, vegetables, and a soy sauce-based sauce.

Lentil Tacos: A Mexican-inspired dish made with spiced lentils, salsa, and avocado, served in a tortilla.

HISTORY:

Lentil soup has played a significant role in many cultures throughout history, often being used as a dietary staple during times of hardship or famine. In ancient times, lentil soup was a common meal among peasants, as it was inexpensive to make and provided a good source of protein and other nutrients.

One well-known legend surrounding lentil soup comes from the biblical story of Esau and Jacob. According to the story, Esau was so hungry that he sold his birthright to his brother Jacob in exchange for a bowl of lentil soup. This tale speaks to the enduring popularity and importance of lentil soup as a nourishing and filling meal.

Today, lentil soup remains a beloved dish around the world, with many variations based on regional and cultural preferences. In some countries, such as Egypt, lentil soup is often served during Ramadan as a traditional dish. In India, lentil soup is known as dal, and is often seasoned with a variety of spices and herbs.

TIPS:

- Sauté the vegetables: Sautéing the onions, carrots, and celery in olive oil until they are tender and well-combined can add depth and flavor to the soup.

- Use aromatics: Aromatics like garlic, bay leaf, oregano, and basil can add a burst of flavor to the soup. Toasting the spices before adding them can also enhance their flavor.

- Soak the lentils: Soaking the lentils before cooking them can help reduce cooking time and make them more digestible.

- Simmer the soup for at least an hour: Lentil soup benefits from long, slow cooking that allows the flavors to develop. Simmering the soup for at least an hour can help ensure that the lentils are cooked to perfection and the flavors are well-combined.

- Use a blender: Blending some or all of the soup can create a smooth and creamy texture that is especially comforting on a cold day.

Recipe Information

Skill Level	Time 1h 40 Minutes
Price	Serves 4 People
Healthiness	Nutritional Information
Ratings (Add Rating & Review)	Reviews 18 Reviews

Ingredients:

Conversions and Servings:

315g Water

66.5g Crushed Tomatoes

66.5g Dry Lentils

0.15 Medium Onion
( about 13g - Chopped )

0.33 Medium Carrots
( about 20g - Diced )

0.33 Medium Stalk Celery
( about 16g - Chopped )

8.8g Olive Oil

4.8g Vinegar

2.5g Spinach
( rinsed and thinly sliced )

0.33 cloves Garlic
( minced )

0.18g Dried Oregano

0.11g Dried Basil

Half Bay Leaf

Salt and Black Pepper
( to taste )

629g Water

133g Crushed Tomatoes

133g Dry Lentils

0.33 Medium Onion
( about 26g - Chopped )

0.66 Medium Carrots
( about 40g - Diced )

0.66 Medium Stalk Celery
( about 33g - Chopped )

17.6g Olive Oil

9.6g Vinegar

5g Spinach
( rinsed and thinly sliced )

0.66 cloves Garlic
( minced )

0.36g Dried Oregano

0.23g Dried Basil

Half Bay Leaf

Salt and Black Pepper
( to taste )

944g Water

200g Crushed Tomatoes

200g Dry Lentils

0.5 Medium Onion
( about 40g - Chopped )

1 Medium Carrots
( about 60g - Diced )

1 Medium Stalk Celery
( about 50g - Chopped )

26.5g Olive Oil

14.4g Vinegar

7.5g Spinach
( rinsed and thinly sliced )

1 cloves Garlic
( minced )

0.55g Dried Oregano

0.35g Dried Basil

1 Bay Leaf

Salt and Black Pepper
( to taste )

1258g Water

266g Crushed Tomatoes

266g Dry Lentils

0.66 Medium Onion
( about 52g - Chopped )

1.25 Medium Carrots
( about 75g - Diced )

1.25 Medium Stalks Celery
( about 75g - Chopped )

35g Olive Oil

19g Vinegar

10g Spinach
( rinsed and thinly sliced )

1.25 cloves Garlic
( minced )

0.72g Dried Oregano

0.46g Dried Basil

1 Bay Leaf

Salt and Black Pepper
( to taste )

1575g Water

332.5g Crushed Tomatoes

332.5g Dry Lentils

0.75 Medium Onion
( about 67g - Chopped )

1.65 Medium Carrots
( about 99g - Diced )

1.65 Medium Stalks Celery
( about 83g - Chopped )

44g Olive Oil

24g Vinegar

12.5g Spinach
( rinsed and thinly sliced )

1.65 cloves Garlic
( minced )

0.9g Dried Oregano

0.55g Dried Basil

1 Bay Leaf

Salt and Black Pepper ( to taste )

1888g Water

400g Crushed Tomatoes

400g Dry Lentils

1 Medium Onion
( about 80g - Chopped )

2 Medium Carrots
( about 120g - Diced )

2 Medium Stalks Celery
( about 100g - Chopped )

53g Olive Oil

28.8g Vinegar

15g Spinach
( rinsed and thinly sliced )

2 cloves Garlic
( minced )

1.1g Dried Oregano

0.71g Dried Basil

1 Bay Leaf

Salt and Black Pepper
( to taste )

2500g Water

532g Crushed Tomatoes

532g Dry Lentils

1.3 Medium Onion
( about 104g - Chopped )

2.5 Medium Carrots
( about 150g - Diced )

2.5 Medium Stalks Celery
( about 125g - Chopped )

70g Olive Oil

38g Vinegar

20g Spinach
( rinsed and thinly sliced )

2.5 cloves Garlic
( minced )

1.44g Dried Oregano

0.92g Dried Basil

2 Bay Leaf

Salt and Black Pepper
( to taste )

11.11oz Water

2.34oz Crushed Tomatoes

2.34oz Dry Lentils

0.15 Medium Onion
( about 0.45oz - Chopped )

0.33 Medium Carrots
( about 0.79 - Diced )

0.33 Medium Stalk Celery
( about 0.56oz - Chopped )

0.31oz Olive Oil

0.16oz Vinegar

0.08oz Spinach
( rinsed and thinly sliced )

0.33 cloves Garlic
( minced )

0.006oz Dried Oregano

0.003oz Dried Basil

Half Bay Leaf

Salt and Black Pepper
( to taste )

1.38lb Water

4.69oz Crushed Tomatoes

4.69oz Dry Lentils

0.33 Medium Onion
( about 0.91oz - Chopped )

0.66 Medium Carrots
( about 1.41oz - Diced )

0.66 Medium Stalk Celery
( about 1.16oz - Chopped )

0.62oz Olive Oil

0.02oz Vinegar

0.17oz Spinach
( rinsed and thinly sliced )

0.66 cloves Garlic
( minced )

0.01oz Dried Oregano

0.008oz Dried Basil

Half Bay Leaf

Salt and Black Pepper
( to taste )

2lb Water

7.05oz Crushed Tomatoes

7.05oz Dry Lentils

0.5 Medium Onion
( about 1.41oz - Chopped )

1 Medium Carrots
( about 2.11oz - Diced )

1 Medium Stalk Celery
( about 1.76oz - Chopped )

0.93oz Olive Oil

0.50oz Vinegar

0.26oz Spinach
( rinsed and thinly sliced )

1 cloves Garlic
( minced )

0.01oz Dried Oregano

0.01oz Dried Basil

1 Bay Leaf

Salt and Black Pepper
( to taste )

2.77lb Water

9.38oz Crushed Tomatoes

9.38oz Dry Lentils

0.66 Medium Onion
( about 1.83oz - Chopped )

1.25 Medium Carrots
( about 2.64oz - Diced )

1.25 Medium Stalks Celery
( about 2.64oz - Chopped )

1.23oz Olive Oil

0.67oz Vinegar

0.35oz Spinach
( rinsed and thinly sliced )

1.25 cloves Garlic
( minced )

0.02oz Dried Oregano

0.01oz Dried Basil

1 Bay Leaf

Salt and Black Pepper
( to taste )

3.4lb Water

11.72oz Crushed Tomatoes

11.72oz Dry Lentils

0.75 Medium Onion
( about 2.36oz - Chopped )

1.65 Medium Carrots
( about 3.49oz - Diced )

1.65 Medium Stalks Celery
( about 2.92oz - Chopped )

1.55oz Olive Oil

0.84oz Vinegar

0.44oz Spinach
( rinsed and thinly sliced )

1.65 cloves Garlic
( minced )

0.03oz Dried Oregano

0.01oz Dried Basil

1 Bay Leaf

Salt and Black Pepper
( to taste )

4.1lb Water

14.10oz Crushed Tomatoes

14.10oz Dry Lentils

1 Medium Onion
( about 2.82oz - Chopped )

2 Medium Carrots
( about 4.23oz - Diced )

2 Medium Stalks Celery
( about 3.52oz - Chopped )

1.86oz Olive Oil

1.01oz Vinegar

0.52oz Spinach
( rinsed and thinly sliced )

2 cloves Garlic
( minced )

0.03oz Dried Oregano

0.02oz Dried Basil

1 Bay Leaf

Salt and Black Pepper
( to taste )

5.51lb Water

1.17lb Crushed Tomatoes

1.17lb Dry Lentils

1.3 Medium Onion
( about 3.66oz - Chopped )

2.5 Medium Carrots
( about 5.29oz - Diced )

2.5 Medium Stalks Celery
( about 4.40oz - Chopped )

2.46oz Olive Oil

1.34oz Vinegar

0.70oz Spinach
( rinsed and thinly sliced )

2.5 cloves Garlic
( minced )

0.05oz Dried Oregano

0.03oz Dried Basil

2 Bay Leaf

Salt and Black Pepper
( to taste )

1.33 cups Water

3 tablespoons can Crushed Tomatoes

0.33 cups Dry Lentils

1.5 tablespoons Medium Onion

1.5 tablespoons Medium Carrot

1.5 tablespoons Medium Stalk Celery

0.5 tablespoon Olive Oil

0.33 tablespoon Vinegar

A little Spinach
( rinsed and thinly sliced )

0.33 clove Garlic
( minced )

Dried Oregano
( to taste )

Dried Basil
( to taste )

Half Bay Leaf

Salt and Black Pepper
( to taste )

2.66 cups Water

0.33 regular can Crushed Tomatoes

0.66 cups Dry Lentils

0.33 Medium Onion

0.66 Medium Carrot

0.66 Medium Stalk Celery

1.16 tablespoons Olive Oil

0.66 tablespoon Vinegar

A little Spinach
( rinsed and thinly sliced )

0.66 clove Garlic
( minced )

0.33 teaspoon Dried Oregano

0.33 teaspoon Dried Basil

Half Bay Leaf

Salt and Black Pepper
( to taste )

4 cups Water

0.5 regular can Crushed Tomatoes

1 cup Dry Lentils

0.5 Medium Onion

1 Medium Carrot

1 Medium Stalk Celery

1.75 tablespoons Olive Oil

1 tablespoon Vinegar

0.25 cup Spinach
( rinsed and thinly sliced )

1 clove Garlic
( minced )

0.5 teaspoon Dried Oregano

0.5 teaspoon Dried Basil

1 Bay Leaf

Salt and Black Pepper
( to taste )

5.3 cups Water

0.66 regular can Crushed Tomatoes

1.3 cups Dry Lentils

0.66 Medium Onion

1.3 Medium Carrots

1.3 Medium Stalks Celery

2.33 tablespoons Olive Oil

1.3 tablespoons Vinegar

A little Spinach
( rinsed and thinly sliced )

1.3 cloves Garlic
( minced )

0.66 teaspoon Dried Oregano

0.66 teaspoon Dried Basil

1 Bay Leaf

Salt and Black Pepper
( to taste )

6.65 cups Water

0.8 can Crushed Tomatoes

1.66 cups Dry Lentils

0.8 Medium Onion

1.66 Medium Carrots

1.66 Medium Stalks Celery

3 tablespoons Olive Oil

1.6 tablespoons Vinegar

Some Spinach
( rinsed and thinly sliced )

1.6 cloves Garlic
( minced )

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

1 Bay Leaf

Salt and Black Pepper
( to taste )

8 cups Water

1 regular can Crushed Tomatoes

2 cups Dry Lentils

1 Medium Onion

2 Medium Carrots

2 Medium Stalks Celery

3.5 tablespoons Olive Oil

2 tablespoons Vinegar

0.5 cup Spinach
( rinsed and thinly sliced )

2 cloves Garlic
( minced )

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

1 Bay Leaf

Salt and Black Pepper
( to taste )

10.6 cups Water

1.3 regular cans Crushed Tomatoes

2.6 cups Dry Lentils

1.3 Medium Onions

2.6 Medium Carrots

2.6 Medium Stalks Celery

4.6 tablespoons Olive Oil

2.6 tablespoons Vinegar

0.75 cup Spinach
( rinsed and thinly sliced )

2.6 cloves Garlic
( minced )

1.3 teaspoons Dried Oregano

1.3 teaspoons Dried Basil

2 Bay Leaves

Salt and Black Pepper
( to taste )

Allergens


Celery	Sulphites

Directions:

01 - Let's get started by heating up some oil in a large soup pot over medium heat until it's hot and ready.

02 - Add the onions, carrots, and celery, and let them cook and mix together for about 5 minutes, until the onions are tender and everything is well-combined.

03 - Now it's time to add some flavor and depth to the soup. Stir in garlic, bay leaf, oregano, and basil, and let the aromas infuse for a couple of minutes.

04 - The star of the dish is the lentils, so go ahead and stir them in, adding water and tomatoes. Bring the mixture to a boil, then lower the heat and let it simmer for at least an hour until the lentils are tender and cooked to perfection.

05 - When you're ready to serve, add in some fresh spinach and let it cook until it wilts and becomes soft.

06 - For a bit of tanginess, add in some vinegar and give everything a good stir.

07 - Don't forget to season with salt and pepper, and taste to see if you need to adjust the seasoning.

08 - Finally, it's time to enjoy your delicious soup! Serve it hot and savor each spoonful.

Photo: Uncut Recipes

Notes:

- For an alternative protein source, you can substitute the lentils with chickpeas, navy beans, or any other legumes that you prefer.

- If you want to make the soup more flavorful, you can add a tablespoon of tomato paste to the pot along with the crushed tomatoes.

- You can also add some diced potatoes or sweet potatoes to the soup for extra texture and nutrients.

- The lentil soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in a pot over medium heat, stirring occasionally until heated through.

- If you want to freeze the soup, make sure it has cooled down to room temperature before transferring it to a freezer-safe container. The soup can be stored in the freezer for up to 3 months. When you're ready to eat, let it thaw in the refrigerator overnight before reheating it on the stove.

- You can use vegetable broth instead of water and omit the vinegar if it's not vegan.

- If you're using canned lentils instead of dry lentils, reduce the cooking time to 15-20 minutes or until heated through.

- Lastly, taste the soup before adding salt and pepper as canned tomatoes may already contain salt. Adjust the seasoning to your liking.

Nutritional Information

Calories	347 kcal (17%)
Total Carbohydrate	50.3g (18%)
Cholesterol	0mg (0%)
Total Fat	9.6g (12%)
Saturated Fat	1.3g (7%)
Polyunsaturated Fat	1.9g
Monounsaturated Fat	6g
Trans Fat	0g
Fibers	19g (68%)
Protein	19g (38%)
Sugar	9.2g

Vitamin A	4008 IU (134%)
Vitamin B1 (Thiamin)	0.5mg (45%)
Vitamin B2 (Riboflavin)	0.2mg (15%)
Vitamin B3 (Niacin)	3.8mg (24%)
Vitamin B5 (Pantothenic Acid)	1.2mg (24%)
Vitamin B6	0.6mg (35%)
Vitamin B7 (Biotin)	4.2mcg (14%)
Vitamin B9 (Folate)	358mcg (90%)
Vitamin B12	0mcg (0%)
Vitamin C	25.5mg (28%)
Vitamin D	0 IU (0%)
Vitamin E	2.3mg (15%)
Vitamin K	254mcg (212%)
Choline	66.3mg
Carnitine	0.1mg

Calcium	111mg (11%)
Chloride	396mg (15%)
Chromium	2.4mcg (7%)
Copper	0.5mg (56%)
Fluoride	6.5mcg
Iodine	6.5mcg (4%)
Iron	6.1mg (34%)
Magnesium	85.5mg (20%)
Manganese	1.6mg (70%)
Molybdenum	20.5mcg (46%)
Phosphorus	308mg (44%)
Potassium	1058mg (22%)
Selenium	3.8mcg (7%)
Sodium	402mg (17%)
Sulfur	147.7mg
Zink	2.8mg (25%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Written by: Uncut Recipes

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