best lentil soup

1 Pot&nbsp;Vegan Lentil Soup made in Instant Pot or Saucepan. This Easy Lentil Vegetable Soup is warming, comforting and so filling. 30 Minute Freezer friendly, Everyday Ingredients! Gluten-free, Soyfree, Nutfree Recipe

Vegan Lentil Soup Instant Pot or Saucepan

broth

onion chopped

garlic (,finely chopped)

ginger (,finely chopped)

chili

tsp cumin coriander (or both)

turmeric

thyme (or rosemary (optional))

tsp black pepper

oz diced tomatoes (, or 2 medium tomatoes, chopped)

carrots

lentils

veggie broth

tsp salt (, less

spinach or chopped quick cooking greens

cayenne and lemon/lime juice

pepper flakes

Start the Instant pot pressure cooker on saute. Add broth and let it heat up. Add onion, garlic, ginger, chili and pinch of salt. Cook until translucent 2-3 mins). Deglaze with a tbsp broth if needed in between.

Add the spices and mix in. Add tomatoes and cook for 2 mins. Mash the larger pieces.

Add the lentils, carrots, water/broth and salt and mix really well to pick up any stuck bits.

Close the lid and Pressure Cook for 12 to 15 mins (depending on preference and lentils used).

Let the pressure release naturally. Open the lid, and mix in the greens. Add some cayenne and lime juice.&nbsp;Taste and adjust salt and flavor. Mash some of the lentils with a spatula or blend a 1/2 cup of the soup and mix in for thicker soup. You can also add a 1/2 cup non dairy cream or coconut milk for creamy soup.&nbsp;

Stovetop: Follow Step 1,2,3 in a saucepan over medium heat. You will need to cook a few mins longer at each step. Bring to a boil and cook for 10 minutes. Reduce heat to medium-low, partially cover and continue to cook for 15 minutes or until the lentils are cooked to preference. Fold in the greens and cook for another 2 mins. Add lemon juice, adjust salt and pepper.&nbsp;&nbsp;

Store the cooled leftover soup in a covered container in the refrigerator for upto 4 days and freeze for upto a month.&nbsp;&nbsp;

What makes this the best lentil soup? Let's just say that everyone we've served it to immediately asks for the recipe...and seconds.

Best Ever Lentil Soup (No, Really)

onion

fennel

garlic

olive oil

dry brown or green lentils

tomatoes

vegetable broth

water

salt

paprika

oregano

baby spinach (or chopped standard spinach)

Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked. (Got an Instant Pot? Go to Instant Pot Lentil Soup and continue at Step 2!)

In a large pot, heat the olive oil over medium heat. Add the onion and fennel and saute for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano.

Bring to a simmer. Simmer for 22 to 25 minutes until the lentils are tender.

Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.

This red lentil stew is reminiscent of the flavors of dal—packed with potatoes, turnips, carrots, red lentils, and flavorful herbs and spices, you can get this dish on the table in 45 minutes with a few pantry ingredients.

Red Lentil Stew with Root Vegetables

(14.5 ounce) can diced tomatoes, with juice

vegetable bouillon (gluten-free)

onion, diced

celery,

carrots,

turnips,

red potatoes, chopped

garlic,

red lentils,

½ teaspoon smoked paprika

cumin

Place water and tomatoes in a large pot and bring to a simmer.

Add vegetable bullion cube, onion, celery, carrots, turnips, garlic, red lentils, smoked paprika, turmeric, and cumin. Stir well, cover, and cook over medium heat for about 30 minutes, until vegetables are just tender.

May need to add additional water to replace water lost to evaporation. Should make a thick, hearty stew.

This Vegetarian Lentil Soup is the BEST EVER! It is ultra hearty and loaded with tender veggies, spices, tomatoes and kale and is only 300 calories per serving!

Best Ever Lentil Soup (Vegetarian) 

coriander seeds *see

cumin seeds *see

sweet onions, diced

carrot

diced peeled parsnip or turnip

smoked paprika

pepper

dry brown lentils (1 pound)

diced tomatoes, preferably fire-roasted

kale

salt,

cilantro

(or 1 ½ tablespoons) lemon juice, or

Greek yogurt yogurt

Place coriander and cumin in a small skillet and set over medium heat. Cook, swirling the skillet often until the seeds are fragrant and starting to pop and lightly smoke, 2 to 3 minutes. Remove them from the heat and transfer them to a mortar and pestle or coffee grinder. Coarsely grind them.

Heat oil in a large heavy bottom soup pot over medium-high heat. Add onion, carrot and parsnips (or turnip) and cook, stirring often until the onion is starting to brown, about 10 to 13 minutes. Add in garlic, and cook for 30 seconds. Stir in the ground cumin and coriander, smoked paprika, oregano, turmeric and pepper and stir to coat the onion mixture with the spices. Cook, stirring for 30 seconds to bloom the spices.

Add broth and lentils and bring to a boil over high heat, stirring occasionally. Reduce heat to maintain a gentle simmer and cook until the lentils are almost soft, about 15 minutes.

Stir in diced tomatoes, kale and salt. Increase heat to regain the simmer then reduce it to continue simmering. Cook until the lentils are soft and breaking down and the kale is tender, about 10 minutes more.

Remove from the heat and stir in cilantro and lemon juice. Serve with yogurt if desired.

I made this several times last winter and it was the first soup I made when the temperature dropped this fall -- so figured it was time to leave a review! This is a yummy, hearty soup... I make it in batches and freeze portions for a quick lunch or dinner. 5+ stars!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1630346968/xcptxzpajfu5hh0spjos.mp4

There is something sublime about the layers of spices: turmeric, oregano, cumin, coriander and smoked paprika. Add to that the thick and hearty texture, redolent of onion and garlic and spiked with tender chunks of carrots, tomato and parnisps. The kale, stirred in and cooked for the last several minutes, is just tender but not overcooked.

Best Ever Lentil Soup

Crockpot Lentil Soup is hearty, healthy, and so comforting! A satisfying vegetarian recipe made with lentils, carrots and tomato, slow cooked to perfection.

Crockpot Lentil Soup

celery (thinly sliced)

Italian seasoning

black pepper

garlic (minced)

French green lentils

fire-roasted diced tomatoes (15 ounces)

crushed tomatoes (15 ounces)

Parmesan rind (optional; add it if you have it)

red wine vinegar

sugar

For serving: chopped fresh parsley and Parmesan

In a large skillet, heat the olive oil over medium high. Once the oil is hot, add the onion. Cook the onion, stirring often, until it is very soft and beginning to nicely brown and break down, about 8 minutes. Add the carrots, celery, Italian seasoning, salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a 6-quart or larger slow cooker.

To the slow cooker, add the lentils, diced tomatoes, crushed tomatoes, and vegetable broth. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, or until the lentils are tender and retain a slight amount of pleasant chew but are not mushy.

Remove the Parmesan rind (if using). Stir in the red wine vinegar and sugar. If the soup is too thick for your liking, thin with a bit of water or additional broth until you reach your desired consistency. Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

I made this again and followed the recipe exactly, this time remembering the red wine vinegar and sugar. It was delicious! We enjoyed it with garlic cheese toast.
It will remain in our meal rotation,

I made this soup with a spicy vegetable broth and it tasted like a spicy chili.I froze the leftovers and they still had a kick..

Delicious!
 Lentils cooked perfectly on high for 4 hours. I added  thyme, sage and marjoram and garlic.
Honestly, I forget to add the red wine  vinegar &amp;sugar. It didn’t need it

Delicious and simple! Aromatic and colorful! I have a pic to share.

This soup is phenomenally satisfying and tasty! We had leftovers, and the soup was even better the next day!

I must be missing something here. I normally am very easy to please, not super picky when it comes to food. And I love lentils and I love soup. But this was just pretty flavorless to me…? I didn’t salt it while cooking since I’m feeding it to my little one as well but even lots of salt added on after cooking couldn’t seem to rescue this for me. I feel like I must have missed something. The only other thing I did was add a few bits of left over sweet potato—like less than half of a sweet potato. Otherwise, followed the recipe to a T. Smelled amazing, but just so bland!

This crockpot lentil soup is the absolute BEST lentil dish I have ever had. I have been vegetarian and then vegan for a long time, and have become quite particular with my taste. I think it's the brilliant spice choice, and the cooking time that make this so delicious. I did 4 hours on high, however had to let it sit for a couple hours afterwards. By the time we ate it, it had thickened right up, and the temperature was just warm. Wow. I did not want to stop eating this! Thank you for this fabulous recipe.

These lentils turned out amazing! I opted to cook the soup on high for 4 hours, the lentils were very tender. The Parmesan cheese rind was a really interesting twist and goes well with the smoked paprika! Perfect lentil recipe for prosperity in the New Year!

Top 5 best lentil soup recipes from across the web

The most viewed best lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Lentil Soup Instant Pot or Sa...

Best Ever Lentil Soup (No, Really)

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Crockpot Lentil Soup

Top 5 best lentil soup recipes from across the web

The most viewed best lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lentil Soup Instant Pot or Sa...

Best Ever Lentil Soup (No, Really)

Red Lentil Stew with Root Vegetable...

Best Ever Lentil Soup (Vegetarian)

Crockpot Lentil Soup

The most viewed best lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine