healthy lentil soup

Here&#039;s a green lentil soup with a Mediterranean twist. Packed with vegetables and spices, this recipe proves that healthy soups don&#039;t have to be bland!

Easy Mediterranean Green Lentil Soup

olive oil

onion (chopped)

garlic

carrots (diced)

red bell pepper (diced)

potatoes

green lentils

tomato paste

turmeric

paprika

tsp cumin

vegetable stock

salt

baby spinach

parsley (chopped)

Heat olive oil in a large pot over medium heat. Saute onion until golden brown.&nbsp;

Add in minced garlic, carrots and bell pepper. Stir and cook for one minute.&nbsp;

Add in potatoes and lentils. Stir and cook for two minutes.&nbsp;

Add in tomato paste, turmeric, paprika and cumin.&nbsp;

Pour vegetable stock into the pot and stir. Bring the soup to boil and cover. Let it simmer for about thirty to forty minutes until lentils are completely cooked.&nbsp;

Add in salt and baby spinach and cook until they're wilted.&nbsp;

Pour the soup into bowl and top with parsley.&nbsp;

Top with chopped parsley. Serve with lemon juice and toasted bread. 

https://embed.mediavine.com/videos/aosof47ba2xowcybdove

Here's a green lentil soup with a Mediterranean twist. Packed with vegetables and spices, this recipe proves that healthy soups don't have to be bland!

Freezer Meal Detox Crockpot Lentil Soup - a nourishing and easy soup recipe made with onions, garlic, carrots, kale, olive oil, squash, and lentils. Vegan / vegetarian / gluten free and SUPER delicious!

Freezer Meal Detox Lentil Soup

brown lentils

peas

cloves garlic, minced

teaspoon herbes de Provence (or other spices you like)

teaspoon salt (more

vegetable or chicken broth

cup olive oil

lemon

INSTANT POT: 

From frozen, 15 minutes on high pressure + 10 minutes natural release.

SLOW COOKER

FINAL STEP

 Stir in olive oil and kale. (If you made this in the Instant Pot, some of the vegetables should break down just enough to make the soup creamy! If you made this in the slow cooker, blend a little bit of the soup with the olive oil to make a creamy base.) Finish with a splash of lemon juice or red wine vinegar.

This was delicious!! I didn’t make it as a freezer meal, but it came together so quickly. Delicious and healthy. Thanks for sharing!

Amazing! I wasn’t sure how this soup could be as amazing as everyone said because it seems so simple but it really is! It has a light sweetness to it (butternut squash, perhaps?) that makes it feel like a guilty pleasure when it is, in fact, so good for you! I’m 100% making this again and again!

So good! I froze it five weeks ago. And made it tonight.

This is another classic in our house and with the temps finally dipping it was time for soup and made this fave. It works great as a freezer meal and also for pulling together a midweek supper. The recipe is very forgiving also, I added some left over yellow peas which incorporated beautifully (I did add some extra liquid). I only wish I could remember if I cooked it 4 or 5 minutes in the Instantpot cause it came out perrrrrrrfect!

This recipe is divine!  It was really easy to make and fed my family for a few dinners this week!

First of all, delishious soup. One of my new favorites. When i found this recipe i made it the same day. I cut up everything and made one bag for the freezer and the rest went into the slowcooker. Today i wanted to make it again and opened up the bag i froze.....potatoes turned black and soggy...not appetizing at all. I hate wasting food but i didnt trust this anymore and had to throw it out.  Google told me you cant freeze raw potatoes...my bad i should have looked it up before i did it. Also its not clear in the video if you freeze the broth with it as well. Anyway i will definetly make this soup again. But i will never prep it the way i did. My advice make it and when its cooled down freeze it. I think thats probably better

https://content.jwplatform.com/videos/0SXJgR6i.mp4

Freezer Meal Detox Crockpot Lentil Soup – a nourishing and easy soup recipe made with onions, garlic, carrots, kale, olive oil, squash, and lentils. Vegan / vegetarian / gluten free and SUPER delicious!

Spicy lentil soup is hearty, filling, delicious, loaded with fiber, iron, and plant-based protein, low in fat, and made in just one pot using a stove, crockpot, or Instant Pot for a super satisfying meat-free meal!

Spicy Lentil Soup

yellow onion, (chopped)

carrots, (diced)

celery ribs, (diced)

garlic cloves, (minced)

red chili flakes, (plus more as needed)

cumin

Italian seasoning

(14.5-ounce) cans of diced fire roasted tomatoes, (in their juices)

brown lentils

water

vegetable bouillon cubes

Salt and pepper

spinach ((optional))

parsley, (chopped (optional))

In a large pot with a lid, heat the oil over medium-high heat.

Add the onions, carrots, celery, garlic, and red chili flakes. Mix well, reduce the fire to medium low, cover with a lid and cook for 5 minutes – regularly mixing to prevent burning.

Add the cumin and Italian seasoning. Mix well and cook for 20 seconds while mixing.

Add the fire roasted tomatoes in their juices, lentils, water, bouillon cubes, salt, and pepper. Mix well and turn the heat to medium high. Cover with the lid, bring to a boil, mix one more time to ensure the bouillon cubes are fully melted and incorporated in the water. Then turn the heat to a simmer and cook for 40 minutes with the lid on.

When the 40 minutes have passed, taste to check if the lentils are cooked and to taste seasoning levels. Adjust time and seasoning if needed.

When the lentils are fully cooked, add the spinach (if using), parsley (if using), and lemon juice. Gently push the raw spinach down into the broth. Cover with the lid and allow the soup to sit undisturbed for 5 minutes.

Serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1706972035/v0bfoazhi70penvvrisg.mp4

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

onion

carrots

celery (thinly sliced)

smoked paprika

black pepper

garlic (minced)

French green lentils

fire-roasted diced tomatoes (15 ounces)

crushed tomatoes (15 ounces)

vegetable broth

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!

Easy and healthy Persian lentil soup recipe, commonly eaten during breakfast alongside bread.

Persian Lentil Soup - Mother-in-law's recipe

lentils

potato

turmeric powder

tbsp olive oil/avocado oil

Add oil to the medium-sized pot. Add onion and cook until translucent over medium to low heat. Stir occasionally.

Add grated garlic, pepper, and turmeric and saute until the garlic is slightly yellowed.

Add tomato paste and washed lentils into the pot and pour the water in.

Add diced potato and leave it to boil over high heat

Once boiled, turn the heat to low again, add salt, cover the pot, and slow cook for 25 minutes.

Check to see if the potato and lentils are soft enough. Adjust the salt, turn the heat off, and enjoy while it's hot.

Creamy and full of bold flavor, this Marry Me Lentil Soup is love at first bite. Inspired by the classic “Marry Me” chicken soup, this vegetarian version stays hearty and satisfying with lentils and a touch of Greek yogurt for added richness. This no-fuss recipe is simple, wholesome, and impossible not to fall for. Ingredients [&hellip;]

Marry Me Lentil Soup 

baby spinach, packed

red lentils,

oz dried elbow pasta

full fat plain greek yogurt

julienned sun-dried tomatoes

garlic,

onion, diced

Tbsp grated parmesan cheese

Tbsp fresh basil, julienned

https://yuka.io/wp-content/uploads/Marry-Me-Lentil-Soup-Hero.jpg

Marry Me Lentil Soup Hero

marry-me-lentil-soup-hero

Place a strainer over a bowl and drain the olive oil from the sun-dried tomatoes (keeping the oil). Heat 1 Tbsp of this olive oil in a large pot over medium heat. Once hot, add onions and cook 3-4 minutes. Add garlic and cook 1 minute, until fragrant. Add tomato paste and sun dried tomatoes and cook 2 minutes, stirring often. Add broth and Italian seasoning, scraping browned bits with a wooden spoon.

Add pasta and lentils. Reduce heat to medium-low and simmer 10-12 minutes, until both are tender.

Remove from heat. Add greek yogurt, parmesan, spinach, and basil. Stir to wilt spinach. Season with salt and pepper to taste. Enjoy warm

This curry lentil soup is a cozy, nutritious one-pot meal packed with tender lentils, potatoes, vegetables, and warm spices. Easy, satisfying, and perfect for a wholesome weeknight dinner.

Curry Lentil Soup (One Pot, Lots of Veggies)

carrots (thinly sliced)

garlic (grated)

ginger (grated)

curry powder

red pepper flakes (adjust

crushed tomatoes (15 oz / 400 g)

lentils (green

kale (chopped – sub spinach)

lime

Build the flavor base

Build the flavor base: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.Add 1 large onion (chopped) and 2 carrots (thinly sliced) and cook for 3 minutes. Add 3 cloves garlic and 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring often.

Add the soup ingredients

Add the soup ingredients: Pour in 5 cups vegetable broth and 1 can crushed tomatoes.Rinse and drain 1 cup dried lentils, then add them with 1 pound potatoes cut into bite-size chunks and 5 ounces kale (chopped). Season with 1 teaspoons salt and ¼ teaspoon black pepper.

Simmer the soup

Simmer the soup: Bring to a boil, then lower the heat and gently simmer for about 30 minutes, stirring occasionally.The soup is ready when the lentils are tender and the potatoes are easily pierced with a fork. Add a splash of broth if it gets too thick.

Taste and serve

Taste and serve: Taste and add more salt and pepper if needed.Serve with a squeeze of lime and your favorite toppings, such as Greek yogurt, brown rice, pickled red onions, scallions, or cilantro.

I have just got into cooking as it became me and my sister's responsibility at home and this is the first lunch I made. It was *delicious*! My family all liked it and I enjoyed making it as much as eating it. Didn't stress me out at all especially with everything laid out so simply. Thank you for the recipe! 
Love your energies btw! It's bright and lovely 🥹💗

When I first started cooking, this was the very first recipe (and the only one for a while) that turned out perfectly on my first try! I was so happy lol It's easy to make and so so delicious and healthy! I make it every week now, it's a staple in my home :)

Delicious flavors and texture is perfect—I love the blend of spices and the potatoes give it extra heartiness. Greens add nice color too.

I like this recipe. I prefer to puree it all with a hand blender for a pea soup type of consistency.  I also air fry the kale and then just crush it up and simmer it in so that it kind of disappears into the soup.  And while this is good vegetarian, it's also good if you put some cubed ham in it.  I add 1 of the carrots and the potatoes after I puree the base so that I have some chunks of that in there.  You can add the ham individually to the bowls after you make the soup so that you maintain a vegetarian soup base for people that want that.

Can you cook this in the crockpot &amp; of so, low or high &amp; for how long? I did make this on my stock pot &amp; it was absolutely delicious! Love all your recipes! Thank you for sharing your beautiful art of cooking with the world!

I love r Lentils soup but never added curry and turmeric! 
I will try this recipe ! It looks delicious !

Morning All. Just making this in the crockpot. What are your thoughts on tumeric root instead of ground tumeric. Is the real stuff stronger in flavor and how do you tell a fresh root? How much would I add/

So excited for your anti-inflammatory recipes as I suffer from auto immune condition so will be living on and making each of your 25 recipes
Thank you!

https://www.youtube.com/watch?v=VTQgy6bwj2I

⭐️ Get Recipe:

Curry lentil soup is a warming and comforting one-pot recipe. It consists of earthy lentils simmered with spices, tomatoes, and vegetables.

You can expect a bold and rich flavor, with earthy and aromatic notes and a creamy and chunky texture that’s deeply satisfying.

⭐️ Ingredients
2 tablespoons (2 tablespoons) olive oil
1 large (1 large) onion chopped
2 (2 carrots) carrots cut into discs
3 cloves (3 cloves) garlic grated
1 teaspoon (1 teaspoon) ginger grated
2 teaspoons (2 teaspoons) curry powder
1 teaspoon (1 teaspoon) turmeric powder
1 teaspoon (1 teaspoon) ground cumin
¼ teaspoon (¼ teaspoon) red pepper flakes more or less to taste
5 cups (1.25 liters) vegetable broth or more if needed
1 can (15 ounces) (400 grams) crushed tomatoes
1 cup (200 grams) dried lentils green or brown
1 pound (450 grams) potatoes peeled and cut into bite-size chunks
5 ounces (130 grams) kale or spinach, chopped
1 teaspoons (1 teaspoon) salt or more to taste
⅛ teaspoon (⅛ teaspoon) black pepper

SERVES WELL WITH
4 wedges (4 wedges) lime + Greek yogurt, brown rice, quick pickled red onions, chopped scallions or cilantro.

FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot.
Add 1 large onion (chopped), and 2 carrots cut into thin discs. Sauté for 3 minutes.
Add 3 cloves garlic and 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, ¼ teaspoon red pepper flakes, and sauté 1 more minute. Stir often.

LET SIMMER: Add 5 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, 1 cup dried lentils, 1 pound potatoes, and 5 ounces kale.
Season with 1 teaspoons salt and ⅛ teaspoon black pepper and simmer for about 30 minutes or until the lentils are cooked.

SERVING SUGGETIONS: Taste and adjust for salt before serving.
We recommend serving it with brown rice, a squeeze of lime juice, a dollop of Greek yogurt, pickled red onions, chopped scallions.

❤️ Nico & Louise
#lentils #lentilsoup #dinnerideas

Top 7 healthy lentil soup recipes from across the web

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

Top Tags

Easy Mediterranean Green Lentil Sou...

Freezer Meal Detox Lentil Soup

Spicy Lentil Soup

Crockpot Lentil Soup

Persian Lentil Soup - Mother-in-law...

Marry Me Lentil Soup

Curry Lentil Soup (One Pot, Lots of...

Top 7 healthy lentil soup recipes from across the web

The most viewed healthy 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

Easy Mediterranean Green Lentil Sou...

Freezer Meal Detox Lentil Soup

Spicy Lentil Soup

Crockpot Lentil Soup

Persian Lentil Soup - Mother-in-law...

Marry Me Lentil Soup

Curry Lentil Soup (One Pot, Lots of...

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