lentil soup recipe

This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and fresh lemon whenever we are in need of some healthy comfort food. It’s savory, satisfying, and utterly delicious. I like quite a bit of fresh lemon in this soup and actually serve the soup with slices of lemon. This adds even more lemony flavor and shows that lemon was added to the soup.

Lentil Soup with Lemon and Turmeric

olive oil

onion

carrot (2 large carrots)

garlic (3 cloves)

cumin

coriander

black pepper

turmeric

(12 ounces) lentils, picked and rinsed

broth

kale

lemons

herbs

sea salt,

I have made this for people recovering from Covid, knee surgery, etc. It is fabulously healthy and delicious. The lemon makes the flavors pop! Thank you for creating such an easy delicious soup.

Phenomenal recipe. Incredibly healthy cost efficient and taste sooooo good. I ADDED green onions and fresh cilantro and a jalapeno oh heaven

Really enjoyed this healthy soup &amp; boasted about it to a neighbour. Gave him some and he enjoyed it too and is forwarding the recipe on to his friend. Thank you.

While searching how to include turmeric into food, I randomly came across this lentil + lemon + turmeric soup recipe. This will be made again! Added more lemon and kale to individual servings, used Zoup chicken broth and fresh turmeric (cut up 1/2  piece). Thank you.

Red Lentil Soup. Delicious - six ingredients, 30g of protein per bowl. Tasty and high in fiber too.

Spiced Carrot and Red Lentil Soup

carrot

vegetable broth

natural yogurt

red lentils,

lemon juice

garlic ((1 clove = ½ tsp dried))

Get a pot, pop it on a low heat and add the olive oil.

Cut the carrots, onion and grate the garlic.

Throw them in the pot, cook for a minute or two and chuck the lentils in after.

Stir a little until the lentils are covered with oil (they open their pores which then tastes better).

Add the vegetable stock and yoghurt.

Let the soup simmer for 15-20 minutes on low heat.

Season with salt and pepper.

Add the lemon juice.

Blend it with a hand blender if available, don't worry if you cant.

Ready (eat with bread, add your favourite herbs for variety, and some more yoghurt or sour cream)

Delicious Red Lentil Soup - six ingredients, 30g of protein per bowl. Tasty and high in fiber too.
Check otu the full recipe here:
http://hurrythefoodup.com/red-lentil-soup/

Ingredients for 2 big bowls:

- 2 Carrots
- 1 Onion
- 1250ml Vegetable Broth
- 1 cup of Natural Yogurt
- 200g (7 oz) Red Lentils
- Few dashes of lemon juice (optional)
- One clove/dash dried garlic

Directions:

- Get a pot, add some oil
-Cut carrots and the onion.
- Add them with the lentils into the pot.
- Stir a little until lentils are covered with oil. (They open pores and which then tastes better.)
- Add vegetable broth and yogurt
Let the soup simmer approx. 20 minutes on low heat
- Season with salt and pepper
- Add few dashes of lemon juice
- Blend it, if you have one.
- Ready. (Eat with bread, add some herbs, add sour cream)

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Jenny's Secret Red Lentil Soup | Hurry The Food Up

This nutrition-packed, chunky vegan lentil soup recipe is anything but one-note. Prepared the Mediterranean way with vegetables, warm spices, and fresh herbs, it is the ultimate one-pot-wonder!

Chunky Vegan Lentil Soup Recipe

½ cups

green lentils

Extra virgin olive oil (I used Private Reserve)

yellow onion, chopped

bulk carrot, chopped

celery stalks, chopped

russet potato, small diced

garlic cloves, chopped

zucchini squash, diced

Salt and pepper

tsp coriander

tsp cumin

turmeric powder

tsp cinnamon

cayenne pepper (optional)

tomatoes

water (or low-sodium broth)

/about 25 grams chopped fresh parsley, stems removed

lime

Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.

In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil.  Add onions, carrot, celery, and potatoes cook over medium-high heat for 4 to 5 minutes, stirring regularly.

Add garlic and zucchini. Cook another 5 minutes, stirring regularly.

Add lentils, salt and pepper and spices. Toss to combine, then add the tomatoes and water (or low-sodium broth, if you prefer.)

Bring everything to a boil for 5 mins, then reduce heat to low. Cover and let simmer for 20 mins or so until the vegetables are tender and lentils are well cooked (stir occasionally and watch to add water or liquid, if needed.)

Remove from heat and stir in parsley and lime juice (or lemon juice). Transfer to serving bowls and top with a generous drizzle of extra virgin olive oil. Serve hot with your favorite crusty bread.

hi there 
happy new year 
make this all the time bone off best  meal for cold day

Delicious, healthy meal, no fuss easy recipe. need  I  say more,  just make it mmmmm yum.

This soup lacked flavor,  it needed more spices such as more garlic,cumin and coriander.  I hate leaving subpar reviews because I really do like other recipes on this site.   Be sure to use a good chicken broth.

https://content.jwplatform.com/videos/TvPHAeCD.mp4

Chunky, flavor-packed vegan lentil soup prepared Mediterranean-style

Chunky Vegan Lentil Soup

Hearty and healthy, this lentil soup recipe is loaded with flavorful veggies and pasta. Lentil soup is a satisfying, meatless entree you can serve in under an hour.

Lentil Soup Recipe with Pasta

extra virgin olive oil

onion (about 2 medium onions)

carrot (about 3 medium carrots)

celery

turnip (about 1/2 turnip)

jalapeño pepper, seeds and ribs removed, finely chopped

salt

garlic, minced

water

dried brown lentils (about 2 cups), rinsed

chili powder

oregano

pasta

cilantro

Heat oil over medium heat in a Dutch oven or large pot. Add onions, carrot, celery, turnip, jalapeño and salt. Cook over medium heat 8 minutes or until vegetables are crisp-tender. Add garlic and sauté 1 minute or until fragrant.

Add broth, water, tomatoes, lentils, chili powder and oregano. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until lentils are tender.

Add pasta, bring soup back to boil, and cook 10 minutes or until tender.

Ladle soup into bowls; sprinkle with cilantro.

https://embed.mediavine.com/videos/rpwr7nytkt9cmeilaicr

Lentil Soup Recipe

This Vegan Lentil Soup recipe is so incredibly easy to make using very basic pantry staple ingredients! It is a 1 pot meal and 8 easy to find ingredients. This lentil soup recipe is packed with plant-based protein, low-fat, oil-free and is simple to make, not to mention loaded with delicious flavor!

Vegan Lentil Soup Recipe (8 Main Ingredients!)

(200 grams) dry green lentils

(160 grams) white or yellow onion

large carrots, peeled & sliced 1/4 inch thick

Italian seasoning

garlic powder

low-sodium vegetable broth

tomato paste

(15 grams) dark balsamic vinegar

spinach

red pepper flakes and green onions

scale.

Make sure to sort through and remove any debris from the lentils. Also, SOAKING THEM first makes these cook in just about 15 minutes!

I chose to soak my lentils in a bowl filled with water for 2-4 hours because of better digestion. I have less bloating and tummy aches when I soak my lentils first, but this can totally be skipped if you don&#039;t want to soak them.

Rinse the lentils thoroughly even if you soaked them or not.

To a large pot, add about a 1/2 cup of water over medium heat. Once hot, add the onion and carrots and cook for 5-8 minutes, stirring occasionally, until the onions are translucent and the carrots are almost fully tender.

Add the Italian seasoning, garlic powder, salt and pepper and stir for about 30 seconds to toast them and absorb any residual liquid left.

Add the vegetable broth, the 1 cup of water and the lentils.

Bring to a rolling boil, then reduce the heat to low, cover partially with a lid just letting a bit of steam escape and simmer for about 15 minutes or until the lentils are tender. PLEASE NOTE that since I soak mine for 2-4 hours first, they are beautifully tender by the 15 minute mark, but if you do not soak yours first, they make take twice as long to cook.

Add the tomato paste and balsamic vinegar and stir through to heat another minute or so.

Add the spinach if using and stir through just until wilted. Remove from the heat. Taste and add any salt and pepper if needed. This can vary due to the broth used. Top with red pepper flakes for a kick of heat (if desired) and fresh green onions.

This lentil soup is hearty, healthy, and loaded with roasted tomatoes, mirepoix vegetables, and delicious Mediterranean flavors. The perfect cold-weather meal!

Very Best Lentil Soup

onion (small diced)

carrots (small diced)

celery (small diced)

garlic

basil

thyme

salt and pepper (to taste)

lentils

lemon (juiced)

Heat

Heat the oil in a large pot until it shimmers. Add the onion, celery, and carrot and stir for 5 minutes, or until the onion becomes translucent.

Stir

Add the tomato paste, minced garlic, dried spices, salt and pepper. Stir and toast the spices for 2 minutes.

Boil and Simmer

Add the diced tomatoes, broth, and lentils and stir together. Bring that to a boil, then reduce the heat to low, partially cover with a lid, and simmer for 25-30 minutes.

Blend

You can keep the soup chunky, or use an immersion blender to create a more creamy texture, by spot blending for just a few seconds.

Stir and Simmer

Stir in the kale and lemon juice, and simmer for an additional minute or two to soften the kale. Taste the soup, and add any additional lemon juice, salt, or pepper before serving.

https://www.youtube.com/watch?v=Y3HfSrEo1ZI

Lentil soup is a classic vegetarian soup recipe. It's hearty, healthy, delightfully filling (with plant-based protein), and warming on those cold, wintery days. While there are many variations of lentil soup, you can't go wrong with a simple, Mediterranean version.

I always love an easy, one-pot soup recipe like this as it's easy to meal prep and reheat. It's perfect for lunch or dinner and it's naturally gluten-free, vegan, and dairy-free, making it perfect for almost all your guests!

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Vitamix Immersion Blender: https://amzn.to/36Xoenc
Round Dutch Oven: https://amzn.to/2IPzA4F
Silicone Utensils: https://bit.ly/37z5auN 
Green Lentils: https://amzn.to/39dpZPA
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Lemon Juicer: https://amzn.to/3pZkf2f

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► TIMESTAMPS:
00:00 Intro
00:47 Slice vegetables for mirepoix
02:38 Add mirepoix vegetables to a large pot with oil and saute
03:02 Add tomato paste, garlic, and spices
03:35 Add diced tomatoes, broth, and lentils, then simmer
04:24 Juice lemon and slice kale leaves
04:56 Overview of the Vitamix Immersion Blender
06:08 Use the immersion blender to create a cremier texture
06:39 Add kale, and lemon juice
06:59 Serve the soup into bowls or meal prep and store
07:50 Taste test

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Disclaimer: product links may include affiliate links.
#lentilsoup #souprecipes #mediterraneanrecipes

Thank you to Vitamix for partnering on today's video!

VERY BEST LENTIL SOUP | vegetarian one-pot lentil soup recipe

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

onion (chopped)

carrots (diced)

red bell pepper (diced)

potatoes

paprika

vegetable stock

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!

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)

fennel

carrots

dry brown or green lentils

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.

Filled with hearty vegetables and made in 1 pot, this vegan lentil soup is super hearty, healthy, and ready in about 45 minutes!

HEARTY VEGAN LENTIL SOUP

water olive oil

onion,

celery ribs, diced

garlic,

(6 ounces.) green beans, cut into 1 inch pieces (fresh or frozen)

(14 ounces) diced tomatoes

lb. baby potatoes, diced

dried brown or green lentils

curry

lemon

parsley, chopped

salt & pepper,

Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant.

Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 &#8211; 35 minutes, stirring occasionally.

Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt &amp; pepper. 

Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread. 

Store

Leftovers will keep in the refrigerator for 4 &#8211; 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 &#8211; 3 months.

Stovetop (see notes for more cooking options):

Absolutely love this recipe! I made it last week and it was devoured immediately by my family. Somehow I'd never eaten lentil soup, so I had no expectations but this is definitely entering my rotation of go-to recipes :)

This hearty soup is full of vegetables, chicken and two kinds of beans, all simmered in a tomato broth.

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