Cozy Lentil Soup Recipe for Every Season

Lentil Soup

Picture this: a big, cozy pot of savory lentil soup bubbling away on the stove, filling your home with the warm, nourishing scents of garlic, spices, and herbs. This recipe gives all the comfort of a hug in a bowl, and the best part? It’s so simple to make, using pantry staples you probably already have. Plus, lentils are a budget-friendly powerhouse of nutrition, which makes this soup a total weeknight win!

“If you’re craving something comforting, wholesome, and hearty, this lentil soup is about to become your new go-to!”

Why You’ll Love This Recipe

• It’s Easy and Quick: A satisfying soup without spending hours in the kitchen.
• Uses Simple Ingredients: Everything you need is likely already in your pantry!
• Healthy and Hearty: Packed with protein and fiber, lentils are the star here.
• Customizable: Add your favorite veggies or switch up the spices to make it your own.

Ingredients Breakdown

• Olive oil: For sautéing and adding richness.
• Onion, garlic, and carrots: The aromatic base that builds great flavor.
• Dried lentils: Use green or brown lentils for that hearty, tender texture. Red lentils are great for a creamier finish but cook faster.
• Tomatoes: Canned diced tomatoes add a touch of acidity and sweetness.
• Vegetable broth: Keeps it vegetarian and adds depth. Chicken broth is a fine swap if you prefer.
• Cumin and paprika: Warm spices for a flavorful, smoky undertone.
• Fresh herbs: Parsley or cilantro for garnishing—a bright finish.

Pro Tip: Lentils don’t need soaking like beans, but give them a quick rinse to remove any debris. Trust me, that extra minute saves surprises!

Step-by-Step Instructions

1. Heat a large pot over medium heat and drizzle in the olive oil. Add the chopped onion, minced garlic, and diced carrots. Sauté for about 5 minutes until softened and fragrant.
2. Stir in the ground cumin and paprika. Let the spices toast for 30 seconds to bloom their flavors—this step is a game changer for depth!
3. Add the rinsed lentils, a can of tomatoes (with juices), and the vegetable broth. Stir everything together and bring it to a boil.
4. Reduce to a simmer, cover, and cook for 25-30 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.
5. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls, sprinkle with freshly chopped parsley or cilantro, and serve warm.

Chef’s Tips and Tricks

• Don’t Rush the Sauté: Let the onions, garlic, and carrots soften fully to create the best flavor base.
• Control the Thickness: If the soup feels too thick for your liking, stir in a splash of broth or water to adjust.
• Leftover Magic: Like most soups, the flavors deepen and get even better the next day!

Recipe Variations and Serving Suggestions

• Spice It Up: Add a pinch of red pepper flakes for some heat.
• Add Greens: Stir in some fresh spinach or kale in the last 5 minutes of cooking for extra nutrition.
• Serve with Bread: Trust me, a slice of crusty bread to dunk in that broth is pure heaven.

FAQs

• Can I freeze this soup? Absolutely! It freezes beautifully. Just cool it completely before transferring to an airtight container. Reheat on the stovetop or in the microwave.
• How long does it last in the fridge? Stored in a sealed container, it’ll keep for up to 4 days in the fridge.
• Can I use canned lentils? You can, but reduce the simmering time to about 10 minutes since they’re already cooked.

Printable Recipe

I’d love to hear how your lentil soup turns out! Leave a comment below or snap a photo and tag me on social media with #TheKitchensAid. Let’s make dinner delicious together!