Classic lentil soup
By Devorah Bowen | The Yummy Vegan

The Art of Soups & Stews is a monthly recipe column that explores the world of vegan soups and stews. Written by Best of Vegan contributor Devorah Bowen, this column is a treasure trove of satisfying, comforting, cost-effective, and low-waste vegan soup and stew recipes that are sure to delight your taste buds. In today’s article, Devorah shares her recipe for Classic Lentil Soup.

Lentil soup is one of the easiest and most comforting soups to make. It’s made with simple and flavorful ingredients that create a rich and delicious dish. It’s a great source of plant protein and makes awesome leftovers. You can create an entirely new dish by pouring it over rice, pasta, or even a sweet potato! I love the fresh parsley as a green but feel free to add things like spinach or kale. This is a great soup to have in your repertoire of easy and comforting recipes.

classic lentil soup

Ingredients You’ll Need

  • Green Lentils
  • Red Lentils
  • Yellow Potatoes
  • Onion
  • Celery
  • Carrots
  • Garlic
  • Thyme
  • Coriander powder
  • Cumin powder
  • Parsley
  • Bay Leaves
  • Vegetable or No Beef Broth
  • Water (or more broth)
  • Avocado Oil
  • Salt & Pepper to taste
  • Lemon
CLASSIC LENTIL SOUP

How To Make This Classic Lentil Soup

  1. Heat the oil in a large dutch oven style pot on medium heat. Add in the onions and sauté for 5-8 minutes or until they become translucent.
classic lentil soup

2. Add in the celery and carrots and cook for 5-8 minutes before adding in the garlic and potatoes. Mix well and cook for another 5 minutes, stirring occasionally.

classic lentil soup
classic lentil soup
classic lentil soup

3. Add in the cumin, thyme and coriander as well as the red and green lentils. Mix everything together and cook for another 2-3 minutes before adding in the broth and water.

classic lentil soup
classic lentil soup

4. Add in the bay leaves, give it a good mix and cover the pot. Lower the heat to medium low and allow the soup to simmer for 30-35 minutes or until everything is tender. Season with salt & pepper.

classic lentil soup
  1. Optional for a thicker soup; remove the bay leaves and using an immersion or regular blender, blend about 1/3 of the soup.
  2. Add the bay leaves back to the soup along with the chopped parsley and lemon juice. Cook for another 10 minutes on low heat or until completely heated through.
classic lentil soup

Classic Lentil Soup – Recipe Card

CLASSIC LENTIL SOUP

Classic Lentil Soup

5 from 5 votes
Elevate your comfort food game with this Classic Lentil Soup! Bursting with green and red lentils, veggies, and aromatic spices, it's a simple, hearty delight. Perfect for cozy nights in!
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Prep Time: 15 minutes
Cook Time: 45 minutes
Author: Devorah Bowen
Servings: 4 servings

Ingredients

  • 1 cup 200g dry Green Lentils
  • 1/2 cup 95g dry Red Lentils
  • 2 medium 275g Yellow Potatoes, peeled and cubed
  • 1 small 175g Onion diced
  • 3 ribs Celery sliced
  • 3 Carrots sliced
  • 3 cloves Garlic minced
  • 2 tsp 5g Thyme
  • 1 tsp 5g Coriander powder
  • 1 tsp 5g Cumin powder
  • 1/3 cup about 10g fresh Parsley, chopped
  • 2 Bay Leaves
  • 4 cups 946ml Vegetable or No Beef Broth
  • 2 cups 474ml Water (or more broth)
  • 2 Tbsp 30ml Avocado Oil
  • Salt & Pepper to taste
  • Juice from 1/2 a Lemon

Instructions

  • Heat the oil in a large dutch oven style pot on medium heat. Add in the onions and sauté for 5-8 minutes or until they become translucent.
  • Add in the celery and carrots and cook for 5-8 minutes before adding in the garlic and potatoes. Mix well and cook for another 5 minutes, stirring occasionally.
  • Add in the cumin, thyme and coriander as well as the red and green lentils. Mix everything together and cook for another 2-3 minutes before adding in the broth and water.
  • Add in the bay leaves, give it a good mix and cover the pot. Lower the heat to medium low and allow the soup to simmer for 30-35 minutes or until everything is tender. Season with salt & pepper.
  • Optional for a thicker soup; remove the bay leaves and using an immersion or regular blender, blend about 1/3 of the soup.
  • Add the bay leaves back to the soup along with the chopped parsley and lemon juice. Cook for another 10 minutes on low heat or until completely heated through.

Notes

  1. Pick through and remove any debris from your dry lentils and then give them a quick rinse before adding them to the soup.
  2. The lentils will continue to take in the cooking liquid. If you find the soup is getting too thick you can always add more water 1 cup at a time. Adjust for seasoning with salt & pepper.
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Recipe, text, and photography by Devorah Bowen

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