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Best Lentils For Soup

Red lentil soup is fragrant, hearty, and delicious. The perfect meal for a cold winter day!
Best Lentils For Soup

In my experience, red lentils are the best lentils for soup. They cook really fast and there is no need to soak them beforehand. This red lentil soup recipe is full of wonderful spices, it’s hearty and utterly delicious. Just perfect for soup weather!

Ingredients You’ll Need:

To make the perfect lentils soup recipe, you need the following ingredients:

  • Olive oil
  • Onion
  • Garlic
  • Carrots
  • Red lentils
  • Curry powder
  • Ground cumin
  • Ground coriander
  • Paprika
  • Dried thyme
  • Tomato sauce
  • Low-sodium chicken broth
  • Spinach
  • Salt and pepper

I like using baby spinach and removing any stems before adding it to the soup.

How To Make Lentil Soup?

This red lentil soup recipe comes together in about 30 minutes, and this is how:

  1. Wash the lentils in a colander removing any rocks or debris you might find. Drain them well.
  2. In a large pot or Dutch oven, heat two tablespoons of olive oil and saute the carrots, onions, and garlic until soft. About 4-5 minutes.
  3. Sprinkle in the curry, cumin, coriander, paprika, and thyme, and cook until fragrant, about one minute.
  4. Add the drained lentils, tomato sauce, salt, and pepper to taste.
  5. Pour in the chicken broth, bring to a boil, and simmer for 15 to 20 minutes or until the lentils are cooked through. Check the seasoning and add more salt and pepper, if needed.
  6. Remove from heat and stir in the baby spinach until it wilts. Serve with a side of bread and parmesan cheese on top if desired.

Best Lentils For Soup

Can Lentil Soup Be Frozen?

Yes, it can. Wait for the soup to cool completely before storing it in an airtight container or freezer bag, and freeze for up to 4 months.

Can Lentil Soup Be Reheated?

It certainly can. I recommend you take it out of the freezer the night before and let it thaw. Once thawed, you can either reheat it in the microwave or in a pot on the stovetop. If you are in a hurry, you can defrost the soup in the microwave and then heat it up.

Best Lentils For Soup

Best Lentils For Soup

Red lentil soup is fragrant, hearty, and delicious. The perfect meal for a cold winter day!
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Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 234kcal
Author: Katherine - Yummfully

Equipment

  • Knife and cutting board
  • Large pot or Dutch oven
  • Stove

Ingredients

  • 2 medium carrots, peeled and diced
  • 1 cup onion, diced
  • 3 garlic cloves, minced
  • 2 cups red lentils, washed and drained
  • 3 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1-15 oz can tomato sauce
  • 6 cups low-sodium chicken broth
  • Salt and pepper to taste
  • 5 cups baby spinach, stems removed

Instructions

  • Wash the lentils in a colander removing any rocks or debris you might find. Drain them well.
  • In a large pot or Dutch oven, heat two tablespoons of olive oil and saute the carrots, onions, and garlic until soft. About 4-5 minutes. Sprinkle in the curry, cumin, coriander, paprika, and thyme, and cook until fragrant, about one minute.
  • Add the drained lentils, tomato sauce, salt, and pepper to taste.
  • Pour in the chicken broth, bring to a boil, and simmer for 15 to 20 minutes or until the lentils are cooked through. Check the seasoning and add more salt and pepper, if needed.
  • Remove from heat and stir in the baby spinach until it wilts. Serve with a side of bread and parmesan cheese on top if desired.

Nutrition

Calories: 234kcal | Carbohydrates: 37g | Protein: 17g | Fat: 5g
Recipe Rating