The Best Lentil Soup Recipe

I recently made the Best Ever Lentil Soup with 1 1/2 cups lentils, diced onion, carrots, and juicy tomatoes. Garlic, cumin, and thyme stir into a hearty vegetable broth that yields an enticing blend. I enjoy its nutritious assembly and find it a clever addition to my recipe collection.

I’ve been experimenting with a lot of healthy lentil soup recipes and this one just blew me away Its a best ever lentil soup that checks all the boxes for what I need for dinner. I use 1 1/2 cups of dried green lentils, a large diced onion, and 3 peeled chopped carrots to get that chunky texture.

Then I add in 3 celery stalks and 4 minced garlic cloves with a can of diced tomatoes, which makes the broth super flavorful. I simmer everything in 6 cups low-sodium vegetable broth along with bay leaves, a teaspoon of dried thyme and 1/2 teaspoon ground cumin.

I finish it off with a dash of salt, pepper, and if im feeling it a squeeze of fresh lemon juice. Whether you’re using your Instant Pot or crock pot its an easy healthy lentil soup that always impresses.

Why I Like this Recipe

1) I really love this recipe cuz it’s super hearty and makes me feel warm and nourished. I like how the lentils and veggies come together to make a meal thats both filling and healthy.

2) I also dig how budget friendly it is. I can whip up a big pot without spendin a ton, and that makes it perfect for busy days when I don’t have a lot of money to waste.

3) Another thing I love is its flexibility. I can cook it in my Instant Pot or switch it over to the crock pot, and it still turns out great even if I tweak the seasonings a bit.

Ingredients

• Lentils are great, providing plenty of protein and fiber for a balanced meal.
• Carrots add natural sweetness and loads of vitamin A to boost your health.
• Celery gives a subtle, crunchy flavor and offers extra fiber to the soup.
• Onions turn soft and sweet when cooked and are good for antioxidants.
• Garlic brings a punch of flavor while helping to reduce inflammation and bad germs.
• Diced tomatoes add a tangy, juicy twist along with valuable vitamins.
• Olive oil gives healthy fats while making the soup taste extra rich.

Ingredient Quantities

• 1 1/2 cups dried green or brown lentils, rinsed
• 1 large onion, diced
• 3 medium carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups low-sodium vegetable broth (or water for a lighter flavor)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: a squeeze of fresh lemon juice to brighten up the flavor

How to Make this

1. Start by heating 2 tablespoons of olive oil in your Instant Pot on sauté mode (or in a large pan if you plan to use a crock pot later) and toss in the diced onion, garlic, carrots, and celery. Sauté for about 3-4 minutes until the onions look soft.

2. Add the rinsed lentils along with the entire can of diced tomatoes, juices included, and stir to combine all the veggies.

3. Pour in 6 cups of low-sodium vegetable broth (or water if you prefer a lighter taste) and mix everything together.

4. Toss in 2 bay leaves, 1 teaspoon of dried thyme, and 1/2 teaspoon of ground cumin. Season with salt and pepper to taste.

5. If you are using the Instant Pot, quickly cover with the lid and set it to manual high pressure for 15 minutes. If you’re using the crock pot, pour everything into it and set on low for about 6-8 hours or on high for 3-4 hours.

6. Once the Instant Pot finishes its cycle, let it naturally release pressure for about 10 minutes then carefully do a quick release. For the crock pot, check that the lentils and veggies are fully softened.

7. Fish out the bay leaves and gently stir the soup.

8. Give the soup a taste and adjust the salt and pepper if needed.

9. If you’d like a thicker texture, you can blend a portion of the soup until smooth and then stir it back in with the rest.

10. Finally, if you want a bright finish, add a squeeze of fresh lemon juice, and serve your hearty lentil soup hot. Enjoy!

Equipment Needed

1. Instant Pot with a sauté mode or a large pan (if you plan to use a crock pot later)
2. Crock pot (optional, depending on your cooking method)
3. Chef’s knife for chopping the onion, garlic, carrots, and celery
4. Cutting board to prep your veggies
5. Measuring cups and spoons to measure broth, olive oil, and spices
6. Can opener to open your can of diced tomatoes
7. Stirring spoon for mixing the ingredients
8. Blender (optional) if you want to thicken the soup by blending a portion of it

FAQ

The Best Lentil Soup Recipe Substitutions and Variations

• Instead of dried green or brown lentils, you can use red lentils if you want a creamier texture, but remember they cook much faster so you gotta watch ’em.
• If you dont have a large onion, red onions or even shallots work pretty well to add that sweet, aromatic flavor.
• No carrots at hand? Parsnips can be a good substitute if you’re lookin to keep that natural sweetness in your soup.
• Don’t have celery? Try chopped fennel or leeks. They bring a similar savory base to the dish even though the flavor is a little different.
• If you run out of low-sodium veggie broth, chicken broth or plain water will do, but keep in mind that chicken broth adds a bit of extra flavor.

Pro Tips

1. Try to toast your spices in a little olive oil before you add the veggies; it can really boost the flavor and make the dish taste more complex.
2. If you’ve got extra time, use fresh herbs instead of dried ones near the end of cooking, like a little chopped parsley or basil to brighten it up even more.
3. Don’t be afraid to blend a bit of the soup for a creamier texture, but be careful not to overdo it so you still get some chunky bits.
4. A quick tweak is to add a splash of red wine or a bit of smoked paprika during the cooking process for an extra depth of flavor.
5. Lastly, if your soup feels a bit flat, a small squeeze of lemon juice right before serving can really perk it up without overpowering the other flavors.