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Lentil soup in large pot showing tender green lentils with diced potatoes, carrots, onions and fresh parsley in rich golden broth

Comfort Lentil Soup

5 from 2 votes
Aliana Recipes
This nourishing soup combines earthy lentils with tender vegetables for a satisfying cold-weather meal. My family calls it a power soup because it keeps us full for hours with its rich, savory flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings:6 people
Course:Dinner
Cuisine:American
Calories:280kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup dried green or brown lentils, rinsed No soaking needed
  • 2 tablespoon olive oil For sautéing
  • 1 large onion, diced Yellow or white
  • 3 carrots, chopped Medium size
  • 3 celery stalks, chopped For aromatics
  • 4 cloves garlic, minced Fresh is best
  • 6 cups vegetable broth Or chicken broth
  • 1 can diced tomatoes (14 oz)
  • 2 bay leaves Remove before serving
  • 1 teaspoon dried thyme Herbal note
  • 1 teaspoon cumin Earthy flavor
  • salt and pepper To taste

Equipment

  • 1 Large pot For soup base
  • 1 Knife For chopping vegetables
  • 1 Cutting board For prep

Method
 

  1. Heat olive oil in a large pot and sauté onion, carrots, and celery until softened.
  2. Stir in garlic, cumin, thyme, salt, and pepper until the spices become fragrant.
  3. Add lentils, vegetable broth, tomatoes, and bay leaves to the pot.
  4. Bring the mixture to a boil then reduce heat to simmer partially covered.
  5. Cook for 40 minutes until the lentils are tender and flavors have melded.
  6. Remove bay leaves and adjust seasonings before serving the soup warm.

Nutrition

Serving: 400gCalories: 280kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 850mgPotassium: 700mgFiber: 14gSugar: 6gVitamin A: 120IUVitamin C: 15mgCalcium: 8mgIron: 20mg

Notes

Sauté the vegetables before adding liquids to create a deep flavor base. I learned that skipping this step results in a bland soup compared to the rich taste developed by browning the aromatics first.