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–+ servings
Fresh lentil soup topped with parsley.

Best Lentil Soup

Allison Campbell
5 from 1 rating
Featuring fresh carrots, celery, garlic and onion, this vegan lentil soup just pops with savory flavors. This is the best lentil soup recipe!
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 289
Ingredients Method Nutrition

Ingredients
  

  • 1 small onion
  • 2 stalks celery
  • 2 medium carrots
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 ¼ cups green lentils or brown lentils, about half of a 1-pound bag, rinsed
  • 4 cups low-sodium vegetable broth or chicken broth
  • 1 14.5-ounce can diced tomatoes with their juices
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon sea salt plus more to taste
  • freshly ground black pepper to taste
  • ½ lemon juiced
  • ¼ cup chopped fresh parsley to garnish

Method
 

  1. Prep: Chop the onion, celery and carrots, and mince the garlic.
  2. Sauté: Heat the oil in a large soup pot over medium-high heat. When it shimmers, sauté the onion, celery and carrots for a few minutes, add the garlic, and sauté for one more minute. Add the lentils, broth, tomatoes and spices and bring to a boil. Skim off any foam that rises to the top with a slotted spoon.
  3. Simmer: Reduce heat, cover and simmer for about 35 minutes. Skim the foam off the soup a couple times during cooking.
  4. Season: Remove the bay leaf, stir in the lemon juice, season to taste with additional salt and pepper, and garnish with fresh parsley.
  5. Enjoy: Serve immediately, or store up to 5 days in the fridge or 2 months in the freezer. Enjoy!

Nutrition

Calories: 289kcalCarbohydrates: 46gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 335mgPotassium: 800mgFiber: 21gSugar: 5gVitamin A: 5535IUVitamin C: 19mgCalcium: 71mgIron: 5mg

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