How to Make Delicious Lentil Soup

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So, Haggai, How Do You Make Lentil Soup?

Lentils are, without a doubt, one of my favorite sources of plant-based protein.

People have been cooking and eating these wonderful little legumes since ancient times. They're packed with protein, carbohydrates, fiber, and vitamins.

Beyond their many mentions in the Bible, there's plenty of historical evidence of lentils on the menu among the peoples who lived and thrived throughout the Mediterranean, Asia, and Africa.

It's easy to see why: Besides being so nutritious, they're inexpensive, easy to cook, and bring rich flavor to a meal.

I have a feeling this post won't get quite as much love on my Instagram and Facebook feeds. Honestly, how is a bowl of lentils supposed to compete with sufganiyot (Israeli Hanukkah doughnuts), latkes, and all those over-the-top desserts?

Still, I want to answer a very practical question: How do you make lentil soup?

You might be surprised to learn that it's one of the easiest things you can cook:

You don't need to soak the lentils, hunt down expensive ingredients at a health food store, or spend hours waiting for the soup to cook.

It's almost as simple as tossing some vegetables and lentils into a pot and calling it a day.

I used green lentils here, and as I mentioned above, there's no need to soak them first.

You can also use black, red, or speckled lentils. None of those need soaking, either.

Sprouted lentils work, too, and taste just as good. Sprouting reduces their phytic acid content, which may help with iron absorption.

I used aromatic vegetables to build the soup's flavor. If you're not a fan of one of them, just swap it for a vegetable you like.

What Should You Serve With It?

A bowl of soup with a slice or two of bread makes a nourishing, well-rounded lunch or dinner that provides the major nutrients your body needs.

It's a great meal whether you're working on building muscle at the gym or leaning out for summer so those abs can finally make an appearance.

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Lentil Soup Nutrition

Per serving, based on 6 servings:

Want another lentil recipe? Click here.

Easy Lentil Soup

Yield 6 servings

Ingredients

• 3 tablespoons olive oil
• 2 carrots peeled and diced
• 3 cloves garlic, sliced
• 2 celery stalks, with leaves sliced
• 400 g (14 oz) green lentils 2.3 cups
• 1 teaspoon turmeric
• 1 teaspoon cumin
• salt and pepper
• 3 liters (about 12 2/3 cups) water

Instructions

1. In a large pot, sauté the celery, carrots, onion, garlic, and a little salt in the olive oil for about 2–3 minutes, stirring as they cook.

2. Add the lentils and stir.

3. Add the cumin and turmeric and sauté for another 2–3 minutes.

4. Add the water and bring to a boil.

5. Reduce the heat to low and simmer for about 40 minutes.

6. Check on the soup occasionally. If it's too thick, add 2 cups of water and continue cooking.

7. That's it—your soup is ready. It'll taste even better tomorrow. Just saying.

Recipe Video