The Best Lentil Soup

Print Recipe

5 from 6 votes

A classic lentil soup recipe that's perfectly seasoned and brightened with a squeeze of fresh lemon juice.

Prep Time10

Cook Time30

Soaking Lentils6

Total Time40

Course: Main Course, Soup

Servings:

Calories: 296kcal

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion finely chopped
3 carrots finely chopped
3 stalks celery finely chopped
3 garlic cloves minced
1/2 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon chili powder
1 cup lentils picked and rinsed*
4 cups vegetable broth
15 ounces diced tomatoes with their juices
2 bay leafs
squeeze fresh lemon juice

US Customary - Metric

Instructions

In a large pot, warm the olive oil over medium heat. Add the onion, carrot, celery and salt then cook for 3 to 5 minutes, until vegetables are softened.
Next add the garlic, coriander, cumin and chili powder. Stir to combine and continue to cook for 2 more minutes.
To the pot, pour in the rinsed lentils and vegetable broth. Add the bay leafs then bring liquid to a boil. Reduce to a simmer, cover and cook for 20 minutes, or until lentils are soft. Stir in diced tomatoes with their juices and cook until heated through.
Squeeze fresh lemon juice over top then stir to combine. Serve warm with cashew parmesan and enjoy!

Notes

*The recipe is written assuming you soak the lentils for at least 6-8 hours. Soaking them helps reduce phytic acid which increases absorption of nutrients and lessens bloating. I highly recommend this step! To soak, simply place the lentils in a large bowl and cover with water by a few inches. Drain and rinse before using in the recipe. If you skip this step you will need to add 1-2 cups extra broth and increase the overall cooking time by at least 15 minutes.

*To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon onion powder in a food processor or NutriBullet and pulse until finely ground.

Nutrition