I always roughly double the Cooking lentils soup Cookong fresh vs dried. Absolutely delicious! Add the diced tomatoes, broth, and lentils and stir together.

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The Best Lentil Soup Recipe Published Cooking lentils soup 18, Cookinf post may contain affiliate sokp. Please read L-carnitine and insulin sensitivity Cooking lentils soup policy. This Cooling Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup. This is one of the easiest-to-make most nutritious soups on my website, and the taste is beyond amazing.

Cooking lentils soup -

Lentil soup and it was really easy to make. I enjoyed mine with sour dough bread. I will be making this again for sure. Lisa, you made my day with your Metertian Lental soup with the wholesome ingredients added to taste bright and fulling.

I like the ideal no meat involved instead your veggies is excellent choices. So, I randomly bought fire roasted tomatoes for the pantry the other day.

Then I saw your recipe. It was fantastic! Surprised my teacher wife when she got home from school with some soul warming soup. Kim coincidentally brought home some tasty sourdough bread and she had teacher Christmas gifts of specialty olive oils, balsamic vinegar, and spices.

We added all that to complete the dinner and OH MY!!! Capped it off with some delicious Cabernet. Thank you for helping me score major husband points. Merry Christmas 🎄 Mark, Kim, and Rollo 🐶.

Hi Mark — What a great meal to surprise her with! All rights reserved. Privacy Policy Disclaimer How We Develop Recipes Terms of Use Powered by CultivateWP. Jump to Recipe Jump to Video. Pin Facebook Tweet Email. Which Lentils to Use Green or brown lentils are the best choice for this soup.

Storage Tips To Store: This will keep in the fridge for up to 5 days in an airtight container. To Freeze: Store this in a freezer-safe container or pour into a silicone freezing tray for pre-made servings. It will last for up to 3 months in the freezer. Mediterranean Lentil Soup 4.

Prep: 15 minutes mins. Cook: 30 minutes mins. Total: 45 minutes mins. Servings: 4 servings. Author: Lisa Bryan.

Print Pin Review Save Saved. Description This lentil soup is hearty, healthy, and loaded with roasted tomatoes, mirepoix vegetables, and delicious Mediterranean flavors. The perfect cold-weather meal.

Watch how I make it in the video below! Equipment Immersion Blender This is my favorite immersion blender and it's super powerful! Dutch Oven A solid cast iron pot is an essential for soups and stews.

Ingredients US Customary Metric. Add the diced tomatoes, broth, and lentils and stir together. You can keep the soup chunky, or use an immersion blender to create a more creamy texture, by spot blending for just a few seconds.

You can substitute 3 teaspoons of Italian seasoning for the oregano, basil, and thyme. As the soup sits, the lentils may soak up some of the liquid, thickening up the soup.

You can always add more broth or water to thin it out. Nutrition Calories: kcal Carbohydrates: 56 g Protein: 18 g Fat: 15 g Saturated Fat: 2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 10 g Sodium: mg Potassium: mg Fiber: 22 g Sugar: 12 g Vitamin A: IU Vitamin C: 66 mg Calcium: mg Iron: 7 mg.

Course: Soup. Cuisine: Mediterranean. If you do want to blend the soup, use an immersion blender or a stand blender with the stopper removed and a paper towel placed over the hole.

This way, as you blend the hot liquid, steam can be released not doing this can cause quite a mess. Lentil soup will keep well for up to four days in the fridge and in my opinion, gets better over time. You might find that the lentils absorb some of the extra liquid in the soup as it sits in the fridge.

To bring it back to more of a soup-like consistency, simply add a splash of water or broth before reheating. You can also freeze the soup. It should keep for several months.

Simply defrost and reheat before serving. This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and fresh lemon whenever we are in need of some healthy comfort food. I like quite a bit of fresh lemon in this soup and actually serve the soup with slices of lemon.

This adds even more lemony flavor and shows that lemon was added to the soup. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. Increase the heat to high and bring just to a boil. Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.

Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. I like quite a bit of lemon. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook!

Find us: inspiredtaste. Beautiful picture of soup however, with. Cumin added to it, actually more than turmeric it should be called lentil cumin soup. Good combination of flavors, need less lentils …. too thick. Thanks for the feedback! Glad you enjoyed the flavor combination and appreciate the suggestion about adjusting the lentil quantity.

Reply Ashlee Reighard January 15, , pm Tastes even buying than buying from a restaurant. So good and easy to make. Reply Anna Livarchuk January 19, , pm This soup is so underrated. My family is very meat and potatoes kind of people but everyone loves it from 1. This soup has great flavor and I recommend everyone give this soup a chance.

Reply Jennifer Knight January 14, , pm FABULOUS SOUP! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

All comments are moderated before appearing on the site. I plan on making more to freeze! I made this recipe as instructed including adding chickpeas which was noted in the video.

It was delicious! I am not usually crazy about lentil soup but I made it for my husband who loves it. We both thought it was delicious!

will be making this soup again! This soup is outstanding! The lemon is a key addition for the brightness. It was a hit, some who thought they hated lentils were converted and wanted your recipe. I cook mainly for two people, and once every couple of months I do pork ribs. I can only buy them in an entire rack, which is too much for just my husband and me.

I added two chopped pieces of bacon to the pot as I sauteéd the onions for flavor , then followed the recipe to the letter afterwards. When it was time to to cover the pot and let the lentils cook, I threw in the five extra ribs. When it was time to serve, I removed the ribs, removed the meat from them and put it back into the pot.

After tasting, I decided to add two tablespoons of tomato paste, which gave it another little layer of flavor. Honestly, this is absolutely yummy! I like the thickness and flavor of the soup.

I substituted Allspice in place of cumin. Made it exactly as written. Tried French lentils for the first time, loved the taste and texture. Give it a try. I made the lentil soup a few days ago. I highly recommend it.

I will freeze the rest. I did make homemade croutons also. Really good. Thanks for the recipe. I got to share this with someone who felt a little down and they said it was so good, it lifted their spirits! Warms the tummy and the soul 😊. Lentil soup is my favorite.

I usually cut a sweet potato into small cubes and include it in the soup. Sweetens it a bit. This is the third time I have made this lentil soup recipe.

This time I added kale and it is spectacular! I made this exactly as the recipe stated except for one small thing. I omitted the potatoes because my main reason for making this at all in the first place was to make pasta fagioli with it.

But everything else was exact and after making it I will never make pasta fagioli with canned lentil soup again. In case anybody ever wants to make asiper easy pasta fagioli, simply make this recipe first.

Then just add garbanzo beans, some cooked ditalini noodles, and a small amount of spaghetti sauce — approximately a 16th to the amount of lentil soup you use. Start off with even less than that, mix it in, and then just add a little bit more to taste depending on your own liking. This lentil soup recipe really made my pasta fagioli pop.

Made it a few times. My entire family loves this soup. Thanks for sharing. Never had lentil soup until I tried it in a restaurant. I loved it and was excited to try this recipe…it did not disappoint!

Very good! The flavor is incredible. From my 95 yr old Dad to my 14 yr old grandson we all loved it! Totally added this recipe to the rotation …. Perfect food for your soul … Thank you. Super yumm.

Easy to follow and just the right amount of spices and aromatics. Thanks for my winter belly-warmer! OMG just like my mom made for supper on cold winter evenings with homemade bread.

Made this today, definitely excellent. My usual recipe for this dish is almost the same except for a few spices and diced tomatoes. However, this one is superior to my own. My husband loves lentil soup…so made a pot full and canned the majority.

Now he can have it whenever he likes. He said it was better than store bought! My guest loved it. I agree using Cilantro for garnish was perfect. This recipe was easy, and absolutely a do again. The leftovers are going to a party tomorrow, with another soup I made from Chef Bill Parisi, Broccoli and Cheddar, both 5 star yummies.

Used leftover cilantro coriander for garnish instead of parsley. We loved it!

It can also be fairly healthy with Cooking lentils soup lenttils colourful veggies, protein, spices and Cooming herbs. This lentisl the one Holistic nutrition tips only soup I remember eating growing Cooking lentils soup. It was usually served during the holy month of Ramadan to open fast with. You can use any spices you like, although I would argue that cumin is essential in this recipe. You can also add things like vegetables or even chicken or tofu if you want to bump up the protein content to make it a main meal.