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A wholesome and deeply comforting one-pot lentil soup. Made from scratch with fresh vegetables, tender brown lentils, and herbs, this soup is simmered to perfection without any processed broth. A final squeeze of lemon juice makes the flavors pop.
Sauté the aromatics
Bloom the spices and cook tomatoes
Simmer the soup
Finish and serve
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A wholesome and deeply comforting one-pot lentil soup. Made from scratch with fresh vegetables, tender brown lentils, and herbs, this soup is simmered to perfection without any processed broth. A final squeeze of lemon juice makes the flavors pop.
This american recipe takes 60 minutes to prepare and yields 6 servings. At 180.26 calories per serving with 9.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Add 1/2 teaspoon of red pepper flakes along with the garlic for a gentle, warming heat.
Stir in a cup of cooked quinoa or canned chickpeas (rinsed) during the last 5 minutes of simmering for an extra protein boost.
To make this even lower in sodium, omit the salt entirely and increase the lemon juice. You can also add a tablespoon of fresh parsley or cilantro at the end for more flavor.
Use 1.5 cups of pre-cooked or canned lentils (rinsed well) and reduce the simmering time to 15 minutes.
Lentils are loaded with dietary fiber, which promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
This soup provides a substantial amount of protein from lentils, essential for muscle repair, immune function, and overall body maintenance.
Being low in sodium and saturated fat, and rich in fiber and potassium from vegetables, this soup supports cardiovascular health.
The variety of vegetables like carrots, celery, and spinach provides essential nutrients including Vitamin A, Vitamin K, and iron.
Yes, it is very healthy. It's packed with plant-based protein and dietary fiber from lentils, which aids digestion and keeps you full. It's also low in fat and rich in vitamins and minerals from the fresh vegetables.
A one-cup serving of this homemade lentil soup contains approximately 190-220 calories, making it a light yet satisfying meal.
Absolutely. Red lentils will cook faster and break down more, creating a creamier soup. Green or French lentils will hold their shape better if you prefer a more textured, less mushy soup.
Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
This can happen if it's under-seasoned. Since this recipe is low in salt, be sure not to skip the final squeeze of fresh lemon juice, as it's key to brightening the flavors. You can also add more herbs or a pinch of salt if you prefer.
