This hearty lentil soup recipe is perfect for a snow day. It is easy, filling and made with mostly pantry ingredients. It is seasoned with a few simple spices and a splash of fresh lemon juice to make the flavors pop. Having a good lentil soup recipe in your repertoire is great for days when you don’t really feel like cooking but want something wholesome on the table quickly. I love how this soup is thick and comforting, and perfect for dunking in hot crusty bread!
- 2 tbsp olive oil
- 1 onion diced
- 2 carrots diced
- 1 tbsp garlic minced
- 2 cups French lentils
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp curry
- 1 tsp salt
- 28 oz diced tomato pureed or crushed tomatoes
- 5 cups water vegetable or chicken broth
- 2 dried bay leaves
- 1 tbsp lemon juice
- Chopped fresh cilantro or parsley for garnish
Heat oil in a large pot over medium heat. Add onion and carrot and cook for 2-3 minutes until the onion is translucent. Add the garlic and cook for another minute.
Add the lentils, cumin, coriander, curry and salt, and stir to coat. This step gets all the flavor on the base of the soup.
Now add the tomato, water/broth and bay leaves.
Stir and increase the heat and bring to simmer.
Place lid on and turn heat down to medium low. Simmer for 25-30 minutes or until lentils are soft.
Remove bay leaves and season to taste with salt and pepper.
Add the lemon juice just before serving. Garnish with parsley or cilantro if desired and serve with warm crusty bread slathered with butter!