We all need more satisfying easy recipes in our life, and this Spiced Lentil Soup is just that type of recipe. It’s a one-pot soup that can be enjoyed as an appetizer yet is hearty enough for a meal. And using lots of spices and two kinds of lentils makes this even better than your average lentil soup!
Lentils make a great addition to anyone’s diet, whether they are a vegetarian or carnivore. They’re packed with fiber, protein, and tons of vitamins and nutrients. Did you know that one cup of cooked lentils has over 17 grams of protein!?
Not only that, but lentils can be prepared in various ways beyond soup ~ think salads, stews, curries, dal and more.
Two kinds of lentils give this soup great texture
There are also various types of lentils, depending on your preference and the recipe. For this soup I like to use a combo of two lentils to give it a unique texture. French dePuy lentils retain their shape when cooked, while the split red lentils cook down. This creates a thick almost stew-like soup, which is my personal fave.
This soup is thick and stew-like, my fave!
If you have only the French lentils on hand that works, too. Or add green lentils for texture variation. Confused about lentils yet? Learn the best types of lentils to use for various dishes in my All About Lentils post.
Finish soup with fresh lemon and some parm
As for the spices I went with my faves ~ ground cumin, oregano and turmeric. Feel free to add your favorite though!
Spices that go great in lentil soup:
- cumin
- oregano
- turmeric
- curry
- coriander
- thyme
- rosemary
- za’atar
- pepper flakes
- smoked paprika
- herbs de provence
I like to add fresh spinach at the very end for something green, and fresh lemon for some brightness. Feel free to swap the baby spinach for baby kale or swiss chard, and stir in at the last minute.
Enjoy the soup plain or topped with parm and pumpkin seeds
You can also top the soup with parmesan and pumpkin seeds for even more texture and some crunch. I like the vegan Violife parm, but if you prefer traditional parm go with authentic parmigiano reggiano.
If you make this recipe I’d love to know how it turns out! Be sure to comment below or tag me on Instagram.
Love lentils? Check out these posts…
Mujadara (vegan, GF)
All About Lentils & How to Cook Them
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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- 2 tbsp extra virgin avocado or olive oil
- 1 each onion diced
- 2 each carrots peeled and diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 cup dePuy french lentils sorted and rinsed
- 1/2 cup split red lentils sorted and rinsed
- 1/2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 sprig fresh rosemary optional
- 6 cups liquid, such as low-sodium vegetable stock or filtered water
- 3 - 4 cups fresh baby spinach
- 1 each lemon
- to taste smoked salt
- to taste sea salt
- to taste cracked black pepper
Ingredients
|
|
- heat a large dutch oven or soup pot over medium heat, when hot oil
- cook vegetables with a generous pinch of smoked salt or sea salt (about 1/4 tsp) stirring often until softened, about 10 minutes
- add lentils and spices to pot and cook, stirring often, about 3 - 4 minutes
- add stock and/or water and rosemary sprig, cover and simmer soup on medium-low heat until lentils and vegetables are softened, about 35 - 40 minutes; turn off heat and remove and discard rosemary sprig
- optional step: partially purée soup by using an immersion blender; alternatively, remove about 2 cups of soup and purée in a blender, then return to pot (be careful if soup is still hot)
- stir in fresh spinach and a generous squeeze of lemon juice, then season soup to taste with sea salt and/or smoked salt and fresh cracked black pepper
Recipe makes about 6 cups and serves 4-6
Original recipe created by Jerran Boyer
www.healthnutchefs.com