Lentil Soup is so cozy and delicious, you will enjoy every tasty bite of it. This lentil soup is made with an effortless homemade stock that can also be made a day ahead. In addition to stock, lentils and vegetables make this soup hearty and healthy at the same time. And, a few simple seasonings makes this soup taste amazing.
Don’t miss another hearty classic soup and check out my Split Pea Soup. You will need some bread to go along with a bowl of soup and this savory quick bread and biscuits go very well with it.
LENTIL SOUP
Lentil soup is another wonderful classic soup that I love to make for the kids. This soup is not just delicious and hearty, it’s very healthy as well. Lentils are tiny but they hold a lot of health benefits inside. They are packed with fiber, iron, folate, B-vitamins, and protein.
Lentils are very beneficial for your heart and digestive system. As an added bonus, lentils are low in calories and fat. Combined with other vegetables and stock made with marrow bones, this soup is a delicious powerhouse.
This lentil soup is made with meat stock so that it contains many of the nutritional value from the meat bones. Traditionally, lentil soup is not made with meat but I like to try and add meat wherever I can. My son doesn’t eat enough meat so I got used to trying to add meat wherever I can.
Making lentil soup with vegetables stock is a great way to go to make it easy, spend less time, and keep the soup vegetarian. I like to make most of my soups with an easy stock base. Stock adds a little more flavor and nutritional benefits to the soup.
HOW TO MAKE STOCK FOR LENTIL SOUP
About 2-3 hours before making the soup, add 10 cups of water to a cooking pot. Set heat to medium-high.
Combine marrow bones, bay leaves, and coriander seeds in a pot with water. Bring it to boil.
Lower the heat to low and cook stock for 2-3 hours.
When stock is done, strain it off though a fine strainer and discard the bones, coriander seeds, and bay leaves.
That is as easy as it gets and it makes a wonderful base for the soup.
HOW TO MAKE LENTIL SOUP
Prepare ingredients first. Rinse lentils in cold water and set aside. Dice onion, celery, tomatoes, and carrot and set them aside.
Preheat a 3-4 quart pot over medium heat and add a little oil for cooking the veggies.
Add onion, carrots, and celery to the pot and saute until softened and starts to brown.
Press garlic and add it to the pot. Stir and cook until garlic is fragrant.
Add diced tomatoes and cook until softened. Stir in lentils, mix and cook for a couple of minutes.
Pour in tomato sauce and 6 cups of prepared stock.
Stir in (ground) coriander, cumin, smoked paprika, salt, and pepper. Taste to make sure you have enough salt and other seasonings.
Mix well, and lower the temperature to medium-low. Cover but leave a crack for steam to escape.
Cook for 45 minutes to an hour, until the lentils are completely cooked and soft. Make sure to stir occasionally.
If the soup is getting too thick, add more stock. (I usually use 8 cups of stock total for the 1 lb bag of lentils.)
HOW TO FREEZE LENTIL SOUP
When freezing any soup, it’s important to cool cooked soup as quickly as possible before freezing. Place the pot with lentil soup into a larger container filled with ice and let it cool, stirring occasionally.
Once soup is cooled to room temperature, portion it into freezer zip-lock bags. Get the air out and seal. Label and date each bag and lay them flat on a cutting board. Place it in the freezer.
It’s easier to freeze soup in freezer bags. When frozen flat, it can be stacked easily, which saves a lot of room.
Defrost lentil soup overnight in the refrigerator.
MORE SOUP RECIPES TO TRY
Slow Cooker Chicken Enchilada Soup
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Lentil Soup
Ingredients
Stock:
- 10 cups water
- 1 lb marrow bones
- 2 bay leaves
- 1 tsp coriander seeds
Lentil Soup:
- 1 lb bag of lentils
- 2 tbsp canola oil
- 1 yellow onion
- 2 ribs of celery
- 1 medium carrot
- 3 garlic cloves
- 2 plum tomatoes peeled
- 8 oz tomato sauce
- 6-8 cup stock from above
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1 tsp smoked paprika
- salt
- fresh cracked black pepper
Instructions
Stock:
- Add 10 cups of water to a cooking pot. Set heat to medium-high.
- Combine marrow bones, bay leaves, and coriander seeds in a pot with water. Bring it to boil.
- Lower the heat to low and cook stock for 2-3 hours.
- When stock is done, strain it off though a fine strainer and discard the bones, coriander seeds, and bay leaves.
Lentil Soup:
- Rinse lentils in cold water and set aside. Dice onion, celery, tomatoes, and carrot.
- Preheat a 3-4 quart pot over medium heat and add a little oil for cooking the veggies.
- Add onion, carrots, and celery to the pot and saute until softened and starts to brown.
- Press garlic and add it to the pot. Stir and cook until garlic is fragrant.
- Add diced tomatoes and cook until softened. Stir in lentils, mix and cook for a couple of minutes.
- Pour in tomato sauce and 6 cups of prepared stock.
- Stir in ground coriander, cumin, smoked paprika, salt, and pepper. Taste to make sure you have enough salt and other seasonings.
- Mix well, and lower the temperature to medium-low. Cover but leave a crack for steam to escape.
- Cook for 45 minutes to an hour, until the lentils are completely cooked and soft. Make sure to stir occasionally.
- If the soup is getting too thick, add more stock. (I usually use 8 cups total for the 1 lb bag of lentils.)
Notes
Nutrition
Mary says
I love lentils and this soup did not disappoint! Thanks for the recipe!