The Basics: How to Make Lentil Soup

Published on Monday, February 23, 2009, by CHOW Food Team / Edit Post

From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

  • WHAT YOU’LL NEED:
  • - two scoops of lentils (any color except red)
  • - half an onion
  • - one celery stalk
  • - one carrot
  • - three garlic cloves
  • - oil (any kind)
  • - salt and pepper
  • - fresh thyme (optional)
  • - one bay leaf
  • - one 15-ounce can of diced tomatoes
  • - one quart of vegetable broth
  • - red wine or sherry vinegar
  • - spinach (optional)
  • - a blender or food processor (optional)

WHAT YOU’LL DO:

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  • 1. Rinse the lentils in a colander or strainer.

  • 2. Finely chop all the vegetables.

  • 3. Coat the bottom of a pot with oil and heat. Add the vegetables and cook until they’re softened. Season with salt and pepper.

  • 4. Add the thyme (if using), bay leaf, tomatoes and their juices, lentils, and broth and simmer, covered, for 30 minutes or until the lentils and vegetables are soft.

  • 5. Check to see if the soup needs any additional salt or pepper, and finish with a drizzle of vinegar.

    Optional: Add a few handfuls of spinach and stir until wilted. Also optional: Purée half of the soup in a blender and add it back to the pot for a creamier texture.

Illustrations by Bill Russell

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POST A COMMENT |26 Comments

COMMENT

  • I also use butternut squash and potato to thicken it. I love veg soup.

  • We had lentil soup tonight too! I know my kids will always eat lentil soup. I like to use celery root, chopped finely. It gives a bit stronger celery flavor. I haven't made it in a slow cooker, but using a pressure cooker it's ready in less than 20 minutes.

  • Lentil soup is a particularly good way to use up various odds and ends in the fridge/freezer. Tonight's version included (in addition to the above): Parmesan cheese rind, rosemary, watercress, parsley, duck liver, sausage, double-smoked bacon, and the leftover juices from making duck confit.

    I also use cumin at times, especially when doing a vegetarian version. A bit of lemon rind and a good bit...+READ

    Lentil soup is a particularly good way to use up various odds and ends in the fridge/freezer. Tonight's version included (in addition to the above): Parmesan cheese rind, rosemary, watercress, parsley, duck liver, sausage, double-smoked bacon, and the leftover juices from making duck confit.

    I also use cumin at times, especially when doing a vegetarian version. A bit of lemon rind and a good bit of lemon juice are nice complements to the cumin.-COLLAPSE

  • Personally, it is all about the cumin! ( salt, olive oil, and garlic) . I put 3 tbsp of cumin and it tastes amazing. If you like Amy's canned organic lentil soup, it tastes very close.

  • I'm think about making this in my slow cooker. Does anyone have a guess about how long it would take?

  • We made this last night. It's a good base, but it definitely needed some doctoring. As is, it was pretty bland. However, we added some cumin and curry powder, and it turned out delicious. Will definitely be making this again and tweaking the recipe.

  • Best way to save cooking time with lentils - any & all kind - is to soak them for half an hour to 5-6 hours depending on what kind you are using. The split kind - half-1 hour should be good. The whole lentils for longer. Use the water you soak it in.

  • looking forward to making this!

  • I would substitute one large jar of salsa for tomatoes & use a whole package of fresh spinach. I like mine spicy, and colorful!

  • Great food made simple. This is a perfect fit for companies developing Grocerant prepared ready-to-eat foods.

  • Just made lentil soup yesterday, but inspired by a version I had in Jordan, I used green lentils and pureed the entire batch like pea soup. Used chicken broth, a good dose of cumin, and topped with chopped coriander leaves. Lemon wedges served on the side. Mmmmm!

  • my family's favorite take on lentil soup is to start with 1/2 pound italian sausage. brown and crumble. pour off excess fat. add large onion chopped and melt. add 1 pound lentils and 2 cups chopped carrots. cover with chicken broth and simmer until lentils and carrots are tender.

  • When I make non red lentil soup like this I usually add grated cheese when serving - whatever you like. Re red lentil soup, I agree with the addition of cumin. I had some red lentil soup last night and added mild curry powder after I had browned sauteed an onion and chopped carrot, then added the washed lentils and tossed them around in oil, curry powder etc. Then added vegetable stock and cooked...+READ

    When I make non red lentil soup like this I usually add grated cheese when serving - whatever you like. Re red lentil soup, I agree with the addition of cumin. I had some red lentil soup last night and added mild curry powder after I had browned sauteed an onion and chopped carrot, then added the washed lentils and tossed them around in oil, curry powder etc. Then added vegetable stock and cooked for about a half hour. Served with basmati rice flavoured with crushed cardamon pods. Top with plain yogurt.-COLLAPSE

  • Lixer- It shouldn't really matter. If you like a big lentil-to-veg ratio, add more lentils. If not, add less. Start with maybe a cup?

  • How big is a "scoop" of lentils?

  • This was delicious; I added a little bit of cayenne pepper and lots more garlic than called for, finished it with a touch of sherry vinegar.

  • Red lentils cook considerably faster and don't hold their shape as well as other colors, so they kind of fall apart. That is probably why the recipe suggests not to use red lentils. Agree with homesick that cumin is great in lentil soup - I like to add quite a bit of cumin (we LOVE cumin) and lemon.

  • Lentils are pretty much impossible to mess up, aren't they?

  • My recipe is traditional, European and for carnivores, but it's delicious. A pound of regular lentils cooked in a soup pot at a slow boil, with 1 onion and a ham hock, salt and pepper, for 1 hour. Then sliced celery (about 2 cups) and sliced carrots (about 2 cups) are added and the soup is boiled gently for another hour, and it's done.

  • Hi all,

    This recipe makes about 4 to 6 servings (a little more than a quart). We suggested not using red lentils simply due to the difference in cooking times as Dave MP indicated. If you want to use red lentils, simply cook them for less time.
    Happy Cooking!

  • i think that darker lentils are actually healthier, too. but i prefer to serve to guests lentil soup that's from red lentils.

    adding cumin as the veg are sauteeing is a wonderful secret! gives the soup a great eastern flavour.

  • I'm guessing the no-red-lentils has to do with the fact that they cook faster than other types.

    I often make soup from red lentils though, and I just shorten the cooking time - the texture comes out a bit mushier, more like split pea soup, but it's still delicious.

  • Yeah, why no red lentils?

  • This sounds really tasty, can't wait to make it. I'm curious as to how much soup the recipe makes? Did I miss that somewhere?

  • Why not red lentils?

  • I've read that the acid in tomatoes slows down the cooking time for lentils, but none of the recipes I read ever consider this. I add my tomatoes after the lentils have softened, but even still, the soup isn't at its best till the next day.