Simple lentil soup recipe with big flavor!
**Recipe updated 08/2023
Some nights we like to skip the meat and eat something lighter for dinner. This lentil soup is great for those nights. It’s simple to make and has lots of flavor from the curry powder and cumin. We serve it with some bread on the side for an easy and satisfying dinner.
Inspired by this recipe from Cookie and Kate.
Looking for More Soup Recipes? Try These…
Video Instructions:
**Note: Recipe has been updated since this video was created. Please follow the instructions found in the recipe card below.**
**Note: Recipe has been updated since this video was created. Please follow the instructions found in the recipe card below.**
Easy Flavorful Lentil Soup
Simple lentil soup recipe with big flavor!
Yield: 6 bowls
Ingredients
- 1/4 cup extra virgin olive oil
- 4 large carrots, peeled and sliced
- 1 medium yellow onion, diced
- 3 teaspoons cumin
- 2 teaspoons curry powder
- 1/2 teaspoon Italian seasoning
- 2 teaspoons minced garlic
- 1 (14.5 oz) can fire roasted diced tomatoes, undrained
- 1 (15 oz) can whole kernel corn, drained
- 1 cup dried lentils (green or brown), sorted and rinsed
- 2 chicken bouillon cubes
- 7 cups water, divided
- Himalayan pink salt
- Black pepper
- Pinch of crushed red pepper flakes
- 10 oz. fresh spinach, washed & dried
- 2 Tablespoons lemon juice
Instructions
- Add lentils to a shallow dish and spread them out in a single layer. Sort through all the lentils and disgard any stones, debris, or misshapen lentils. Rinse the lentils well, then drain and set aside.
- Add olive oil to a large pot. Add carrots and onions & cook over medium heat for about 7 minutes, stirring occasionally, until carrots soften and onions turn translucent.
- Measure out seasonings (cumin, curry powder, Italian seasoning, and minced garlic) into a small bowl. Once carrots and onions have softened, add seasonings to the pot and stir constantly for 1 minute.
- Pour in the fire roasted tomatoes (undrained) and cook for 3 minutes to bring out their flavor, stirring occasionally.
- Add corn (drained), lentils, chicken bouillon, and 6 cups of water. Season generously with Himalayan pink salt and black pepper, then add a pinch of crushed red pepper flakes. Stir it all up, then raise heat to high and bring ingredients to a rolling boil.
- Cover the pot and drop the heat back down to medium. Cook for 50-60 minutes, stirring occasionally, until lentils are cooked through and softened. Stir more frequently after 40 minutes have passed, to help prevent sticking.
- Add fresh spinach and stir continuously for about 1 minute, or just until the spinach has wilted.
- Remove pot from heat, add an additional 1 cup of water for a thinner consistency (if desired), then stir in the lemon juice. Taste and adjust salt & pepper according to your preference. Optionally, for enhanced flavor, let soup sit in pot for 30 minutes before serving. Serve soup warm and enjoy!
“Flavorful” is exactly what this recipe is. Definitely stick to the cooking time noted, anything over will make it more tender by the minute.
Thank you Tae! That is a great tip! The lentils can go from “ready” to “mushy” really quickly lol