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.
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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.**
Ingredients in Easy Flavorful Lentil Soup:
Olive Oil
Yellow Onion
Carrots
Minced Garlic
Cumin
Curry Powder
Italian Seasoning
Fire Roasted Diced Tomatoes
Corn
Brown or Green Lentils
Chicken Bouillon
Himalayan Pink Salt
Black Pepper
Crushed Red Pepper Flakes
Spinach
Lemon Juice
Water
How to Make Easy Flavorful Lentil Soup:
1) Add lentils to a shallow dish so that they’re spread in a single layer. Sort through all the lentils and remove any stones, debris, or misshapen lentils. Rinse the lentils well, then drain and set aside.
2) Add olive oil to a large pot.
3) Prepare carrots and onion then add them to the pot. Turn on heat to medium and cook for about 7 minutes, stirring occasionally, until onions turn translucent.
4) While carrots and onions cook, measure out seasonings (cumin, curry powder, Italian seasoning, and minced garlic) into a small bowl. Once carrots and onions have finished cooking, add seasonings to the pot and stir them constantly for 1 minute.
5) Pour in the fire roasted tomatoes (don’t drain) and cook for 3 minutes to bring out their flavor, stirring occasionally.
6) 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 boil.
7) Drop the heat back down to medium, cover the pot, and cook for 50-60 minutes (stirring occasionally) until lentils are cooked through and softened. Stir the pot more frequently after 40 minutes have passed to help prevent sticking.
8) Add 1 cup of water and fresh spinach. Stir continuously for about 1 minute, or just until the spinach has wilted.
9) Remove pot from heat, then stir in the lemon juice. Taste and adjust salt & pepper according to your preference. (Optional) For greater flavor, let soup sit for 30 minutes before serving. Serve soup warm and enjoy!
Easy Flavorful Lentil Soup
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 so that they’re spread in a single layer. Sort through all the lentils and remove any stones, debris, or misshapen lentils. Rinse the lentils well, then drain and set aside.
- Add olive oil to a large pot.
- Prepare carrots and onion then add them to the pot. Turn on heat to medium and cook for about 7 minutes, stirring occasionally, until onions turn translucent.
- While carrots and onions cook, measure out seasonings (cumin, curry powder, Italian seasoning, and minced garlic) into a small bowl. Once carrots and onions have finished cooking, add seasonings to the pot and stir them 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 boil.
- Drop the heat back down to medium, cover the pot, and cook for 50-60 minutes, stirring occasionally, until lentils are cooked through and softened (begin stirring more frequently after 40 minutes have passed, to help prevent sticking).
- Add 1 cup of water and fresh spinach. Stir continuously for about 1 minute, or just until the spinach has wilted.
- Remove pot from heat, then stir in the lemon juice. Taste and adjust salt & pepper according to your preference. (Optional) For more flavor, let soup sit in pot for 30 minutes before serving. Serve soup warm and enjoy!
Taé says
“Flavorful” is exactly what this recipe is. Definitely stick to the cooking time noted, anything over will make it more tender by the minute.
Dianna says
Thank you Tae! That is a great tip! The lentils can go from “ready” to “mushy” really quickly lol