I cannot locate vegetable stock pot. I am hoping a vegetable stock cube will work for this recipe. I used a vegetable stock pot, which is concentrated stock and the equivalent to 1 stock cube. You just add it straight into the pan. The recipe says 1 vegetable stock pot, I am sure that you just mean the liquid vegetable stock but how much of it?

We have vegetable stock pots in the UK, which is equivalent to 1 stock cube. I had a bag of red lentils just sitting there in the cupboard. Simple, quick and gorgeous.

Easy to follow and so easy, cheap and worth while. You have given me new appreciation of lentils and , above all, boosted my willingness to try something new.

Thank you! Thank you for your feedback 🙂 X. I love the warmth of the cumin, and the heat of chilli and the slight acidity of the lemon. Easy but great recipe!! Simply delicious!!! I made it for myself after completing a hour fast!

I pureed mine in a food processor and it was on point. Thanks for sharing. Love this soup. So easy to make and spices lift it toa different level. Also very healthy! Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam.

Learn how your comment data is processed. Iraqi Lentil Soup Vegan. Iraqi Lentil Soup Vegan Jump to Recipe Print Recipe. Heat the oil in a large pan and sauté the onions for 5 minutes.

Bring to a quick boil, then lower the heat and simmer for 20 minutes. Take off the heat and add the lemon juice. Serve with fresh coriander. This red lentil soup is inspired by my favourite soup growing up shorbat addas. It's very simple to make, with a good amount of protein and fibre.

You only need one pot and there's no blending needed. Easy, nourishing and delicious! Print Recipe Pin Recipe. Prep Time 10 minutes mins. Cook Time 20 minutes mins.

Course Appetizer, Main Course, Side Dish. Cuisine middle eastern. Servings 4. Calories kcal. Metric US Customary. Optional toppings Fresh coriander Chilli flakes Drizzle of olive oil Crispy fried onions.

Add the lentils, spices, veg stock and water. Sprinkle on the optional toppings and serve with some toasted bread. Calories: kcal Carbohydrates: 17 g Protein: 7 g Fat: 5 g Saturated Fat: 1 g Monounsaturated Fat: 3 g Sodium: mg Potassium: 4 mg Fiber: 2 g Sugar: 2 g.

Keyword easy recipes, healthy meals, healthy recipes, lentils, soup, vegan main meals, vegan soup. Tried this recipe? Let us know how it was!

Share This Recipe! Facebook Twitter Reddit LinkedIn WhatsApp Tumblr Pinterest Email. Related Posts. Greek Tomato Fritters Tomatokeftedes.

Pistachio Overnight Oats. Eka November 21, at pm - Reply. Nadia November 21, at pm - Reply. Martin November 21, at pm - Reply. Nadia November 23, at pm - Reply.

Jan November 26, at pm - Reply. Nadia November 27, at pm - Reply. Jenny February 18, at pm - Reply. Katie November 23, at pm - Reply. Nadia November 24, at pm - Reply. TARA February 17, at pm - Reply. Add the canned tomatoes, lentils, and vegetable broth and stir well.

Cancel the saute function and set to high pressure for 15 minutes. Let it naturally relase another 10 minutes at least before releasing pressure.

I had never even heard of lentils until a few years ago, and now I use them all the time. This is a great, simple soup for which you probably have all the ingredients in your house right now. We loved it. I loved this soup. Served it with hot cornbread.

Otherwise very good and easy. Thank you for this wonderful Lentil soup recipe. I love soup as my comfort food. Dissapointed at times when soup falls to the wayside during summer.

Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email. Skip to content. Jump to Recipe Print Recipe. Prep Time. Cook Time. Total Time. A simple, cheap and delicious soup that is bursting with nutrition and flavor.

Course: Soup. Servings : 4 big bowls. Stove Top. This soup keeps in the fridge for about 5 days, and freezes very well.

Instant Pot. Add the garlic and spices and saute another minute. Open the lid and stir. Add spinach and peas if desired.

This is a great, simple soup for which you probably have all the ingredients in your house right now. We loved it. I loved this soup. Served it with hot cornbread. Otherwise very good and easy. Thank you for this wonderful Lentil soup recipe. I love soup as my comfort food.

Dissapointed at times when soup falls to the wayside during summer. Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email. Skip to content. Jump to Recipe Print Recipe. Prep Time.

Cook Time. Total Time. A simple, cheap and delicious soup that is bursting with nutrition and flavor. Course: Soup. Servings : 4 big bowls. Stove Top. This soup keeps in the fridge for about 5 days, and freezes very well. Instant Pot. Add the garlic and spices and saute another minute.

Open the lid and stir. Add spinach and peas if desired. Share this: Click to share on Twitter Opens in new window Click to share on Facebook Opens in new window. Previous Previous. Next Continue. Similar Posts. Dry lentils are the main event — they absorb the rich and layered flavors in the pot for an amazingly delicious spoonful.

You don't want to miss out on this family-friendly soup recipe bursting with robust flavor. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:.

Begin by sauteing chopped vegetables in olive oil over medium heat, then add in aromatics. Next, stir in lentils, tomatoes, and water. Reduce heat and allow the mixture to simmer until the lentils are perfectly tender. Add in spinach last, gently wilting the greens and reseasoning soup before serving if necessary.

Place leftover lentil soup in an airtight container and refrigerate for up to five days, making sure to allow the mixture to come to room temperature first.

Reheat soup on the stovetop or in the microwave for best results. Freezing leftover lentil soup is an easy, straightforward process: Simply pour cooled soup into freezer bags, making sure to mix up ingredients for even dispersal. Squeeze out as much air as possible before sealing bags for longer shelf life.

Lay flat in the freezer, if possible. Rozen lentil soup can last up to six months. My family loves it! Editorial contributions by Rai Mincey. salt to taste. ground black pepper to taste. Heat oil in a large soup pot over medium heat.

Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.

Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © , ESHA Research, Inc. All Rights Reserved. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising.

Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources.

Develop and improve services. Use limited data to select content. List of Partners vendors. Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes.

Lentil Soup. Submitted by Maryellen.

Add the lentils, spices, veg stock and water. Sprinkle on the optional toppings and serve with some toasted bread. Calories: kcal Carbohydrates: 17 g Protein: 7 g Fat: 5 g Saturated Fat: 1 g Monounsaturated Fat: 3 g Sodium: mg Potassium: 4 mg Fiber: 2 g Sugar: 2 g.

Keyword easy recipes, healthy meals, healthy recipes, lentils, soup, vegan main meals, vegan soup. Tried this recipe? Let us know how it was! Share This Recipe!

Facebook Twitter Reddit LinkedIn WhatsApp Tumblr Pinterest Email. Related Posts. Greek Tomato Fritters Tomatokeftedes. Pistachio Overnight Oats. Eka November 21, at pm - Reply. Nadia November 21, at pm - Reply. Martin November 21, at pm - Reply.

Nadia November 23, at pm - Reply. Jan November 26, at pm - Reply. Nadia November 27, at pm - Reply. Jenny February 18, at pm - Reply. Katie November 23, at pm - Reply.

Nadia November 24, at pm - Reply. TARA February 17, at pm - Reply. Iris B October 31, at pm - Reply. Paul December 13, at pm - Reply. Nadia December 15, at pm - Reply. Wendy December 20, at pm - Reply. Hi — looks so good. Can you explain how much vegetable broth to use? Nadia February 18, at am - Reply.

chris February 22, at am - Reply. Nadia February 22, at pm - Reply. Noura January 12, at pm - Reply. Rhonda March 31, at pm - Reply. Nadia April 3, at pm - Reply. Elle April 14, at pm - Reply. Nadia April 23, at pm - Reply. LLM April 19, at pm - Reply. Nadia April 27, at pm - Reply.

Marta April 19, at pm - Reply. Paul Maher September 5, at am - Reply. Utterly amazing! Nadia September 5, at am - Reply. Cindy October 4, at pm - Reply. This recipe is extremely easy to make, delicious and filling. I added around 8 cloves of garlic instead of 2, and it was just right for me.

My husband and I find 6 servings to be really filling and it is just as delicious if not more of the 3rd day as it is the 1st. Everyone should try this, especially in the colder months!

It also gives you good energy afterwards. I am a die-hard soup fan and making a pot that is tasty and nutritious is always my goal when I try something new. This soup is just the ticket.

Yumm, sounds perfect! Thanks so much for the lovely review and for sharing your modifications, Sally! This is like a classic veg soup but with more protein because of the lentils — so yummy!

Great, staple soup recipe that you can alter to suit your own taste if you wanted to :. I absolutely love this recipe! I replaced the celery with fresh green beans, upped the black pepper, rosemary and thyme I used dried herbs , and used celery salt instead of the sea salt.

I found that it takes closer to cups of liquid. So good! A hug hit with the family! I doubled the recipe and followed everything to the letter except for adding the juice of half a lemon.

Really brightened up the flavor. This will be going into our meal rotation. Thank you! It was so good! Do I leave the figs in there or break it up?

Is it Just there to add flavor? Was a bit confused. Are you referring to the thyme stems? You can remove them. I love this soup!

I made it when I was pregnant and froze it so that my partner and I would have home cooked meals at hand when baby arrived. It was delicious and comforting postpartum.

Great flavors. So easy, warm, comforting and delicious! I made this for my partner who is returning from a rainy weekend camping with Girl Scouts. I also needed an extra 2 cups of broth for a total of six. We served with grilled rosemary bread and an episode of the Great British Baking Show.

Thank you for another delicious recipe! Ooo — sounds like the perfect combo! And a delicious meal after a rainy camping trip. Thanks so much for the lovely review, Mari! Another perfect recipe from MB!

This was so delicious — hearty, filling, and so healthy. We made some garlic bread to serve with it, but it would be equally as delicious on its own!

Hi Cherie! I made this with the suggested broth recipe. I love that this recipe is mostly veg with some lentils.

Even then, I am going to make this soup without lentils this weekend. I had to add chicken broth to the soup, unfortunately, because it cooked down too much as the lentils cooked.

The cook time on this recipe of 20 minutes was not long enough for the lentils. Thank you for such a yummy and healthy recipe! Thank you for sharing, Amy! Some people find pressure cooked or canned lentils easier to digest!

You can add them later in the cooking process. Not sure if that will help you, but thought we would offer the suggestion! We find we need an additional 2 cups of broth for a total of 6 cups, and we also add more kale than the recipe calls for.

We are also careful to bring it to a boil and then keep it at a simmer while it cooks, or the lentils take much longer to cook. Thank you for easy, delicious recipes!

This is a new household staple! Fantastic recipe! We paired it with sourdough and vegan truffle steak butter. I made it today. However it sucked up all the broth because I added Quinoa to it. I should have made the quinoa separately. I omitted the potatoes and substituted them with zucchini.

I added other seasonings such as Mrs. Dash Garlic and Herb, Mrs Dash Table Blend, and Andrew Zimmern Tuscan Sun.

I used Pin Himalayan Salt. Taste delicious. Thanks for the recipe. Thank you for sharing your experience, Kim! Quinoa is quite absorbent so cooking it on the side or adding more water should help for next time.

I followed your recipe and added a few aditions of my own herbs,spices and veg which produced a really wonderful and wholesome dish!! We love to hear this. This soup has been in my weekday rotation for a long time. I make it probably a couple times a month or more.

Healthy, nourishing, satisfying, savory and delicious. Thank you, Minimalist Baker! I added paprika, chilli powder, and a lot more pepper and salt than suggested.

I batch cooked this to freeze, and found that you will need to prepare a lot more stock than suggested! I have gotten a little inspiration form this recipe, but I certainly would not recommend for anybody to follow it to a tee. We used herbs rosemary and thyme vs. spices in this one.

Did you include the tomato paste and nutritional yeast in the stock? Those should add a lot of flavor. Or what veggies did you use for it? I used more tomato paste and nutritional yeast than the upper amount suggested in the recipe, and more rosemary and thyme as well.

I closely followed the recipe for both the stock and the soup, but it was just desperately craving some spices! I was able to fix it in seconds simply by adding some paprika and chilli powder. I made this once before and I loved it, and was thinking of making it again soon!

If so, how much? Absolutely amazing!! I used a brown onion instead of shallots, lots of frozen spinach, fresh rosemary but dried thyme, veggie stock powder instead of broth, 1 tablespoon of nutritional yeast, 1 tablespoon of tamari and an extra 2 cups of water.

Interested to know cooking times for instant pot? Other readers have suggested 15 minutes high pressure, but we think even less may work. I constantly make this and it never gets old!

Super packed with nutrients and fiber!! Thank you very much for this recipe!! This soup is DELICIOUS! I like colorful food which is why I was attracted to this recipe. Thanks for sharing! We like to use our homemade broth which has tomato paste in it.

You can find it linked in the recipe. I made this soup in the afternoon, for dinner that night, to help develop the flavors prior to serving it given I had to use a yellow onion instead of the shallots.

Just a bit of zest and squeeze of fresh lemon makes all the difference which takes it from really good to great! Dried lentils are best for lentil soup. You can use most types of lentils for this recipe — brown, green, red or yellow, though it will affect the colour of the soup.

Yes you sure can, and directions are provided in the recipe notes. Sauté your onion, garlic, carrots and celery over over low heat for almost 10 minutes.

Take your time here — the lower the heat, the longer you take, the more these will transform to create an incredible flavour base for the soup! A hint of lemon earthiness from the zest and touch of freshness from the juice just jazzes up the soup and takes it to that next level!

But what I like to do to get a really luscious creamy texture is to give the soup a quick whizz with a blender stick or transfer a couple of cups to the blender to puree SOME but not all the lentils.

Lentil Soup will easily keep for 5 days in the fridge, making it ideal for cooking on the weekend and serving throughout the week. Serving this with some sort of warm crusty bread for dunking is not optional. But it is optional whether you slather said bread with butter, or grill it with cheese!

Here are a few options — including making your own ultra easy homemade bread with NO YEAST :. Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Recipe originally published March , spruced up with new pics, new video and fresh new writing.

Dal — Indian lentil curry. The highest and best use of lentils, full stop! Mejadra Middle Eastern Spiced Lentil Rice — so good you can eat it plain, seriously! Browse all Beans and Lentil recipes. He contributes less than nothing to this household, he actually contributes negative.

Giant 💩 all over the backyard. Barks furiously at tree branches swaying in the breeze but I swear, he would happily show a robber where my jewellery box is in exchange for a pat.

PS Another example of his uselessness — he spends 22 hours a day doing this. The other 2 hours are spent a eating b hoping to eat c playing.

Save Save. You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment.

but this lentil soup is awesome! I only had French lentils on hand so used those. I was out of carrot and celery so substituted organic sweet potato and mushrooms.

It was delicious. Threw some in the blender for 10 month old, but the rest of us including 3 year old ate it unblended. Sweet potato gave it a creamy texture similar to what blending half would have done and the lentils did hold their shape.

This lentil soup was amazing! I ended up making a few different versions that were more or less blended for different consistencies. The blended Lentils actually ended up creamy and comforting, and the flavours were so rich and cozy.

Thank you for sharing this recipe! I will definitely be making it over and over! I always hear that lentil is good but never made anything with it. We had the Middle Eastern chicken and it filled us. So, this is our lunch today while we WFH. Even my husband who is not a fan of lentil agreed and he had a bowl.

I found this recipe about a year ago and it has become my favorite soup recipe. The flavor combinations are perfect, and I also love to add sausage in it which kicks it up another notch! Thank you for this amazing recipe.