Lentil Soup
Red lentils cook tender in aromatic broth with sautéed carrots and onions, then finish with a swirl of cream for a protein-rich vegetarian meal under 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
20 minRed lentils break down beautifully as they cook, naturally thickening your soup without needing any cream or flour.
Sautéing the lentils in oil for just 30 seconds before adding liquid might seem like an extra step, but it toasts them lightly and adds nutty depth.
Carrots and onions form the aromatic base, softening until sweet and tender.
A final swirl of cream or splash of milk turns this from simple to luxurious, though it’s entirely optional if you want to keep things plant-based.
This is the kind of weeknight dinner that fuels you up with protein and vegetables without feeling heavy.
Pro Tips
- Use red lentils specifically: They cook faster (about 20 minutes) and break down into creaminess, unlike green or brown lentils which stay firm.
- Toast for flavor: Don’t skip the 30-second lentil toasting step after adding them to the pot with the vegetables.
- Adjust thickness: If your soup gets too thick, thin it with vegetable broth or water until you reach your preferred consistency.
- Season at the end: Lentils absorb a lot of salt as they cook, so wait until the end to season and you’ll use less.
Ingredients
1-2 TBS olive oil
1 finely chopped small onion
1-2 finely diced carrots
1 tin diced tomatoes
small handful lentils
3/4-1 litre stock
seasoning to taste (crushed garlic, etc)
Directions
In a soup pot, sauté onion and carrot until onion is translucent.
Add lentils and cook for 30 seconds to 1 minute while stirring to coat lentils.
Add remaining ingredients and simmer covered until tender.
Serve with a dollop of cream or a little milk and salt and pepper.
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